0 from 3 votes
Persian Love Cake
Get ready to steal the show with this gorgeous Persian Love Cake! Not only is it delightful to look at, but it tastes amazing. It's flavored with citrus, warm cardamom and rosewater, and topped with a sweet lemon glaze and a sprinkle of crushed pistachios and dried rose petals. The perfect dessert for any occasion!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 slices
Calories: 426 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup fine granulated sugar
- ½ cup unsalted butter at room temp or softened
- 2 large eggs
- ½ cup milk at room temp or slightly warmed
- 1 Tablespoon lemon zest
- 1 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 1 teaspoon rosewater
- 1 cup almond flour
- 1 cup all-purpose flour sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
Glaze
- 1 ½ cups powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon freshly squeezed lemon juice
- 1 teaspoon rosewater optional
- crushed pistachios and dried rose petals for topping
Instructions
- Preheat the oven to 350ºF. Butter and flour a 8’’ round cake pan and set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Beat in the eggs one at a time scraping down the bowl between each egg, then beat in the milk.
- Add the lemon zest, cardamom, vanilla extract, and rosewater. Continue beating until very light and fluffy, about 2-3 minutes.
- Turn the mixture to low and with the mixer on low speed, slowly add in the almond flour, all-purpose flour, baking powder, and salt. Beat until the batter is fluffy and completely incorporated.
- Transfer the batter to the prepared pan and smooth out the top. Bake for 25 minutes or until the top is slightly golden and a cake tester comes out clean. Allow the cake to cool in the pan for about 10 minutes then transfer to a cooling rack.
Cup of Yum
To make the glaze:
- In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and rosewater until smooth.
- Place the cake, bottom side up on a cake stand or serving dish. Pour the glaze over the top of the cake, allowing it to drip slightly over the edges. Sprinkle with crushed pistachios and rose petals for garnish. Enjoy!
Cup of Yum
Nutrition Information
Serving
1slice
Calories
426kcal
(21%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
79mg
(26%)
Sodium
174mg
(7%)
Potassium
166mg
(5%)
Fiber
2g
(8%)
Sugar
49g
(98%)
Vitamin A
453IU
(9%)
Vitamin C
2mg
(2%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 426
% Daily Value*
| Serving | 1slice | |
| Calories | 426kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 174mg | 7% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.