Do you bake with cardamom? Cardamom Lemon Cake is one way to use this unique and flavorful spice.
Cardamom Lemon Cake is a light cake and gently flavored. It pairs perfectly with tea, coffee or the grand finale to any meal. The perfect lemon bundt cake!
I love the smell when I open the jar. Highly fragrant with an intoxicating peppery floral scent, you want to use it more frequently.
You will probably also want to use it because it is usually purchased in a much larger quantity than you will ever be able to use before it starts to lose its potency (unless you own a bakery). It is fairly expensive at $12 a bottle.
What is cardamom? Cardamon is a spice that comes in the form of a pod holding seeds. You can use the pod whole or ground. It is commonly used in Middle Eastern and Indian recipes.
What type of cardamom recipes are there? Well it can obviously be used in baking, like I am in this recipe. You can also use cardamom in drinks, add it in tea or coffee.
Other options would be mulled wines and eggnog. Cardamom can be used in other cooking recipes as I have linked down below.
If you don’t want to purchase cardamom just to make this a lemon cake recipe. If you don’t think you will use it again, substitute equal parts nutmeg and cinnamon. The flavor will not be the same as cardamom, but will be equally as tasty.
This lemon cake recipe makes a great snack throughout the day but it works great as a dessert. Because it is such a light cake, it pairs perfect after a big dinner. Perfect for serving with tea or coffee.
If you liked this easy lemon cake recipe, make sure you check out these other easy cardamom recipes:
- 6 eggs room temperature, separated
- 1/2 teaspoon cream of tartar
- 1 cup butter room temperature, cut into small pieces
- 2 cups sugar
- Zest of one lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- 1 1/2 cups plus 1/4 cup flour divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 6 tablespoons whole milk
- 1/4 cup cooking spray
- Preheat oven to 350 degrees. Lightly coat 9 1/2 inch bundt or tube pan with cooking spray. Flour with 1/4 cup flour. Tap out excess.
- Beating egg whites into fluffy, shimmering clouds is more than baking, it involves science. There must be no water in the bowl or on the whisk. A copper bowl is preferred due to how copper assist the molecules in lining up, but since my arm gets tired from whisking, I prefer to use my kitchen aid stand mixer with the whisk attachment. Whisk eggs whites and cream of tarter until peaks form and hold. Set aside.
- In a medium mixing bowl, stir together flour, baking powder, cardamom and salt.
- In a large mixing bowl cream butter and sugar until fully incorporated and smooth. Add egg yolks two at a time, beating well between each addition. Add lemon zest, juice and vanilla. Blend again.
- Alternate adding a few tablespoons of flour mixture with milk, until all has been mixed.
- Gently fold eggs whites into butter mixture. At first, mixture will be sloppy, but continue to fold and it will tighten up. When batter is one, cohesive mixture, pour into prepared bundt pan.
- Bake for 50-60 minutes, or until Cardamom Lemon Cake passes the toothpick test.
- Remove and allow to cool. Flip onto cooling rack. Dust with powdered sugar.
- Cake can be served warm or room temperature. Enjoy your Cardamom Lemon Cake!
If you've tried this recipe, come back and let us know how it was!