Cardamom Lemon Cake Recipe
User Reviews
4.5
Cardamom Lemon Cake Recipe
Description
The Cardamom Lemon Cake Recipe blends the fragrant warmth of cardamom with the brightness of lemon zest and juice, providing a subtle flavorful lift. Key ingredients include butter, sugar, separated eggs, and a mixture of flour with baking powder and salt, plus cardamom for spice. Whipping the egg whites separately with cream of tartar until stiff peaks form adds airiness, which is then gently folded into the dense butter and sugar base to preserve lightness. The batter is baked in a pre-greased, floured bundt or tube pan for an even crust and tender crumb.
This cake's texture is soft and fluffy with a slightly spiced, citrus-tangy flavor profile. The lemon and cardamom balance to keep sweetness from overpowering. The method requires attention to whisking egg whites perfectly and folding without deflating them, which ensures the final cake is moist yet airy. The cake works well as a refined dessert or an accompaniment to tea, showcasing delicate flavor complexity.
The recipe does not include icing or glaze, allowing the flavored crumb to shine on its own. It is best served at room temperature, sliced carefully to maintain the cake's structure. This recipe suits cooks confident with whisking egg whites and folding techniques, emphasizing texture over added sweetness.
Ingredients
- 6 egg room temperature, separated
- 1/2 teaspoon cream of tartar
- 1 cup butter room temperature, cut into small pieces
- 2 cups sugar
- lemon zest of one
- 1 tablespoon lemon juice fresh
- 1 teaspoon vanilla
- 1 1/2 cups flour divided, 1/4 cup
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 6 tablespoons milk whole
- 1/4 cup cooking spray
Instructions
- Preheat oven to 350 degrees. Lightly coat 9 1/2 inch bundt or tube pan with cooking spray or melted butter. Flour with 1/4 cup flour. Tap out excess.
- Beating egg whites into fluffy, shimmering clouds is more than baking, it involves science. There must be no water in the bowl or on the whisk. A copper bowl is preferred due to how copper assist the molecules in lining up, but since my arm gets tired from whisking, I prefer to use my kitchen aid stand mixer with the whisk attachment. Whisk eggs whites and cream of tarter until peaks form and hold. Set aside.
- In a medium mixing bowl, stir together flour, baking powder, cardamom and salt.
- In a large mixing bowl cream butter and sugar until fully incorporated and smooth. Add egg yolks two at a time, beating well between each addition. Add lemon zest, juice and vanilla. Blend again.
- Alternate adding a few tablespoons of flour mixture with milk, until all has been mixed.
- Gently fold eggs whites into butter mixture. At first, mixture will be sloppy, but continue to fold and it will tighten up. When batter is one, cohesive mixture, pour into prepared bundt pan.
- Bake for 50-60 minutes, or until Cardamom Lemon Cake passes the toothpick test.
- Remove and allow to cool. Flip onto cooling rack. Dust with powdered sugar.
- Cake can be served warm or room temperature. Enjoy your Cardamom Lemon Cake!
- If you've tried this recipe, come back and let us know how it was!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 267mg | 11% |
| Potassium | 149mg | 3% |
| Sugar | 33g | 66% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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