Lemon Cardamom Cake
User Reviews
4.4
Lemon Cardamom Cake
Description
Lemon Cardamom Cake blends all-purpose flour with baking powder, baking soda, salt, and a measured amount of ground cardamom to introduce a subtle or pronounced spice depending on preference. Butter and sugar are creamed until fluffy, then eggs and lemon zest are incorporated before mixing in the alternated addition of dry ingredients and a lemon juice-based mixture with yogurt, milk, and vanilla. The batter is smooth and well-blended.
Baked in a parchment-lined and greased loaf pan at 350°F, the cake develops a fine crumb with citrus brightness and a gentle cardamom fragrance. The glaze, made from powdered sugar, lemon juice, and topped with chopped pistachios, adds a tangy sweetness and textural crunch.
This cake suits a mid-afternoon snack or dessert table, pairing well with tea or coffee. Adjusting the cardamom quantity modulates its spiciness, while yogurt helps keep the cake moist with a tender crumb.
Notes suggest using whole or Greek yogurt for a finer texture and detail the best method for greasing the loaf pan using vegetable shortening applied with a paper towel, enhancing even coating and ease of removal.
Ingredients
For the cake:
- vegetable shortening to grease the loaf pan
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 to 2 teaspoons ground cardamom
- 8 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 2 egg large
- 1 ½ tablespoons lemon zest you need 3 large or 4 to 5 small lemons for that
- 6 tablespoons lemon juice
- ¼ cup plain whole milk yogurt 2 teaspoons
- 4 teaspoons milk
- ½ teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 5 teaspoons lemon juice or more, depending on the humidity in your kitchen
- pistachio chopped
Instructions
For the cake:
- Heat the oven to 350 degrees F.
- 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.
- Grease the pan well with vegetable shortening (including the surface of the parchment bottom).*** Sprinkle flour into the pan and shake out the excess.
- In a mixing bowl, whisk together flour, baking powder and soda, salt and cardamom. Set aside.
- Whip butter and sugar until light and fluffy (about 2 minutes).
- Add the eggs and continue to whip until well incorporated and smooth.
- Whip in the lemon zest, then set aside for a moment.
- In a separate bowl or liquid measuring cup, whisk lemon juice, yogurt, milk and vanilla together. Set aside.
- Whip the dry and wet ingredients into the butter mix, little by little, alternating between the two. (Start with the dry ingredients.) Whip for a few minutes on high speed until you have a very smooth and creamy-looking batter.
- 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.) If you're using Greek yogurt, the baking time will be on the shorter end of the range. If you're using regular yogurt, it will be on the longer end.
- 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 then let it cool completely.
For the glaze:
- 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).
- Drizzle the icing on the cake and sprinkle the chopped pistachios on.
Notes
- Use 1 to 2 teaspoons of ground cardamom depending on how pronounced you want the spice flavor.
- For a finer crumb, opt for Greek yogurt instead of regular plain yogurt.
- Grease the loaf pan well with vegetable shortening using a folded paper towel for even coverage, including the parchment paper base.
- Use fresh lemons to get the required zest and juice for best citrus flavor.
User Reviews
Overall Rating
4.4
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