Description
This cardamom cake is light, fluffy, and infused with the perfect balance of sweetness and cardamom spice. It pairs beautifully with a cup of tea or coffee and makes an elegant dessert for gatherings or a cozy family treat.
Ingredients
Units
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 1 teaspoon lemon zest
- 1/2 cup of plain yogurt
- 1/2 cup olive oil
- 1 1/2 flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1.5 teaspoons cardamom
- 1/2 cup of toasted almonds (optional)
Instructions
- In a large mixing bowl, beat the eggs and vanilla until well combined.
- Add the sugar, lemon zest and blend until smooth.
- Mix in the olive oil and plain yogurt until fully incorporated.
- Gently fold in the dry ingredients and mix until just combined.
- Stir in the toasted almonds (optional).
- Pour the batter into a greased 9-inch round baking pan.
- Bake at 350°F (175°C) for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Garnish with additional toasted almonds and a light dusting of powdered sugar before serving.
Notes
- Freshly grind your cardamom: For the best flavor, crack open whole pods and grind the seeds.
- Don’t overmix: Mix just until the batter comes together to keep your cake soft and tender.
- Add a glaze: A simple powdered sugar glaze with a touch of lemon or orange juice takes this cake from everyday to festive.
- Room temperature ingredients – eggs, and yogurt blend more easily when they’re not cold, giving you a smoother batter.