Lemon Cardamom Cake
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Lemon Cardamom Cake

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Level

easy
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Cooking

45 min
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Preparation

25 min
Ingredients
Servings
4
Plain Flour
300 g
Butter
280 g
Caster Sugar
250 g
Lemon Juice
80 ml
Eggs
5
Pistachios
chopped
1 tbsp
Vanilla Extract
1 tsp
Baking Powder
1 tsp
Cardamom Powder
1 tsp
Salt
14 tsp
Glaze
Icing Sugar
200 g
Lemon Juice
13 cup
How to cook
Prepare the cake batter
  • Heat the oven to 170°C.
  • Grease your Bundt pan well with melted butter.
  • Whip butter and caster sugar until light and fluffy for about 2 minutes.
  • Combine the dry ingredients - flour, baking powder, and salt in a bowl then set aside.
  • Prepare the wet ingredients - vanilla extract and eggs.
  • Alternate adding in the dry and wet ingredients little by little into the butter mix until a very smooth and creamy-looking batter forms - start by whipping in a little of the dry ingredients, followed by the wet ingredients (one egg at a time).
Start baking
  • Fill the Bundt pan with the cake batter.
  • Bake until a toothpick inserted into the centre of the cake comes out completely clean (about 45-60 minutes).
  • Remove the cake gently from the pan once it's cool enough to handle, then let it cool down further.
Assemble and serve
  • Whisk the icing sugar and lemon juice together, and keep adding lemon juice until you have a slow-moving icing.
  • Drizzle the icing on the cooled cake, decorate with lemon and sprinkle the chopped pistachios.
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