Swedish Spicy Lemon Cardamom Cake
photo by twissis
- Ready In:
- 50mins
- Ingredients:
- 17
- Yields:
-
12 peices of cake
ingredients
- 1 1⁄2 cups flour, all purpose
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 -2 teaspoon cardamom, best if freshly ground
- 1⁄4 teaspoon nutmeg, best if freshly ground
- 1⁄2 teaspoon cinnamon, best if freshly ground
- 6 tablespoons butter, unsalted, room temperature
- 1 cup sugar, white
- 2 eggs, large
- 1 lemon, grated zest
- 2 tablespoons lemon juice
- 1⁄2 cup buttermilk
- glaze
- 1 cup icing sugar
- 2 tablespoons milk
- 1 lemon, juiced
- 1 tablespoon lemon zest
directions
- Preheat your oven to 350°F.
- Coat a 9 x 5 loaf pan, with nonstick cooking spray.
- Sift flour, baking powder, salt, cardamom, nutmeg and cinnamon into a bowl and set aside until needed.
- In a large bowl, beat the butter and sugar using an electric mixer on medium speed until it becomes light and fluffy, (3 - 4 min).
- Lower mixer speed to low and add the eggs one at a time and blend for 1 minute each. Now add the grated zest, lemon juice and buttermilk, mixing well.
- Lastly, you will add the flour mixture and blend until just combined. ( do not overmix).
- Spoon the batter into the pan and smooth out the surface and bake in the center of the oven for 30 - 40 minutes (until a toothpick comes out almost clean, with a few moist crumbs attached).
- Cool the cake in its pan on a wire rack for 10 minutes while you make the glaze.
- For the glaze stir together all the ingredients until well blended. ( Make the glaze to your preference).
- Remove cake from pan and spread the glaze on top and enjoy.
- Make the glaze to your preference, either thick or thin.
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Reviews
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I was excited to try this, since the cardamom made is sound so intriguing, and I was not disappointed! The flavor was wonderful and different from any other lemon cake I have had. I made this exactly as posted (but did not use freshly ground spices), adding 1-1/2 t. of cardamom. I baked this in a glass 9x5-inch loaf pan for 50 minutes (maybe it takes longer in glass); however, a tad stuck to the bottom of the pan even though I had sprayed it well with cooking spray. The batter appeared very wet, but the cake came out extremely moist and not too sweet. I made the glaze with the measurements instructed and it produced a thin glaze that added the perfect sweetness (most of it ran off onto the bottom of the plate). I will definitely be making this wonderful cake again. Thanks for sharing. Made for May 2012 Aussie/NZ Swap.
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An outstanding cake, this! Easy to prepare & we really liked the spice combo! The only change I made was in the lemon ~ I zested a large one for the batter & then used the juice, along with a nicely rounded measure of zest in the glaze! Certainly a recipe I'll be making again! Thanks for sharing it! [Made & reviewed in Newest Zaar recipe tag]
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.