Lemon Cardamom Cake

There’s something truly special about a homemade dessert that fills the kitchen with warmth and delightful aromas, and Lemon Cardamom Cake is no exception. I remember the first time I made this cake; it was a rainy afternoon, and I was in need of a little sunshine. The bright, zesty scent of fresh lemons combined with the exotic hint of cardamom instantly lifted my spirits. As I mixed the ingredients, I could hardly wait to see how this cake would turn out. It brought back memories of my grandmother, who would always remind me that a well-made cake can be the perfect companion to a cup of tea or coffee. This cake is perfect for any occasion, whether you’re treating yourself or sharing with loved ones.

Everything You Need for Lemon Cardamom Cake

When it comes to the ingredients for Lemon Cardamom Cake, each element plays a vital role in creating that perfect flavor profile and texture. This cake is all about balance, and the ingredients work together harmoniously to achieve just that. You’ll find that the key players are lemons, ground cardamom, and yogurt, all contributing to a cake that’s bursting with flavor. Let’s dive into the specifics!

• Vegetable shortening to grease the loaf pan
• 1 ½ cups all-purpose flour – This is the foundation of your cake, providing the structure.
• ¼ teaspoon baking powder – Helps the cake rise and become fluffy.
• ¼ teaspoon baking soda – Works alongside baking powder for a light texture.
• ¼ teaspoon salt – Enhances the flavors in the cake.
• 1 to 2 teaspoons ground cardamom – The star flavor that gives this cake its distinct profile.
• 8 tablespoons unsalted butter, at room temperature – Adds richness and moisture.
• 1 cup granulated sugar – Sweetens the cake perfectly.
• 2 large eggs – Binds the ingredients together and helps with leavening.
• 1 ½ tablespoons lemon zest – A burst of citrus flavor; aim for the zest of 3 large or 4 to 5 small lemons.
• 6 tablespoons lemon juice – Offers acidity and brightness.
• ¼ cup + 2 teaspoons plain, whole milk yogurt – Adds moisture and a tender crumb.
• 4 teaspoons milk – Adjusts the batter’s consistency.
• ½ teaspoon vanilla extract – Adds depth of flavor.
• 1 cup powdered sugar – For the sweet lemon icing.
• 5 teaspoons lemon juice, or more, depending on humidity – To achieve the right icing consistency.
• Chopped pistachios – For garnish and added crunch.

How to Assemble Lemon Cardamom Cake

Assembling your Lemon Cardamom Cake is a rewarding experience, and I can’t wait to walk you through it. With just a few simple steps, you’ll create a deliciously fragrant cake that your friends and family will love. Let’s get started!

1. Preheat your oven to 350 degrees F. This step is crucial for ensuring that your cake bakes evenly and thoroughly.
2. Prepare your loaf pan by cutting a piece of parchment paper to fit the bottom of a 9-inch by 5-inch by 2 ½-inch loaf pan. Use a few dabs of vegetable shortening to secure it in position.
3. Grease the sides of the pan with vegetable shortening as well, making sure to coat the surface of the parchment bottom too. Sprinkle some flour into the pan and shake out the excess, which will prevent sticking.
4. In a mixing bowl, whisk together 1 ½ cups all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and 1 to 2 teaspoons ground cardamom. Set this dry mixture aside for later.
5. In another bowl, whip 8 tablespoons unsalted butter and 1 cup granulated sugar together until the mixture becomes light and fluffy, about 2 minutes. You want to incorporate air into the batter here.
6. Add 2 large eggs one at a time, ensuring each is well incorporated before adding the next. The batter should be smooth and creamy at this stage.
7. Next, mix in 1 ½ tablespoons lemon zest, giving your batter that bright citrus flavor.
8. In a separate bowl or liquid measuring cup, whisk together 6 tablespoons lemon juice, ¼ cup + 2 teaspoons plain, whole milk yogurt, 4 teaspoons milk, and ½ teaspoon vanilla extract. This mixture will add moisture to your cake.
9. Gradually add the dry ingredients to the butter mixture, alternating with the wet mixture, starting with the dry. Mix until you have a smooth and creamy batter. This step is key for achieving that delightful texture.
10. Pour the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as baking times can vary based on your oven.
11. Once cool enough to handle, run a knife around the edges to loosen the cake. Carefully unmold it and allow to cool completely on a wire rack.
12. For the icing, whisk together 1 cup powdered sugar and 5 teaspoons lemon juice, adding more lemon juice until you achieve a slow-moving icing consistency. If it’s too runny, simply whisk in more powdered sugar.
13. Drizzle the icing over the cooled cake and sprinkle with chopped pistachios for garnish. Serve and enjoy!

Ways to Customize

One of the joys of baking is the ability to personalize recipes to fit your taste. Here are some fun ways to customize your Lemon Cardamom Cake!

• Flavor Boost: Add in some lemon zest or even a teaspoon of ginger for a spicy kick.
• Nutty Variations: Incorporate chopped nuts, like walnuts or almonds, into the batter for added crunch.
• Fruity Twists: Toss in blueberries or raspberries for a fruity surprise during the baking process.
• Glaze Options: Experiment with different icing flavors, such as an orange glaze, to change things up.
• Layer It Up: Make a layered cake by doubling the recipe and adding frosting in between the layers.
• Use Different Yogurts: Try using flavored yogurts like vanilla or coconut for added flavor influence.
• Seasonal Variations: Incorporate other spices like cinnamon for a warm twist in the fall.

What Complements This Lemon Cardamom Cake

When thinking about how to serve Lemon Cardamom Cake, there are endless possibilities that enhance the experience. Here are some ideas:

• Tea Time: Pair slices of this cake with a warm cup of chai or a refreshing herbal tea for a delightful afternoon treat.
• Perfect for Celebrations: Bring this cake to birthday parties or spring gatherings; its vibrant flavor is sure to impress guests.
• Brunch Delight: Serve it at brunch alongside yogurt and fresh fruits for a light and satisfying meal.
• Seasonal Sides: Consider serving it with a side of mixed berries or a scoop of lemon sorbet for a refreshing balance.
• Storage Tips: Keep leftover cake in an airtight container to maintain its freshness, or slice and freeze for later enjoyment.
• Winter Warmth: Serve with a warm cup of hot chocolate during the colder months.

FAQ

Conclusion

The Lemon Cardamom Cake is a delightful treat that combines the zest of lemon with the warmth of cardamom, making it a comforting choice for any occasion. I highly encourage you to whip up this cake for your next gathering or just to enjoy a lovely slice with your tea. It’s a cake that not only tastes great but also brings back fond memories of baking with loved ones. So why not give it a try? You won’t be disappointed!

Lemon Cardamom Cake

This Lemon Cardamom Cake offers a delightful balance of citrus and spice, perfect for any occasion. Its moist texture and unique flavor profile promise to impress and satisfy your cravings. Serve it with tea or coffee for a delightful experience!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 serving Vegetable shortening to grease the loaf pan
• 1.5 cups All-purpose flour
• 0.25 teaspoon Baking powder
• 0.25 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 to 2 teaspoons Ground cardamom
• 8 tablespoons Unsalted butter, at room temperature
• 1 cup Granulated sugar
• 2 large Eggs
• 1.5 tablespoons Lemon zest (you need 3 large or 4 to 5 small lemons for that)
• 6 tablespoons Lemon juice
• 0.25 cup Plain, whole milk yogurt (+ 2 teaspoons)
• 4 teaspoons Milk
• 0.5 teaspoon Vanilla extract
• 1 cup Powdered sugar
• 5 teaspoons Lemon juice (or more, depending on the humidity in your kitchen)
• 1 serving Chopped pistachios

Equipment

• Measuring Cups and Spoons
• Citrus zester
• Citrus juicer
• Knife and cutting board
• Parchment Paper
• 9 inch by 5 inch by 2 ½ inch loaf pan
• Mixing Bowls
• Whisk
• Standing mixer or handheld mixer
• Liquid measuring cup (optional)
• Rubber spatula
• Toothpick
• Knife

Method

 

1. Heat the oven to 350 degrees F.
2. Cut a piece of parchment paper. Fit it into the bottom of a 9-inch by 5-inch by 2 ½-inch loaf pan. Secure it to the bottom of the pan with a few dabs of vegetable shortening.
3. Grease the pan well with vegetable shortening (including the surface of the parchment bottom). Sprinkle flour into the pan and shake out the excess.
4. In a mixing bowl, whisk together 1 ½ cups all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and 1 to 2 teaspoons ground cardamom. Set aside.
5. Whip 8 tablespoons unsalted butter and 1 cup granulated sugar until light and fluffy (about 2 minutes).
6. Add the 2 large eggs and continue to whip until well incorporated and smooth.
7. Whip in the lemon zest, then set aside for a moment.
8. In a separate bowl or liquid measuring cup, whisk lemon juice, yogurt, milk, and vanilla extract together. Set aside.
9. Whip the dry and wet ingredients into the butter mix, little by little, alternating between the two. Whip for a few minutes on high speed until you have a very smooth and creamy-looking batter.
10. Fill the batter into the loaf pan. Bake until a toothpick inserted into the center of the cake comes out completely clean (45 to 60 minutes). Check in several spots along the center length of the cake to make sure that the cake is fully baked.
11. Once the pan is cool enough to handle, run a knife around the edges to loosen the cake from the sides of the pan. Unmold the cake and let it cool completely.
12. Whisk powdered sugar and lemon juice together. Keep adding lemon juice until you have a slow-moving icing. If the icing ends up too runny, whisk in a little more powdered sugar.
13. Drizzle the icing on the cake and sprinkle the chopped pistachios on.

Notes

• Flavor Adjustment: 1 teaspoon ground cardamom will give the cake a subtle cardamom flavor. If you prefer a stronger flavor, use 2 teaspoons.
• Yogurt Choice: You can use whole milk, plain regular yogurt or whole milk, plain Greek yogurt. Greek yogurt will produce a finer crumb.
• Greasing Tip: I recommend greasing the loaf pan with a paper towel. Fold up the towel, scoop up the vegetable shortening with it and rub it around the insides of the pan.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.