If you’re looking to wow your friends and family with something truly special, you have to try the Persian Love Cake with Cardamom, Lemon, and Rosewater Topping Recipe. This dreamy cake features two fluffy almond-scented layers infused with aromatic cardamom, fresh lemon zest, and delicate rosewater, culminating in a luscious lemon glaze topped with crunchy pistachios and fragrant dried rose petals. It’s the perfect balance of floral, citrusy, nutty, and sweet that somehow feels both exotic and comforting all at once. Trust me, once you make this cake, it will become a beloved staple in your baking repertoire.
Ingredients You’ll Need
This recipe calls for simple, yet incredibly thoughtful ingredients that come together to create a symphony of flavors and textures. Each component plays a key role, from the aromatic spices to the rich almond flour that gives the cake its moist crumb and unique depth.
- Fine granulated sugar: Zested with lemon to carry vibrant citrus notes throughout the cake.
- Lemon zest: Adds a refreshing tang and zestiness that brightens every bite.
- Unsalted butter (softened): Gives the cake a tender crumb and rich mouthfeel.
- Ground cardamom: The quintessential Persian spice, lending a warm and exotic aroma.
- Rosewater: Adds a delicate floral hint that elevates the cake’s fragrant character.
- Pure vanilla extract: Supports the other flavors with a subtle sweetness.
- Flavorless oil: Keeps the cake moist and tender.
- Fine sea salt: Enhances all the flavors and balances the sweetness.
- Large eggs: Provide structure and richness to the batter.
- Almond flour: The star ingredient for moistness and nutty depth—make sure to use fine almond flour, not meal.
- Cake flour (sifted): Ensures the cake stays light and fluffy.
- Baking powder: Gives the rise for perfectly airy layers.
- Kefir or buttermilk: Adds a slight tang and makes the crumb super tender.
- Powdered sugar: For the glaze’s smooth sweetness.
- Freshly squeezed lemon juice: Balances the glaze with pleasant tartness.
- Pistachios and dried rose petals: For that stunning finish that’s as beautiful as it is delicious.
How to Make Persian Love Cake with Cardamom, Lemon, and Rosewater Topping Recipe
Step 1: Prepare Your Pans and Infuse Sugar
Start by preheating your oven to 325 degrees Fahrenheit. Grease and flour two 8-inch round cake pans or simply use a baking spray to prevent sticking. Next, place your granulated sugar in the bowl of your stand mixer. Grate in the zest from two lemons directly onto the sugar and rub them together with your fingers until the texture resembles damp sand. This little technique helps the lemon flavor infuse deeply throughout the cake.
Step 2: Cream the Butter, Oil, and Spices
Add softened butter, oil, cardamom, rosewater, vanilla extract, and salt to the sugar-zest mixture. Using the paddle attachment, beat on low speed that gradually increases to medium. This method ensures your batter becomes light and airy, setting the stage for an exceptionally fluffy cake. Remember to scrape down the bowl occasionally to make sure everything is fully incorporated.
Step 3: Add the Eggs One at a Time
Turn your mixer on low and add the eggs one by one, waiting 20-30 seconds between each addition. This slow incorporation helps the batter remain stable and smooth, creating the perfect texture. Once all the eggs are in, scrape the bowl again and beat until the mixture is silky and uniform.
Step 4: Combine Dry Ingredients and Milk
Sift together almond flour, cake flour, and baking powder then add them to the wet mixture. Turn your mixer on low and slowly pour in the kefir or buttermilk while mixing. Blend until the batter is just combined – be careful not to overmix to preserve the cake’s delicate crumb.
Step 5: Bake to Golden Perfection
Divide the batter evenly between the two pans, smoothing the tops with a spatula. The batter won’t rise much beyond the rim, but evening out the surfaces helps the layers stack nicely. Bake in your preheated oven for about 25 minutes, or until a tester comes out clean. Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Prepare the Rosewater Lemon Glaze
In a bowl, whisk powdered sugar with rosewater, a small pinch of salt, and 3 tablespoons of fresh lemon juice. Adjust the lemon juice one tablespoon at a time until the glaze is thick but pourable. It should coat the back of a spoon without running off too quickly.
Step 7: Assemble and Decorate
Place one cake layer face up on your serving plate. Spread a generous layer of glaze over the top and sprinkle with some lemon zest if you like. Carefully invert the second cake layer, placing it face down over the glaze. Spread the remaining glaze over the top layer; it will naturally drip over the edges forming a beautiful finish. Finally, sprinkle chopped pistachios and dried rose petals over the glaze for a stunning, colorful crown.
How to Serve Persian Love Cake with Cardamom, Lemon, and Rosewater Topping Recipe
Garnishes
The beauty of this cake lies in its elegant toppings. Finely chopped pistachios add a satisfying crunch and subtle earthiness, while dried rose petals bring eye-catching color and a gentle floral note. For an extra lemony pop, freshly grated lemon zest sprinkled sparingly atop the glaze works wonders. These garnishes elevate every slice into a feast for both eyes and palate.
Side Dishes
This Persian Love Cake with Cardamom, Lemon, and Rosewater Topping Recipe pairs beautifully with light, fragrant accompaniments to enhance your experience. Serve alongside a cup of strong black tea or a mild green tea to balance the sweetness. For a celebratory touch, chilled sparkling rose or lemon-infused water are refreshing complements too.
Creative Ways to Present
Want to make a lasting impression? Consider layering this cake on a vintage cake stand surrounded by fresh rosebuds or lemon slices. For casual gatherings, serve individual slices on small plates decorated with edible flowers or a sprinkle of cardamom powder. You could also serve with a dollop of lightly whipped cream infused with a splash of rosewater for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, this cake keeps well covered at room temperature for up to 2 days. For longer freshness, store it in an airtight container or wrap it tightly with plastic wrap and refrigerate for up to 5 days. Make sure to bring to room temperature before serving to enjoy the soft, tender crumb.
Freezing
Persian Love Cake with Cardamom, Lemon, and Rosewater Topping Recipe freezes beautifully. Wrap individual layers or the assembled cake in multiple layers of plastic wrap and place in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge and let sit out to come to room temperature before glazing or serving.
Reheating
Since this cake is best enjoyed fresh, reheating is really just about bringing it to the ideal serving temperature. Remove from fridge and let sit for 30–60 minutes to soften. If you prefer it slightly warm, briefly microwave individual slices in 10-second intervals until just warmed through—avoid overheating to keep the glaze intact.
FAQs
Can I substitute almond flour with regular flour?
Almond flour provides moisture and a distinct nutty flavor essential to this cake’s texture and character. Substituting with regular flour may result in a drier, less flavorful cake. If you must, try a 50/50 mix but expect differences.
Is there a vegan version of Persian Love Cake with Cardamom, Lemon, and Rosewater Topping Recipe?
While this recipe uses eggs and dairy, a vegan adaptation could explore flax eggs and plant-based yogurt or milk alternatives. However, the texture and flavor might change. Experimentation is key for vegan baking success.
Where can I find rosewater and dried rose petals?
Rosewater and dried rose petals are often available in Middle Eastern or specialty grocery stores and some health food shops. You can also find them online. Make sure they’re meant for culinary use.
Can I make this cake gluten-free?
Swapping cake flour for gluten-free flour blends can work, but you may need added binders like xanthan gum. The almond flour helps with moisture, but expect slight texture changes. Always test bake for best results.
How long does the glaze set before serving?
The lemon-rosewater glaze sets quite quickly. Allow at least 15-20 minutes at room temperature after glazing the cake so it firms up slightly but remains soft and luscious.
Final Thoughts
I wholeheartedly encourage you to dive into making the Persian Love Cake with Cardamom, Lemon, and Rosewater Topping Recipe. It’s one of those truly special desserts that manages to feel luxurious yet homey, exotic yet approachable. The layers of flavor and texture come together in such an elegant way that your guests will be raving, and you’ll have found a go-to cake that brings a little slice of Persian magic right to your table. Happy baking!
Print
Persian Love Cake with Cardamom, Lemon, and Rosewater Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 8-inch double layer cake (serves approximately 10-12)
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Vegetarian
Description
Persian Love Cake is a delicate and fragrant almond cake infused with cardamom, lemon zest, and rosewater. This double-layered cake is topped with a zesty lemon glaze, finely chopped pistachios, and dried rose petals, offering a perfect balance of floral and citrus notes with a tender crumb. Ideal for special occasions or as an elegant afternoon treat.
Ingredients
Cake
- 300 g (1 ½ cups) fine granulated sugar
- Zest of 2 lemons
- 170 g (¾ cup) unsalted butter, softened
- 2 teaspoons ground cardamom
- 1 teaspoon rosewater
- 1 teaspoon pure vanilla extract
- 50 g (¼ cup) flavorless oil
- 1 teaspoon fine sea salt (halve if using table salt)
- 3 large eggs
- 145 g (1 ¼ cups) almond flour (not ground almonds or almond meal)
- 195 g (1 ½ cups) cake flour, sifted
- 2 teaspoons baking powder
- 120 g (½ cup) kefir or buttermilk
Glaze
- 260 g (2 cups) powdered sugar
- 3–5 tablespoons freshly squeezed lemon juice
- 1 teaspoon rosewater
- Pistachios, finely chopped, for topping
- Dried rose petals for topping
Instructions
- Preheat and Prepare Pans: Preheat the oven to 325°F (163°C). Butter and flour two 8-inch round cake pans or use a baking spray to prevent sticking.
- Infuse Sugar with Lemon Zest: Place the sugar in the bowl of a stand mixer. Zest two lemons over the sugar and rub the zest into the sugar with your fingers until the texture resembles wet sand and the sugar is fragrant.
- Combine Wet Ingredients: Add the softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and salt to the sugar mixture. Attach the paddle attachment and beat on low, gradually increasing to medium speed until the mixture is light and airy. Scrape down the sides as needed.
- Add Eggs Gradually: With the mixer running, add the eggs one at a time, allowing 20–30 seconds between each addition. Scrape down the bowl and continue beating until the batter is smooth and well combined.
- Incorporate Dry Ingredients and Kefir: Lower the mixer speed to low. Add the almond flour, sifted cake flour, and baking powder, mixing just to combine. Slowly pour in the kefir or buttermilk as the mixer runs, stopping as soon as the batter is smooth and uniform.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake in the preheated oven for about 25 minutes or until a cake tester inserted in the center comes out clean.
- Cool Cakes: Remove cakes from the oven and let them cool in their pans for 5 minutes before transferring them to a wire cooling rack. Allow cakes to cool completely before frosting.
- Trim Cake Tops: Once cooled, use a cake slicer or serrated knife to slice off any domed tops, creating a flat surface. Save the trimmed cake pieces for snacking.
- Prepare the Glaze: In a bowl, whisk together powdered sugar, rosewater, a pinch of salt, and 3 tablespoons of freshly squeezed lemon juice. Add more lemon juice a tablespoon at a time if the glaze is too thick. The glaze should be thick but pourable.
- Assemble the Cake: Place one cake layer face up on a serving plate. Spoon some glaze over the top and spread evenly. Optionally, sprinkle lemon zest over the glaze. Place the second cake layer face down on top of the first and spread the remaining glaze over the top, allowing it to drip down the sides naturally.
- Garnish: Sprinkle the top with finely chopped pistachios and dried rose petals for an elegant finish.
Notes
- If you do not have kefir or buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5-10 minutes.
- Ensure almond flour is finely ground for the best texture; coarse almond meal will produce a denser cake.
- Rosewater can vary in strength; adjust to taste but do not overuse as it can become overpowering.
- The glaze thickness is important; too thin and it will run off, too thick and it will be hard to spread.
- Store the cake covered in the refrigerator for up to 3 days for best freshness.
