1-First, preheat your oven to 350°F (175°C) and prepare a loaf pan by buttering and flouring it to prevent sticking. If you’re using cardamom pods, take a moment to grind the seeds for the freshest flavor this small step makes a big difference. In a large bowl, combine the oil, sugar, and freshly ground cardamom, mixing for about 30 seconds until everything blends smoothly.

2-Add the eggs one at a time, mixing well after each and scraping down the bowl sides to ensure even incorporation.

3-Mix in the salt, vanilla extract, and almond extract to build layers of flavor in the batter.

4-In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt to combine the dry ingredients thoroughly.

5-Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk (or milk and vinegar mix), and stir just until combined overmixing can make the cake tough.

6-Pour the batter into your prepared loaf pan and smooth the top with a spatula for an even bake.

7-Bake for 45 to 60 minutes, starting to check at the 40-minute mark with a tester; it should come out clean when done. If the cake browns too fast, loosely tent it with foil to finish baking.

8-While the cake cools completely, prepare the frosting by beating the softened butter and cream cheese until smooth, then add the splash of vanilla extract and pinch of salt.

9-Once cooled, frost the top of the cake for a creamy finish that elevates the whole dessert.