This easy lemon cardamom cake is delicate, light, moist, intensely citrusy and not overly sweet. The ground cardamom adds a subtle floral flavor and a sprinkle of chopped pistachios provides just the right amount of crunch.
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What does cardamom taste like?
Cardamom has a fresh, floral, minty and lemony flavor that works great with citrus desserts, such as this cake.
How to make the cake:
Prepare the pan:
The preparation of this recipe is very straight forward, you begin by preparing a 9 inch x 5 inch x 2 ½ inch loaf pan and heating the oven to 350 degrees F.
Step 1. Cut a piece of parchment paper and fit it into the bottom of the pan, then grease the pan (including the surface of the parchment bottom) well with vegetable shortening, sprinkle flour into the pan and shake out the excess.
RECIPE NOTE: To grease a pan, I find it easiest to grab a paper towel, fold it up, then scoop up the vegetable shortening with it and rub it around the insides of the pan.
Prepare the dry ingredients:
Step 2. Add the dry ingredients to a bowl:
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1-2 teaspoons ground cardamom (1 teaspoon will give the cake a subtle cardamom flavor. If you prefer a stronger flavor, add 2 teaspoons ground cardamom.)
Step 3. Whisk the dry ingredients together, then set aside.
Cream butter and sugar:
Step 4. With an electric mixer or standing mixer, whip 8 tablespoons softened, unsalted butter and 1 cup granulated sugar until fluffy.
Add eggs and lemon zest:
Step 5. Whip in 2 whole eggs and 1 ½ tablespoons lemon zest for intense lemon flavor.
Prepare the wet ingredients:
Step 6. In a separate bowl or liquid measuring cup, whisk together:
- 6 tablespoons lemon juice
- ¼ cup and 2 teaspoons plain, whole milk yogurt
- 4 teaspoons milk
- ½ teaspoon vanilla extract
Finish the batter:
Step 7. With the mixer running, gradually whip the dry and wet ingredients into the batter, alternating between the two and starting with the dry ingredients. Whip the batter for a few minutes until it turns lighter in color and becomes firmer and smoother.
Bake the cake:
Step 8. Fill the batter into the loaf pan and bake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out completely clean.
Let the cake cool a bit in the pan on a wire rack, then run a knife around the edges of the pan, turn the cake out and let it cool completely.
How to make the glaze:
Step 9. Whisk together 1 cup powdered sugar and 5 teaspoons lemon juice (if the glaze is too thin, whisk in more powdered sugar; if it is too thick, add more lemon juice). Drizzle the glaze over the cooled cake, then sprinkle chopped pistachios on, both for their visual appeal but also to add some crunch and a great texture contrast to the delicate, light and airy cake.
How to store the cake:
You can let the cake sit out at room temperature, covered loosely with aluminum foil, for 1 day.
You can also transfer the glazed cake into a freezer bag and freeze it. To thaw, let the cake sit on the kitchen counter for about 2 hours.
More cardamom sweets:
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Full Printable Recipe
Lemon Cardamom Cake
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
- 1-2 teaspoons ground cardamom (1 teaspoon will give the cake a subtle cardamom flavor. If you prefer a stronger flavor, use 2 teaspoons)
- 8 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 ½ tablespoons lemon zest (you need 4 – 5 small lemons for that)
- 6 tablespoons lemon juice
- ¼ cup + 2 teaspoons plain, whole milk yogurt
- 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
- chopped pistachios
Instructions
For the cake:
- Heat the oven to 350 degrees F.
- Cut a piece of parchment paper and fit into the bottom of a 9 inch x 5 inch x 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 then 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.
- In another 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 and starting 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 and bake until a toothpick inserted into the center of the cake comes out completely clean (45 -50 minutes).
- 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 the two ingredients together and 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.
Glenn
This is the 4th to tried to make this, and it still doesn’t turn out well. I followed the receipe spot on and it seems to never bake well in the centre. At step 9 it is never smooth and creamy lookin batter, at is always so thick; on my 3th try, I added a bit more milk and it did not cook all the way through,
Will get a another receipe to try
Nicole B.
Hi Glenn, I’m sorry to hear that you didn’t have a good experience with this cake. I have made it many times and it has always turned out great for me. I’ve also received very good feedback from other readers about this cake, so unfortunately I’m not sure why it didn’t turn out well for you.
khristina
This was really delicious as a cake, but I wanted to try cupcakes with this recipe, any tips?
Nicole B.
Hi Khristina,
So happy to hear that you enjoyed the cake! I haven’t made cupcakes with this recipe yet but another reader did and reported that it worked well. :)
All the best,
nicole
Edward.
Hello !! How much more Cardamom could I put in my cake? The Recipe says one teaspoon, could you add two? How many do you recommend? Thanks!
Nicole B.
Hi Edward,
After I saw your question I went ahead and baked this cake again, this time with 2 teaspoons of ground cardamom. I tasted great! So, yes, you can definitely use 2 teaspoons for a strong cardamom flavor. I’ll add that option to the recipe.
All the best,
nicole
Giuliana
Made this tonight ! The cake itself is moist and fluffy. There is a LOT of lemon flavour, which I LOVE. I find the cardamom to be a bit lacking. I may try to increase the cardamom next time. but would definitely make again!
Nicole B.
That’s great to hear, Giuliana! Thanks much for coming back and leaving feedback, it’s much appreciated! :)
Melissa
I’m excited to try this recipe – cardamom is my favorite spice. My son has a pistachio allergy – is there a different nut you could recommend to replace the pistachios on top? Almonds maybe?
Nicole B.
Hi Melissa,
I haven’t tried the cake with almonds but I think that would be a terrific substitute. I would go with sliced almonds. If you make it that way, I’d love to know how you liked it!
All the best,
nicole
Micole
Love the recipe, although, can you use oil instead of butter?
Nicole B.
Hi Micole,
I have never tried to use oil instead of butter in this recipe so I don’t know if that would work.
Micole
OK, thanks.