Description
The Lemon Almond Cardamom Cake is a delightful treat that combines the bright flavors of lemon, the nutty essence of almonds, and the warm spice of cardamom, making it perfect for any occasion.
Ingredients
Scale
- 200 g (1 ½ cups) all-purpose flour
- 100 g (1 cup) ground almonds
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cardamom
- Zest of 2 lemons
- 120 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 3 large eggs
- 60 ml (¼ cup) milk
- 1 tsp vanilla extract
- Juice of 1 lemon
For the glaze:
- 100 g (¾ cup) powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, mix the all-purpose flour, ground almonds, baking powder, baking soda, salt, and ground cardamom. Stir in the lemon zest.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and milk, mixing until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Add the fresh lemon juice and stir gently.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, drizzle with lemon glaze before serving.
Notes
- Use fresh lemons for the best flavor.
- Ensure all ingredients are at room temperature for better mixing.
- Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Lemon Almond Cardamom Cake, dessert, baking, cake recipe