Why You’ll Love This Recipe

This cake is a sensory treat, combining the warmth of cardamom, the floral notes of rosewater, and a refreshing citrus zing. It’s simple yet luxurious, offering a tender, moist texture and a visually stunning glaze that makes any occasion feel extra special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• Flour
• Sugar
• Baking powder
• Ground cardamom
• Citrus zest (lemon or orange)
• Eggs
• Greek yogurt or buttermilk
• Rosewater
• Butter or oil

For the Glaze:

• Powdered sugar
• Rosewater
• Lemon juice

Directions

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan.
2. Whisk together flour, baking powder, cardamom, and citrus zest.
3. In another bowl, whisk sugar and eggs until light, then add yogurt, rosewater, and melted butter. Mix well.
4. Gradually combine the dry and wet ingredients until smooth.
5. Pour batter into the pan and bake for 30-35 minutes, until golden and firm.
6. Prepare the glaze with powdered sugar, rosewater, and lemon juice.
7. Drizzle the glaze over the cooled cake and serve.

Servings and Timing

• Servings: 8
• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes

Variations

• Rosewater Substitution: Use orange blossom water or vanilla extract if you prefer.
• Gluten-Free: Substitute flour with a gluten-free blend.
• Adding Nuts: Consider adding chopped pistachios for added texture.

Storage/Reheating

Store the cake in an airtight container for 3-4 days at room temperature. It can also be refrigerated or frozen for longer storage.

FAQs

1. Can I use almond flour for this recipe?

Yes, but expect a slightly different texture. You may need to adjust the liquid ingredients.

2. Can I make this cake without rosewater?

Yes, substitute with vanilla extract or orange blossom water.

3. How long does this cake stay fresh?

It stays fresh for about 3-4 days if stored at room temperature.

4. Can I freeze this cake?

Yes, wrap tightly and freeze for up to 2 months. Let it thaw before glazing.

5. What’s the best way to store leftovers?

Store in an airtight container at room temperature for up to 3 days.

6. Can I make this cake dairy-free?

Yes, substitute with dairy-free butter and yogurt.

7. Can I add other spices?

Yes, cinnamon or nutmeg can complement the cardamom flavor.

8. Can I use buttermilk instead of yogurt?

Yes, but yogurt offers a creamier texture.

9. How do I know the cake is done?

Insert a toothpick in the center. If it comes out clean, the cake is ready.

10. Can I use lemon juice instead of zest?

Yes, lemon juice can replace zest for a stronger citrus flavor.

Conclusion

Persian Love Cake is a perfect blend of fragrant spices, delicate textures, and a visually beautiful presentation. Whether for a special occasion or a simple indulgence, this cake offers a memorable experience and a lovely touch of elegance.

Persian Love Cake

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Persian Love Cake is a luxurious dessert infused with the exotic flavors of cardamom, rosewater, and citrus zest. This moist, fragrant cake is topped with a delicate rosewater glaze, making it perfect for romantic occasions like Valentine’s Day or anniversaries. It combines sweetness, warmth, and floral notes for a truly enchanting experience.

• Author: Laura
• Prep Time: 15min
• Cook Time: 35min
• Total Time: 50min
• Yield: 8servings
• Category: Dessert
• Method: Baking
• Cuisine: persian
• Diet: Vegetarian

Ingredients

For the Cake:

• 1 1/2 cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp ground cardamom
• 1 tbsp citrus zest (lemon or orange)
• 2 eggs
• 1/2 cup Greek yogurt or buttermilk
• 1 tbsp rosewater
• 1/2 cup butter or oil, melted

For the Glaze:

• 1 cup powdered sugar
• 1 tsp rosewater
• 2 tsp lemon juice

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Instructions

• Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it or lining it with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, ground cardamom, and citrus zest.
• In another bowl, whisk together the sugar and eggs until light and fluffy. Add the yogurt (or buttermilk), rosewater, and melted butter. Mix until smooth.
• Gradually combine the dry ingredients with the wet ingredients and stir until fully incorporated.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 30-35 minutes, or until the cake is golden and firm. A toothpick inserted into the center should come out clean.
• While the cake is baking, prepare the glaze by whisking together powdered sugar, rosewater, and lemon juice in a small bowl.
• Once the cake is done, allow it to cool completely before drizzling the glaze over the top.
• Slice and serve!

Notes

• Rosewater Substitution: If you don’t have rosewater, orange blossom water or vanilla extract can be used.
• Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free.
• Add Nuts: For texture, consider adding chopped pistachios or almonds to the batter