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Cardamom Cake with Lemon and Almonds

A fragrant and moist cake infused with cardamom, bright lemon zest, and crunchy almonds for a perfectly balanced dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cardamom
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk
  • 0.25 cup lemon juice
  • 0.5 cup sliced almonds

Equipment

  • Mixing bowls
  • Cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a cake pan.
  2. Mix dry ingredients in a bowl.
  3. Cream butter and sugar, then add eggs and vanilla.
  4. Alternate adding dry ingredients with milk and lemon juice.
  5. Fold in almonds and pour into pan.
  6. Bake 35–40 minutes until done.
  7. Cool and optionally glaze before serving.

Notes

For best flavor, use freshly ground cardamom and freshly squeezed lemon juice.