This old fashioned Lemon Cardamom Cake is moist and flavorful! It's gluten free, flavored with lemon zest, and drizzled with a lemon glaze.
When it comes to desserts, sometimes the old fashioned ones are the best. This Cardamom Lemon Cake is made with simple ingredients, lightly sweetened, and perfect served with tea or coffee!
This recipe is inspired by one I found years ago in an old church cookbook. It's a no-fuss, no-frills dessert that our great-grandparents would have shared with neighbors while chatting over coffee or tea. I love desserts like this that aren't overly complicated and don't change much over the years.
It's a moist cake that's flavored with both lemon zest and juice as well as cardamom. Cardamom is an aromatic spice that's citrusy, pungent, and earthy. It's delicious added to sweet dishes like cakes, cookies, and breads as well as savory dishes like curries and soups or stews.
Lemon and cardamom are the perfect flavor combination for desserts of any kind. This cake is bright and aromatic and finished with a sweet and sticky lemon glaze. The glaze adds some sweetness to the cake and it's perfect to enjoy during the spring and summer months.
It can be enjoyed on its own, or topped with fresh fruit like strawberries, raspberries, or blackberries. Alternately, this cake may be served with some homemade whipped cream to make it a little more decadent.
Jump to:
- What Is Cardamom?
- Ingredients For Lemon Cardamom Cake
- How To Make Lemon Cake
- Which Gluten Free Flour Is Best?
- How To Make Lemon Cake Moist
- Which Pan Is Best?
- How Long Does This Cake Take To Bake?
- How To Make Lemon Glaze
- What To Serve With Lemon Cardamom Cake
- How Long Does This Cake Last?
- Can This Cake Be Frozen?
- Lemon Cardamom Cake (Gluten Free)
What Is Cardamom?
Cardamom is known as the "Queen of Spices" because of its complex flavor and versatility. It's unique flavor is a blend of citrus, eucalyptus, black pepper, and floral notes. Cardamom is used both in sweet and savory dishes across the world.
It's a warming spice that's a member of the ginger family and native to Southern India. Cardamom is used extensively in Indian cooking and used as part of the spice blend to make beverages like masala chai.
Cardamom is a popular spice in Scandinavian desserts and often added to buns, bread, and pastries across Scandinavia.
There are two varieties of cardamom; green and black. Cardamom is comprised of pods that are filled with seeds. This recipe is made using ground green cardamom, which is produced by grinding the seeds. Ground cardamom is available in the spice aisle of your local grocery store.
I love to use it to make a batch of this Cardamom French Toast for breakfast.
Ingredients For Lemon Cardamom Cake
Here's what you'll need to make it.
- 1 ¾ cup Sugar (split)
- 1 large Egg
- ⅔ cup Milk (or nondairy milk alternative)
- 1 ½ cup Gluten Free Flour Blend (or AP flour if not gluten free)
- 1 tsp. Baking Powder
- ¼ tsp. plus ⅛ tsp. of Kosher Salt (split)
- ½ cup Unsalted Butter (equals 1 stick)
- ⅓ cup Slivered Almonds (or unsalted nuts of choice)
- 1 ¼ tsp. Ground Cardamom
- 3 tsp. Lemon Zest (equals 2-3 large lemons)
- ¼ cup plus 3 Tbsp. Lemon Juice (split)
How To Make Lemon Cake
This Lemon Cardamom Cake recipe is an old fashioned dessert that's dense and buttery. The cake itself is small and the batter is thick. It's not overly sweet, allowing the flavor of both the lemon and the cardamom to shine through.
It's inspired by this Scandinavian Almond Cake, which I came across in an old church cookbook years ago. Like that recipe, this cake is not light and fluffy, but rather dense and thick. It's also made without frosting, but topped with a syrupy lemon glaze for extra sweetness.
This is an easy cake to prepare and doesn't require any special equipment or cooking techniques. The wet and dry ingredients are prepared in two separate bowls and then mixed until combined.
The ground cardamom is added to the butter as it melts in a sauce pan, as this helps to bring out the natural flavors of the spice. The spiced butter is slowly poured into the batter and combined.
Both lemon juice and lemon zest are added to the batter as well. Once the batter is ready, it's poured into a greased 11x7 inch cake pan and baked until golden brown.
The lemon glaze is drizzled onto the cake once its cooled a bit before serving.
- Start by combining the wet ingredients in a mixing bowl. Add 1 large egg, 1 ¼ cup sugar, and ⅔ cup milk (or non-dairy milk alternative) to a bowl and mix until completely combined.
- Add 1 ½ cup gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking powder, and ¼ tsp. of kosher salt to a separate bowl. Mix until completely combined.
- Slowly add the dry ingredients to the wet ingredients, mixing thoroughly each time more dry ingredients are added. Continue until all of the wet and dry ingredients are completely combined.
Which Gluten Free Flour Is Best?
This lemon cake is gluten free and uses a gluten free flour blend such as Bob's Red Mill 1 to 1 Flour or Cup4Cup. I love gluten free flour blends such as these, because they work just as AP flour would and require no complicated substitutions or ingredients.
Make sure to use a 1 to 1 flour and NOT gluten free all purpose flour, as the two will yield different results.
Feel free to use all purpose flour if gluten is not an issue for you.
How To Make Lemon Cake Moist
This lemon cake is moist and is made so with the addition of melted butter to the batter. The butter provides this cake with a rich flavor and moist texture.
This cake does not rise very much and is not light and fluffy in texture. If the batter is thick and buttery and the cake moist and dense when baked, then you have done everything correctly.
Melting the butter pulls double duty in terms of providing this cake with texture and flavor. The ground cardamom is added to the butter once melted on the stove top and this helps to "bloom" the spice, which brings out its natural flavors.
Blooming is the process of cooking spices in a fat such as butter or coconut oil. It intensifies all of the flavors in the cardamom and gives the cake a richer, deeper quality.
- To melt the butter, place a small sauce pan on the stove top and heat to medium-low.
- Place ½ cup (equals 1 stick) of unsalted butter in the sauce pan and heat for 1-2 minutes, or until melted.
- Once melted, add 1 ¼ tsp. of ground cardamom to the butter and stir until combined.
- Continue to heat for 1 minute or so, stirring often to prevent burning.
- Remove the pan from the heat and allow to cool slightly.
- Add the melted butter to the batter slowly and stir until completely combined. Continue until all the butter and cardamom is added to the batter.
- Use a Microplane to zest 2-3 lemons until you end up with 3 tsp. of lemon zest.
- Juice 1-2 of the lemons until you end up with 3 Tbsp. of lemon juice.
- Add 3 Tbsp. of lemon juice and 3 tsp. of lemon zest to the batter.
- Fold all of these ingredients until completely combined. The batter will be thick, dense, and silky.
Which Pan Is Best?
This cake is small and calls for an 11x7 inch baking dish. I do not recommend using a baking dish larger than this, or the cake will come out extremely flat.
I love to sprinkle some slivered or sliced almonds into the baking dish before adding the batter. The almonds caramelize a bit as the cake bakes in the oven and provides some crunchy texture.
You can also use chopped pistachios, hazelnuts, or any unsalted nuts of choice. Alternately, you can omit the nuts entirely if you prefer.
- Grease the bottom and sides of an 11x7 inch baking dish with butter or cooking spray to prevent the cake from sticking to the surface as it bakes.
- Sprinkle ⅓ cup of slivered or sliced almonds (or unsalted, chopped nuts of choice) (optional) evenly across the bottom of the baking dish.
- Pour the batter over the top of the almonds and spread it out with a spatula, so that the cake bakes evenly.
How Long Does This Cake Take To Bake?
Once the cake is ready, it's time to bake!
This cake takes about 40 minutes to bake at 350 degrees Fahrenheit.
Baking times may vary slightly, depending on the oven and type of baking dish used. Generally, it takes 40-45 minutes for this cake to finish baking.
- Heat the oven to 350 degrees Fahrenheit.
- Once heated, place the cake in the oven and bake for 40 minutes.
- Once the edges are golden brown and the middle of the cake firm, it's done. Remove the cake from the oven and set aside to cool.
- A toothpick stuck in the middle of the cake should come out clean when it has fully cooked through.
How To Make Lemon Glaze
To bump up the lemon flavor even more, this cake is topped with a sticky sweet lemon glaze. It's super easy to make and only takes a few minutes to prepare.
This lemon glaze is made without powdered sugar and instead uses granulated sugar. All that's needed to make it is the granulated sugar and lemon juice, both of which are simmered in a sauce pan on the stove top until the sugar dissolves.
It's a bit like a lemon simple syrup and provides the cake with a bright hit of tangy lemon flavor, which is balanced out by the sweetness of the sugar.
The lemon glaze is brushed on top of the cake once it has cooled slightly and you can use as much or as little of it as you like. Feel free to use just a bit for a little sweetness, or really brush it on for even more flavor.
- To make the glaze, start by squeezing ¼ cup of fresh lemon juice.
- Place a small sauce pan on the stove top and add the ¼ cup of lemon juice along with ½ cup of granulated sugar and ⅛ tsp. of kosher salt to it.
- Turn the heat to medium-low, stir the sugar and lemon juice mixture, and simmer until the sugar has dissolved and has developed a syrupy consistency. This may take a few minutes.
- After the mixture is syrupy, remove the pan from the heat.
- Using a pastry brush, brush desired amount of the lemon glaze evenly over the top of the cake. Feel free to use as much or as little of the glaze as you like.
Any leftover glaze may be stored in an airtight container in the refrigerator for 1-2 days. Make sure to allow the glaze to cool completely before transferring to the fridge for storage.
The leftover glaze may be drizzled onto your favorite desserts or fruit tarts.
What To Serve With Lemon Cardamom Cake
Once the cake is glazed, it can be served on its own or with your favorite toppings. It's perfect with some coffee or tea.
Cakes like this one are delicious topped with fresh fruit like strawberries, raspberries, blackberries, or blueberries.
Feel free to garnish with some extra slivered almonds or chopped nut like pistachios or hazelnuts.
It can also be served with some homemade whipped cream or creme anglaise to make it even more decadent.
Love old fashioned desserts? Check out these recipes!
- Baked Lemon Doughnuts
- Strawberry Mascarpone Tartlets
- Buttermilk Bread Pudding
- Old Fashioned Rhubarb Bread
- Coconut Chocolate Chip Cupcakes
How Long Does This Cake Last?
This cake will keep for a few days if stored properly.
It will keep for 2-3 days at room temperature if stored in an airtight container. You can also store it covered in the refrigerator, but it might dry out a bit more quickly.
Any leftover lemon glaze may be stored in an airtight container in the fridge for 1-2 days.
Can This Cake Be Frozen?
Yes! Cake freezes well and may be stored up to 3 months in the freezer.
How To Freeze
- Bake the cake as directed and allow to cool completely before freezing.
- Once cooled, wrap the cake tightly in plastic wrap, making sure none of the cake is exposed to air.
- Store the wrapped cake in an airtight container. Label with the date and store up to 3 months in the freezer.
How To Thaw
- Place the wrapped cake in the refrigerator for 24 hours.
- Place the wrapped cake on the counter at room temperature a few hours before serving.
- Remove plastic wrap just before serving.
- Do not freeze the lemon glaze! Prepare and add the lemon glaze just before serving.
Love cakes? Check out these recipes!
- Buttermilk Rhubarb Cake
- Italian Chocolate Hazelnut Cake
- Gluten Free Apple Cake
- Pumpkin Streusel Coffee Cake
- Blueberry Buckle
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Lemon Cardamom Cake (Gluten Free)
Equipment
- 2 Mixing Bowls
Ingredients
For The Cake:
- 1 ¼ cups sugar
- 1 large egg
- ⅔ cup milk or nondairy milk alternative
- 1 ½ cups gluten free flour blend or AP flour if not gluten free
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- ½ cup unsalted butter equals 1 stick
- ⅓ cup slivered almonds or unsalted, chopped nuts of choice (optional)
- 1 ¼ tsp. ground cardamom
- 3 tsp. lemon zest
- 3 Tbsp. lemon juice
For The Lemon Glaze:
- ¼ cup lemon juice
- ⅓ cup sugar
- ⅛ tsp. kosher salt
Instructions
For The Cake:
- Heat the oven to 350 degrees Fahrenheit.
- Using a Microplane or small grater, zest 2-3 large lemons or until you have 3 tsp. of lemon zest.Once the lemons are zested, squeeze 3 Tbsp. of lemon juice.
- In one mixing bowl, add 1 large egg, 1 ¼ cup sugar, and ⅔ cup milk (or non-dairy milk alternative). Whisk all of these ingredients until completely combined (the mixture will be a little frothy).
- In a second mixing bowl, add 1 ½ cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking powder, and ¼ tsp. of kosher salt. Stir until completely combined.
- Slowly add the dry ingredients to the wet ingredients, mixing thoroughly each time more dry ingredients are added. Continue until all of the wet and dry ingredients are completely combined.
- Place a small sauce pan on the stove top and heat to medium-low.Add ½ cup (equals 1 stick) of unsalted butter. Heat until the butter melts.
- Once the butter has melted, add 1 ¼ tsp. of ground cardamom. Stir the cardamom into the butter and heat for 1-2 minutes.Remove from the heat and allow to cool slightly.
- Add the melted, spiced butter to the batter slowly and stir until completely combined. Continue until the butter is completely incorporated into the batter (the batter will be thick and smooth).
- Add the 3 Tbsp. of lemon juice and 3 tsp. of lemon zest to the batter. Stir the batter until all of the ingredients are completely combined.
- Generously grease an 11x7 inch baking dish with butter or cooking spray to prevent the cake from sticking to the surface as it bakes.
- Sprinkle ⅓ cup of slivered or sliced almonds (or unsalted chopped nuts like pistachios or hazelnuts) evenly across the bottom of the baking dish (alternately, you can omit the nuts completely if you prefer).Pour the batter into the baking dish and even it out with a spatula so that it bakes evenly.
- Place the baking dish in the oven and bake for 40 minutes, or until the edges of the cake are slightly crispy and golden brown and a toothpick inserted into the center comes out clean.Baking times may vary slightly.Remove the baking dish from the oven and allow the cake to cool slightly.
For The Lemon Glaze:
- Squeeze ¼ cup of fresh lemon juice.
- Place a small sauce pan on the stove top and add the ¼ cup of lemon juice along with ½ cup of granulated sugar and ⅛ tsp. of kosher salt to it.
- Turn the heat to medium-low, stir the sugar and lemon juice mixture, and simmer until the sugar has dissolved and has developed a syrupy consistency. This may take a few minutes.After the mixture is syrupy, remove the pan from the heat.
- Using a pastry brush, brush desired amount of the lemon glaze evenly over the top of the cake. Feel free to use as much or as little of the glaze as you like.
- To Serve: Serve the cake on its own, or top with fresh fruit of choice and whipped cream (optional),
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