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Cardamom Almond Lemon Cake Recipe

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4 from 6 reviews

This fragrant Cardamom Cake features a tender crumb infused with warm ground cardamom and lemon zest, topped with crunchy toasted almonds caramelized with sugar. A moist and flavorful cake that balances subtle spice and citrus notes, perfect for afternoon tea or dessert.

Ingredients

Topping

  • ¾ cup (90 g) sliced almonds
  • 2 – 3 tablespoons granulated sugar

Dry Ingredients

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 – 3 teaspoons ground cardamom

Wet Ingredients

  • 1 cup (200 g) granulated sugar
  • 1 lemon, zested
  • ½ cup (113 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup (240 ml) buttermilk or kefir yogurt

Optional

  • 2 – 4 tablespoons powdered sugar for topping

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper, then lightly grease the parchment to ensure easy release.
  2. Make Almond Sugar Base: Scatter 3 tablespoons (38 g) granulated sugar evenly over the bottom of the lined pan, then sprinkle about ¾ cup (90 g) sliced almonds on top. Set aside; this will caramelize during baking to form a crunchy topping when inverted.
  3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt until thoroughly mixed to ensure even leavening and spice distribution.
  4. Cream Butter and Sugar: In a separate large mixing bowl fitted with a paddle attachment, beat the granulated sugar and lemon zest together until the texture resembles wet sand, releasing aromatic citrus oils. Add the room temperature butter and beat until light and fluffy, roughly 2-3 minutes on medium speed.
  5. Add Eggs and Vanilla: On low speed, incorporate the eggs one at a time and then the vanilla extract, mixing just until smooth and combined to maintain batter aeration.
  6. Alternate Mixing Dry and Wet Ingredients: Add the dry flour mixture and buttermilk alternately to the wet ingredients, starting and ending with the dry, mixing gently and stopping as soon as the batter comes together to avoid overmixing which can toughen the cake.
  7. Transfer Batter and Bake: Spread the batter evenly over the almond-sugar base in the prepared pan. Bake in the preheated oven for 35-42 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs, indicating it is fully cooked.
  8. Cool and Invert: Allow the cake to cool in the pan for 5-10 minutes. Carefully release the springform pan’s side and invert the cake onto a serving plate or cooling rack so the almond-sugar bottom becomes the top, revealing a glossy almond crust.
  9. Serve: Gently peel away any remaining parchment paper. Optionally dust with 2-4 tablespoons powdered sugar for extra sweetness and presentation. Slice and enjoy your aromatic cardamom cake.

Notes

  • Using room temperature eggs and butter ensures better mixing and a lighter texture.
  • Buttermilk or kefir adds moisture and a slight tang that complements the cardamom flavor.
  • Be careful not to overmix the batter to keep the cake tender and fluffy.
  • The almond-sugar layer caramelizes during baking, so make sure the pan is properly lined and greased to prevent sticking.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake pairs wonderfully with tea or coffee and can be served with whipped cream or fresh fruit.

Find it online: https://bitezly.com/cardamom-almond-lemon-cake-recipe/