Persian Love Cake
Persian Love Cake
Ingredients
For the Cake
- 1 lemon, whole, organic, thoroughly washed and scrubbed, seeds removed, cut into chunks
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup vegetable oil
- 2/3 cup pistachios, raw, unsalted, unroasted
- 1 tablespoon rose water
- 1 1/2 cups self-rising flour
For the Lemon Rosewater Glaze
- 1 cup powdered sugar
- 1 tablespoon rose water
- 1 tablespoon lemon juice
For Garnish
- 1/4 cup pistachios, crushed
- 1 tablespoon dried rosebuds
Instructions
- 1
Preheat your oven to 350°F. Lightly spray a decorative loaf pan (or any preferred baking pan like a round cake pan or cupcake molds) with non-stick spray.
⏱️ 5 min•🌡️ 350
- 2
Prepare the lemon: Ensure the lemon is thoroughly washed and scrubbed. Cut the whole lemon into chunks, carefully removing all seeds.
⏱️ 5 min
- 3
Add the prepared lemon chunks and granulated sugar to a blender. Blend until the mixture is completely smooth, ensuring no lemon chunks remain.
⏱️ 2 min
- 4
To the blender, add the eggs, vegetable oil, raw pistachios, and rose water. Blend again for approximately 10 seconds, just until combined.
⏱️ 3 min
- 5
Add the self-rising flour to the blender. Pulse the blender only twice to avoid overmixing the flour. (If using all-purpose flour, add 1 1/2 teaspoons of baking powder with the flour).
⏱️ 1 min
- 6
Pour the batter into the prepared loaf pan, spreading it evenly.
⏱️ 2 min
- 7
Bake in the preheated oven for approximately 45 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350
- 8
While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, rose water, and lemon juice until smooth and free of lumps.
⏱️ 5 min
- 9
Allow the cake to cool completely in the pan on a wire rack before carefully removing it and placing it on a serving platter.
⏱️ 30 min
- 10
Pour the lemon rosewater glaze over the cooled cake, smoothing it out to allow it to drip down the sides. Garnish generously with crushed pistachios and dried rosebuds. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Love Cake
Ingredients
For the Cake
- 1 lemon, whole, organic, thoroughly washed and scrubbed, seeds removed, cut into chunks
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup vegetable oil
- 2/3 cup pistachios, raw, unsalted, unroasted
- 1 tablespoon rose water
- 1 1/2 cups self-rising flour
For the Lemon Rosewater Glaze
- 1 cup powdered sugar
- 1 tablespoon rose water
- 1 tablespoon lemon juice
For Garnish
- 1/4 cup pistachios, crushed
- 1 tablespoon dried rosebuds
Instructions
- 1
Preheat your oven to 350°F. Lightly spray a decorative loaf pan (or any preferred baking pan like a round cake pan or cupcake molds) with non-stick spray.
⏱️ 5 min•🌡️ 350 - 2
Prepare the lemon: Ensure the lemon is thoroughly washed and scrubbed. Cut the whole lemon into chunks, carefully removing all seeds.
⏱️ 5 min - 3
Add the prepared lemon chunks and granulated sugar to a blender. Blend until the mixture is completely smooth, ensuring no lemon chunks remain.
⏱️ 2 min - 4
To the blender, add the eggs, vegetable oil, raw pistachios, and rose water. Blend again for approximately 10 seconds, just until combined.
⏱️ 3 min - 5
Add the self-rising flour to the blender. Pulse the blender only twice to avoid overmixing the flour. (If using all-purpose flour, add 1 1/2 teaspoons of baking powder with the flour).
⏱️ 1 min - 6
Pour the batter into the prepared loaf pan, spreading it evenly.
⏱️ 2 min - 7
Bake in the preheated oven for approximately 45 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350 - 8
While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, rose water, and lemon juice until smooth and free of lumps.
⏱️ 5 min - 9
Allow the cake to cool completely in the pan on a wire rack before carefully removing it and placing it on a serving platter.
⏱️ 30 min - 10
Pour the lemon rosewater glaze over the cooled cake, smoothing it out to allow it to drip down the sides. Garnish generously with crushed pistachios and dried rosebuds. Slice and serve.
⏱️ 5 min