Yield: 1 loaf - about 12 slices
Preheat oven to 325 degrees (F). Grease 9x5 loaf pan and set it aside.
In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, whip 2 egg whites until they form soft peaks. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until it is light and fluffy. Add the sugar and beat until fluffy. Then add the whole eggs and vanilla on low speed, scraping down the the sides of the bowl from time to time until well combined. Turn the mixer speed up to medium-high and beat until smooth.
In a small bowl, place the flour blend, xanthan gum if needed, salt, and cardamom. Whisk to combine. Add the flour mixture, about 1/4 cup at a time, to the mixer bowl with the wet ingredients, and mix until just combined.
Now add the sour cream and blend well. Fold in the egg whites and mix until the batter is smooth. Spoon the batter into the prepared loaf pan and smooth the top.
Bake in the center of a preheated oven until lightly golden brown all over--about 50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for at least 30 minutes. Remove from the pan and drizzle with maple cardamom glaze while still warm. Let cool completely.
Combine all the ingredients and mix well until a thick glaze forms. If it's too runny, add a little powdered sugar. If glaze is too thick, like paste, add a very tiny amount of milk by the 1/4 teaspoon until it's thin enough to run off a spoon easily.
*If you don't need to eat a gluten-free diet, feel free to substitute all-purpose flour.
My granddaughter loves the taste of cardamom and thought more could have been added to the cake. Next time I'll use 2 teaspoons in the recipe.
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