Lemon Cardamom Bundt Cakes

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lemon cardamom bundt cakes

You can’t see it but these little guys are bursting with intense citrus flavor courtesy of lots of lemon juice, lemon zest and cardamom. They also have a nicely crispy exterior thanks to the very thin ridges of mini bundt cake pans.

I adapted this recipe from Gourmet but left out the ginger, added the cardamom and turned them into mini cakes. For some extra crunch I sprinkled some chopped pistachios on. Delicious!

More delicious desserts with cardamom:

lemon cardamom bundt cakes
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5 from 2 votes

Lemon Cardamom Bundt Cakes

This recipe makes 5 mini bundt cakes (2/3 cup cavities each filled about half full with batter).
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: lemon cardamom bundt cake, mini bundt cakes, mini lemon bundt cakes
Servings: 5 mini bundt cakes
Calories: 350kcal


For the cakes:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 7 tablespoons sugar
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon lemon zest
  • 1 egg
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon lemon juice

For the glaze:

  • 10 tablespoons powdered sugar
  • 1.5 tablespoons lemon juice
  • chopped pistachios, optional


For the cakes:

  • Grease a mini bundt cake pan.
  • Dust the pan with flour and shake out the excess. Put the pan in the fridge until you have the batter ready.
  • Heat the oven to 325 degrees F.
  • Whisk flour, baking powder, cardamom and salt together in a bowl. Set aside.
  • Beat sugar, butter and zest until creamy.
  • Add the egg to the butter mix and continue to beat until incorporated.
  • Beat in the milk and the vanilla.
  • Gradually beat in the dry ingredients.
  • Beat in the lemon juice.
  • Fill into the pan and bake until a toothpick comes out clean (about 35 minutes). Let cool, then unmold.

For the glaze:

  • Whisk the sugar into the lemon juice and drizzle over the cakes.
  • Sprinkle chopped pistachios over the cakes (optional).


Calories: 350kcal

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lemon cardamom bundt cakes


  1. Alexandrine says:

    This was a delicious cake!

    I ran into some problems when I thoughtlessly added the egg into the zest sugar and butter mixture and it curdled and lost its volume! I think next time I would add the zest after adding half of the dry ingredients…

    Otherwise, this recipe was such a hit, I did add 1 teaspoon of freshly ground cardamom because I love the strong flavor, especially with cardamom. Delicious with a lemon curd too.

  2. Christy says:

    Love how you let us inside your thought process for styling and shooting… that is so educational for me. ALL your images are so very stunning. Thank you for sharing your talent so that others might be inspired! !!

  3. CakePants says:

    These cakes look and sound phenomenal! I haven’t baked much with cardamom before (just cooked), but I’m excited to try! I love the added touch of the pistachios on top, too.

  4. Denise | Sweet Peas & Saffron says:

    Gorgeous little cakes, Nicole! I love your photography, it’s so inspiring. I really like the background you used, is it a cookie sheet? I am looking for a big metal sheet (or maybe something less dangerous) because I love how it makes the food pop.

    • Nicole B. says:

      Thank you, Denise! It’s not a cookie sheet, it’s a large zinc tray that I found in an antique store a while ago. It’s more blue than a cookie sheet would be. I’ll take a photo of it and will show it in next week’s prop talk.

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