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! #lemoncake #lemonbundtcake www.savoryexperiments.com

Cardamom Lemon Cake

Course: Dessert
Cuisine: American
Keyword: lemon bundt cake, lemon cake, recipe that uses cardamom
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 360 kcal
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!
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Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Lightly coat 9 1/2 inch bundt or tube pan with cooking spray or melted butter. Flour with 1/4 cup flour. Tap out excess.

  2. 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.
  3. In a medium mixing bowl, stir together flour, baking powder, cardamom and salt.
  4. 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.
  5. Alternate adding a few tablespoons of flour mixture with milk, until all has been mixed.
  6. 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.
  7. Bake for 50-60 minutes, or until Cardamom Lemon Cake passes the toothpick test.
  8. Remove and allow to cool. Flip onto cooling rack. Dust with powdered sugar.
  9. Cake can be served warm or room temperature. Enjoy your Cardamom Lemon Cake!
  10. If you've tried this recipe, come back and let us know how it was! 

Nutrition Facts
Cardamom Lemon Cake
Amount Per Serving
Calories 360 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 123mg41%
Sodium 267mg12%
Potassium 149mg4%
Carbohydrates 46g15%
Sugar 33g37%
Protein 4g8%
Vitamin A 605IU12%
Vitamin C 0.5mg1%
Calcium 57mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.