Cardamom lends a flowery note to this spiced lemon cake, made with the zest and juice of two lemons. Once cooled, drizzle with a sugary lemon icing.

Martha Stewart Living, October 2010

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Recipe Summary

prep:
15 mins
total:
1 hr
Yield:
Makes one 8-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt.

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  • Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan.

  • Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn out onto a wire rack. Let cool, top side up. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.

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Reviews (9)

28 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/09/2016
I put poppy seeds in it. It was great!
Rating: 4 stars
04/06/2015
I made this last night---it's delicious! Lovely lemon flavor. I cut down on the sugar, used just over 1/2 cup. Very easy, no problems baking it or getting it out of the pan. I made the glaze but next time I'll go without it; the cake is good enough to serve on its own, maybe with some berries.
Rating: Unrated
04/04/2014
Very nice cake. I had no problems with it falling or breaking. I've made it twice for various meetings and it always gets great reviews. As the other reviewers have stated the cardamom and lemon go so well together.
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Rating: Unrated
12/31/2012
This cake reminded me of eating Finnish Pulla bread. It has a bright fresh taste of the lemon and finishes with the notes of the cardamon. I find the taste elegant for being an easy butter cake to make. I always line my pans with parchment paper and then grease and flour. I have not experienced any problems with the cake falling or breaking when un-molding.
Rating: 5 stars
07/08/2011
This is a delicious cake. Very lemony and moist. The first two times I made this the center fell. I blamed the first on a bad oven but even when I got a new oven it happened. The third time I lowered the oven temp to 350 and baked it for 35 minutes which did the trick.
Rating: Unrated
11/15/2010
The cake is very refined with a tender crumb. Let it cool a bit before knocking it out of the pan. I gave it about 3-4 more minutes cooking time. The glaze recipe was over generous, next time I'll make half as much.
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Rating: Unrated
11/12/2010
It is a very dry batter and does not pour so you do have to spread the batter around. I used a 9" inch pan as opposed to an 8" pan because that is what I had. It baked nicely, came out of the pan easily but when the cake comes out it seems quit hard and dry, don't be decieved it is a very fragile cake and can break easily so be careful. Glaze the cake slowly but don't make long breaks you just want the cake to soak up the glaze. Wonderful fresh taste, greatfor hostess gifts or for dessert.
Rating: Unrated
10/25/2010
I just baked this cake. After 30 minutes, it tested done, and when I turned it out onto a rack, it broke into three pieces and was gummy in the center. Is the baking time correct? (I checked my oven's temperature and it is heating correctly.)
Rating: Unrated
09/29/2010
Love this cake! Very moist and flavorful. The combination of cardamom and lemon is really delicious! The cardamom lends a warm note to the cake and the lemon icing really gives it a kick! I would make this again. A very tasty dessert and also great with a cup of coffee in the morning!
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