Satisfy your citrus cravings with our Lemon Cardamom Cake! This delightful dessert combines the tartness of lemons with the aromatic spice of cardamom for a unique and sophisticated flavor. Follow our simple recipe for a delicious and original treat that’s sure to impress.
The Lemon Cardamom Cake is perfect for those who love the taste of citrus in all its forms. This recipe uses not only lemon juice but also the pulp, giving the filling an exceptionally rich texture. The addition of cardamom adds a unique, spicy note that complements the citrus perfectly. For the best flavor, let the cake cool completely before serving.
Calories: 413.28 kcal/serving
Servings: 10
Preparation Time: 1 hour 30 minutes
Additional Time: 30 minutes
Nutritional Info (per serving): 4.09g Protein / 17.86g Fat / 59.56g Carbs
Ingredients for 10 Servings
For the Dough:
- Flour – 2.5 cups (300 g)
- Butter – 200 g (7 oz)
- Sugar – 6 tbsp (75 g)
- Eggs – 2
- Zest from half a lemon
- Baking powder – 1 tsp
- Salt – 0.25 tsp
For the Filling:
- Lemons – 2
- Sugar – 1 cup (200 g)
- Ground cardamom – a pinch
- Cornstarch – 1 tbsp (15 g)
Directions
Prepare the Filling:
Wash the lemons and pour boiling water over them a few times, then dry thoroughly with paper towels. Grate the zest finely.
Prepare the Dough:
Sift the flour and baking powder into a bowl, add salt and lemon zest. In another bowl, cream the softened butter with sugar until pale and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Combine with the flour mixture to form a soft dough. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Make the Filling:
Cut the lemon pulp into chunks, removing any seeds. Blend the pulp in a blender until smooth. Add sugar, cardamom, and cornstarch, mixing thoroughly.
Assemble the Cake:
Divide the dough into two equal parts. Roll out one part between two layers of plastic wrap to slightly larger than the diameter of your baking pan. Place the dough in a greased baking pan.
Pour the lemon filling over the dough. Roll out the remaining dough and place it over the filling. Trim the excess dough and crimp the edges to seal.
Bake:
Preheat the oven to 180°C (350°F). Poke several holes in the top of the cake with a fork and bake for 30-35 minutes. Let the cake cool in the pan, then transfer to a serving plate.
Helpful Tip:
Use cornstarch instead of potato starch to avoid an unpleasant color and taste in the filling. You can even substitute with plain wheat flour if needed.
Fun Fact:
You can replace one of the lemons with an orange for a different flavor profile, or use only oranges for a delicious and aromatic orange cake.
Enjoy this Lemon Cardamom Cake as a refreshing and sophisticated dessert. Its unique flavor combination and rich texture make it a standout treat for any occasion!
