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Cardamom Cake with Lemon and Almonds

A soft, fragrant cake infused with cardamom, bright lemon, and crunchy almonds, perfect for tea time or dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cardamom
  • 0.5 cup unsalted butter softened
  • 0.75 cup sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 lemon zest
  • 0.25 cup lemon juice
  • 0.5 cup milk
  • 0.5 cup sliced almonds
Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F and prepare cake pan.
  2. Mix dry ingredients together.
  3. Cream butter and sugar, then add eggs and flavorings.
  4. Alternate adding dry ingredients with milk and lemon juice.
  5. Fold in almonds and pour batter into pan.
  6. Bake 30–35 minutes until done.
  7. Cool completely.
  8. Prepare glaze and drizzle over cake.

Notes

Use fresh lemon juice for best flavor. Toast almonds for added crunch.