Persian Love Cake
Persian Love Cake
Ingredients
For the Cake
- 14 tablespoons unsalted butter, room temperature
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar, plus 2 tablespoons
- 4 eggs, medium
- 12 cardamom pods, seeds removed and finely crushed
- 1 1/4 cups all-purpose flour, sifted
- 3 cups ground almonds
- 1 1/4 teaspoons baking powder, sifted
- 1 pinch salt
- 1 lemon, zest and juice
- 1 tablespoon rose water
- 1/2 cup buttermilk
For the Drizzle
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons lemon juice, freshly squeezed
- 1 lemon, zest only
- 2 cardamom pods, lightly crushed
- 1/2 tablespoon rose water
For the Icing
- 2 cups powdered sugar, sifted
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 tablespoon water, or as needed
For Finishing
- 1/2 cup pistachios, roughly chopped
- 1/4 cup dried edible petals
Instructions
- 1
Preheat your oven to 350Ā°F. Grease and flour a 10-cup bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
ā±ļø 5 minā¢š”ļø 350
- 2
In a large mixing bowl, cream together the room temperature unsalted butter, vegetable oil, and 3/4 cup plus 2 tablespoons of granulated sugar until light and fluffy, about 3-5 minutes. Use a stand mixer with a paddle attachment or a hand mixer.
ā±ļø 5 min
- 3
Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
ā±ļø 3 min
- 4
In a separate bowl, whisk together the sifted all-purpose flour, ground almonds, sifted baking powder, and pinch of salt. Add the crushed cardamom seeds to the dry ingredients and mix well.
ā±ļø 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
ā±ļø 2 min
- 6
Stir in the lemon zest and juice from one lemon, 1 tablespoon of rose water, and the buttermilk until the batter is smooth and uniform.
ā±ļø 2 min
- 7
Pour the cake batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
ā±ļø 1 min
- 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
ā±ļø 50 minā¢š”ļø 350
- 9
While the cake bakes, prepare the drizzle. In a small saucepan, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons lemon juice, the zest from one lemon, and 2 lightly crushed cardamom pods. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in 1/2 tablespoon of rose water. Let the syrup infuse while the cake finishes baking.
ā±ļø 10 min
- 10
Once baked, remove the cake from the oven and let it cool in the bundt pan for 10-15 minutes. Carefully invert the cake onto a wire cooling rack set over a baking sheet.
ā±ļø 15 min
- 11
Remove the cardamom pods from the warm drizzle. While the cake is still warm, slowly and evenly pour the entire drizzle over the cake, allowing it to soak in. Let the cake cool completely, about 1 hour.
ā±ļø 60 min
- 12
Once the cake is completely cool, prepare the icing. In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons fresh lemon juice, and 1/2 tablespoon of water until smooth and pourable. Add a few more drops of water if needed to reach desired consistency.
ā±ļø 5 min
- 13
Pour the icing over the cooled cake, allowing it to drip down the sides. Immediately sprinkle the top with roughly chopped pistachios and dried edible petals for garnish.
ā±ļø 2 min
- 14
Allow the icing to set for at least 15-20 minutes before slicing and serving. Enjoy your fragrant Persian Love Cake!
ā±ļø 20 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Love Cake
Ingredients
For the Cake
- 14 tablespoons unsalted butter, room temperature
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar, plus 2 tablespoons
- 4 eggs, medium
- 12 cardamom pods, seeds removed and finely crushed
- 1 1/4 cups all-purpose flour, sifted
- 3 cups ground almonds
- 1 1/4 teaspoons baking powder, sifted
- 1 pinch salt
- 1 lemon, zest and juice
- 1 tablespoon rose water
- 1/2 cup buttermilk
For the Drizzle
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons lemon juice, freshly squeezed
- 1 lemon, zest only
- 2 cardamom pods, lightly crushed
- 1/2 tablespoon rose water
For the Icing
- 2 cups powdered sugar, sifted
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 tablespoon water, or as needed
For Finishing
- 1/2 cup pistachios, roughly chopped
- 1/4 cup dried edible petals
Instructions
- 1
Preheat your oven to 350Ā°F. Grease and flour a 10-cup bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
ā±ļø 5 minā¢š”ļø 350 - 2
In a large mixing bowl, cream together the room temperature unsalted butter, vegetable oil, and 3/4 cup plus 2 tablespoons of granulated sugar until light and fluffy, about 3-5 minutes. Use a stand mixer with a paddle attachment or a hand mixer.
ā±ļø 5 min - 3
Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
ā±ļø 3 min - 4
In a separate bowl, whisk together the sifted all-purpose flour, ground almonds, sifted baking powder, and pinch of salt. Add the crushed cardamom seeds to the dry ingredients and mix well.
ā±ļø 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
ā±ļø 2 min - 6
Stir in the lemon zest and juice from one lemon, 1 tablespoon of rose water, and the buttermilk until the batter is smooth and uniform.
ā±ļø 2 min - 7
Pour the cake batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
ā±ļø 1 min - 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
ā±ļø 50 minā¢š”ļø 350 - 9
While the cake bakes, prepare the drizzle. In a small saucepan, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons lemon juice, the zest from one lemon, and 2 lightly crushed cardamom pods. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in 1/2 tablespoon of rose water. Let the syrup infuse while the cake finishes baking.
ā±ļø 10 min - 10
Once baked, remove the cake from the oven and let it cool in the bundt pan for 10-15 minutes. Carefully invert the cake onto a wire cooling rack set over a baking sheet.
ā±ļø 15 min - 11
Remove the cardamom pods from the warm drizzle. While the cake is still warm, slowly and evenly pour the entire drizzle over the cake, allowing it to soak in. Let the cake cool completely, about 1 hour.
ā±ļø 60 min - 12
Once the cake is completely cool, prepare the icing. In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons fresh lemon juice, and 1/2 tablespoon of water until smooth and pourable. Add a few more drops of water if needed to reach desired consistency.
ā±ļø 5 min - 13
Pour the icing over the cooled cake, allowing it to drip down the sides. Immediately sprinkle the top with roughly chopped pistachios and dried edible petals for garnish.
ā±ļø 2 min - 14
Allow the icing to set for at least 15-20 minutes before slicing and serving. Enjoy your fragrant Persian Love Cake!
ā±ļø 20 min