Cardamom Cake

5 from 8 votes

This Cardamom Cake is incredibly fragrant, made with olive oil and lemon juice for a rich yet delicate flavor. It's baked with a layer of caramelized almonds for an extra delicious bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Resting time 20

Total Time 55

Servings servings

Calories 373kcal

Author Yumna Jawad

Equipment

Ingredients

Topping

Cooking spray
2 tablespoons packed brown sugar
½ cup sliced almonds

Cake batter

1 ¼ cups all-purpose flour
⅔ cup granulated sugar
2 ½ teaspoons ground cardamom
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup olive oil
½ cup Greek yogurt at room temperature
2 large eggs at room temperature
Zest of one lemon
2 tablespoons lemon juice

For serving, optional

1 tablespoon powdered sugar
¼ teaspoon ground cardamom

Instructions

Preheat the oven to 350ºF and lightly coat a 9” round cake pan with cooking spray. Sprinkle the bottom of the pan with brown sugar and evenly scatter the sliced almonds. Set aside.
In a mixing bowl, whisk together the flour, sugar, cardamom, baking powder, baking soda, and salt.
Create a well in the flour mixture and add the olive oil, Greek yogurt, eggs, lemon zest and juice. Whisk into the flour mixture until just combined and no flour streaks remain.
Transfer the batter to the prepared cake pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 20 minutes.
Carefully flip the cake onto a serving plate, almond side up. Combine the powdered sugar and ground cardamom and dust over the cake before serving, if desired.

Nutrition