Name: Persian Love Cake with Lemon and Rosewater Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Persian
Ingredients: 300 g or 1 ½ cup fine granulated sugar; Zest of 2 lemons; 170 g or ¾ cup unsalted butter, softened; 2 teaspoons ground cardamom; 1 teaspoon rosewater; 1 teaspoon pure vanilla extract; 50 g or ¼ cup flavorless oil; 1 teaspoon fine sea salt; 3 large eggs; 145 g or 1 ¼ cup almond flour (not ground almonds, not almond meal); 195 g or 1 ½ cups cake flour, sifted; 2 teaspoons baking powder; 120 g or ½ cup kefir or buttermilk; 260 g or 2 cups powdered sugar; 3-5 tablespoons freshly squeezed lemon juice; 1 teaspoon rosewater; Pistachios, chopped; Dried rose petals

If you’ve ever wondered what a cake inspired by poetry and romance tastes like, let me introduce you to the enchanting Persian Love Cake with Lemon and Rosewater Recipe. It’s a delightful almond cake bursting with fragrant cardamom, fresh lemon zest, and a dreamy rosewater touch that will make your kitchen smell magical.

A small cake with smooth white icing covers the whole cake forming one layer, sitting on a white scalloped cake stand. Around the top edge of the cake is a circle of crushed green pistachios and small pink dried rosebuds, with some petals scattered around the cake and on the cake stand. The background is a white marbled texture, and there are blurred pink flowers in the foreground. A small bowl with extra dried rosebuds is visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Persian Love Cake with Lemon and Rosewater Recipe
Top Tip
How to Serve Persian Love Cake with Lemon and Rosewater Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Persian Love Cake with Lemon and Rosewater Recipe

Why You'll Love This Recipe

I can’t get enough of this cake — it’s light, airy, and a little like a love letter on a plate. Baking it feels like a mini celebration, especially when those aromas start filling the kitchen!

Delicate yet flavorful: The almond flour keeps the crumb tender while cardamom and rosewater create an irresistible floral aroma.
Perfect balance of tang and sweetness: Lemon zest in the batter combined with a tangy lemon glaze adds brightness without overpowering.
Elegant presentation: Topped with crunchy pistachios and dried rose petals, it’s a stunning centerpiece for any occasion.
Simple to make: With straightforward ingredients and clear steps, it’s a recipe you’ll want to bake again and again.

Ingredients & Why They Work

Before you start, a little heads-up about the ingredients: using almond flour—not almond meal or ground almonds—is key for that light texture. And don’t skip on the fresh lemon zest; it really wakes up the sugar for a vibrant base.

Flat lay of a small mound of fine white granulated sugar with two fresh lemons beside it, a few thin strips of bright yellow lemon zest scattered nearby, a cube of soft unsalted butter with smooth edges, a small white bowl filled with pale golden flavorless oil, a small white bowl containing fine ground cardamom powder, a small white bowl with delicate pink rosewater liquid, a small white bowl holding pure vanilla extract, three whole clean large brown eggs, a small white bowl of fine sea salt crystals, a small white bowl of almond flour with a soft, pale beige texture, a small white bowl of sifted cake flour, a small white bowl with powdery white baking powder, a small white bowl of creamy kefir or buttermilk, a small white bowl filled with powdered sugar, a few fresh green pistachios still in shells, and a small cluster of dried red rose petals — all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fine granulated sugar: Infuses with lemon zest to carry bright citrus flavors throughout the cake.
Lemon zest: Freshly grated for an aromatic punch essential to that lemony zing.
Unsalted butter, softened: Adds richness and tenderness to the crumb.
Ground cardamom: Gives a warm, fragrant, slightly spicy depth characteristic of Persian desserts.
Rosewater: Brings that delicate floral note that sets this cake apart.
Pure vanilla extract: Balances and enhances the other flavors beautifully.
Flavorless oil: Keeps the cake moist without adding any competing flavors.
Fine sea salt: Just the right amount to elevate all the sweet and floral elements.
Large eggs: Bind everything together and provide structure.
Almond flour: For tender, lightly nutty texture that’s softer than ground almonds.
Cake flour: Keeps the cake light and airy, preventing a dense crumb.
Baking powder: Ensures the cake rises just right.
Kefir or buttermilk: Adds moisture and a subtle tang which balances the sweetness.
Powdered sugar: Used in the lemon glaze for smooth sweetness.
Freshly squeezed lemon juice: Creates the tangy glaze that contrasts with the sweet cake.
Pistachios: Chopped for a satisfying crunch and beautiful green contrast.
Dried rose petals: For an elegant and romantic finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of baking the Persian Love Cake with Lemon and Rosewater Recipe is how easily you can tweak it to suit your mood or occasion. Whether you’re craving an extra nutty crunch or looking for a dairy-free twist, this cake welcomes your personal touch.

Nut-Free Variation: If pistachios aren't your thing or you have a nut allergy, swap the pistachios on top for toasted sunflower seeds or toasted coconut flakes. They add a lovely crunch without losing the cake’s lovely texture.
More Floral Notes: For those who love rosewater’s delicate aroma, try increasing it to 1 ½ teaspoons in the batter, or add a few extra drops to your lemon glaze for a more fragrant finish. Just be cautious—too much can overpower the other flavors.
Dairy-Free Swap: Replace the kefir or buttermilk with an equal amount of plain coconut yogurt or almond milk mixed with a teaspoon of lemon juice. This keeps the tender crumb and slight tang that make this cake so special.
Seasonal Spice Twist: Try adding a pinch of ground cinnamon or nutmeg alongside cardamom during mixing for a cozy autumn-inspired version that pairs wonderfully with the lemon and rosewater.

Step-by-Step: How I Make Persian Love Cake with Lemon and Rosewater Recipe

A close-up of two square cake slices on a white plate, each slice has three layers: a bottom layer of light brown cake, a middle layer of creamy white frosting, and a top layer of smooth white icing. The icing is decorated with small crushed green pistachios and scattered dried pink and purple rose petals, with a few whole dried rosebuds placed on top. The background shows a white marbled texture with bits of pistachio and rose petals spread around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pans

Start by warming your oven to a precise 325 F. This lower temperature helps the cake bake evenly and develop a tender crumb. Grease two 8-inch round cake pans with butter and flour, or use a baking spray if you prefer. Lightly flour the pans to prevent sticking and ensure your cakes pop out effortlessly after baking.

Step 2: Infuse the Sugar with Bright Lemon Zest

Place the granulated sugar in your stand mixer’s bowl. Zest two lemons directly over the sugar—doing this keeps all those citrus oils close at hand. Now rub the zest into the sugar with your fingers until the texture resembles wet sand. This simple step releases intense lemon fragrance throughout the cake.

Step 3: Cream Butter, Oil, and Spices

Add your softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and sea salt to the lemon-zested sugar. Attach the paddle and start beating on low speed, gradually increasing to medium as the ingredients combine. Scrape the bowl down as needed to mix everything uniformly. Beat until the mixture becomes light and airy—this creates the perfect base for your tender cake.

Step 4: Slowly Incorporate the Eggs

With the mixer running, add your three large eggs one at a time. Pause 20-30 seconds between additions so each egg fully incorporates before adding the next. This gradual addition keeps the batter smooth and fluffy. Scrape down the bowl once more and beat until there are no visible streaks.

Step 5: Gently Add Flours, Baking Powder, and Kefir

Switch the mixer to low speed and carefully add the almond flour, sifted cake flour, and baking powder. While mixing, slowly pour in the kefir or buttermilk. Be mindful not to overmix—stop as soon as everything is just combined. This keeps the cake light and prevents it from becoming dense.

Step 6: Bake to Perfection

Divide the batter evenly between your prepared pans, then smooth the tops with a spatula. The batter won’t dome much, but smoothing ensures even baking and a neat cake shape. Bake in your preheated oven for about 25 minutes, or until a cake tester inserted in the center comes out clean.

Step 7: Cool and Prepare for Glazing

Once baked, let the cakes rest in their pans for 5 minutes to firm up gently and make them easier to handle. Transfer them to a wire rack to cool completely. When cool, trim any domed tops with a cake slicer or sharp bread knife for an even stack—and don’t throw those little cake “hats” away; they make a delicious snack!

Step 8: Whisk Together the Refreshing Lemon Glaze

In a bowl, combine powdered sugar with three tablespoons of freshly squeezed lemon juice and a teaspoon of rosewater. Whisk until smooth and pourable, adding up to two more tablespoons of lemon juice if needed to reach your preferred consistency. This glaze brings a perfect tangy brightness that complements the floral and nutty cake flavors.

Step 9: Assemble, Glaze, and Garnish

Place one cake layer on your serving plate and drizzle with a generous amount of lemon glaze. Add the second layer on top and repeat with more glaze. Finally, scatter crushed pistachios and dried rose petals atop for a stunning and textural finish that will wow your guests.

Top Tip

These tips will help you master the Persian Love Cake with Lemon and Rosewater Recipe, ensuring your cake turns out beautifully fragrant, moist, and elegant every time.

Perfect Lemon Zest Infusion: Rubbing the lemon zest directly into the sugar really unlocks its oils and brightens the flavor of the cake like nothing else. Don’t skip this step!
Use Almond Flour, Not Meal: I learned that almond flour creates a lighter, airier texture compared to almond meal or ground almonds, which can make the cake a bit dense or crumbly.
Gentle Mixing: When you add the dry ingredients and kefir, mix just until combined. Overmixing can deflate the batter and make the cake tough — patience pays off here.
Fresh Glaze Application: Apply the lemon glaze and toppings only once the cakes are completely cool. This prevents the glaze from melting and keeps those beautiful pistachios and rose petals crisp and fresh.

How to Serve Persian Love Cake with Lemon and Rosewater Recipe

The image shows a large silver mixing bowl filled with thick, light brown batter that has a slightly grainy texture, with visible small specks throughout. The batter is swirled in the bowl, with smooth folds and a creamy yet dense appearance. Slight residue of batter and flour is streaked along the sides of the bowl. In the background, there is a red cloth with white decorative patterns resting on a white marbled surface with some blurred flowers seen at the bottom. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Enhance the presentation and flavor by garnishing with chopped pistachios and dried rose petals, lending a lovely crunch and floral touch. You can also add a light sprinkle of lemon zest on top for an extra burst of citrus aroma. A few fresh mint leaves make for a pretty, refreshing contrast as well.

Side Dishes

This delicate cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the tangy lemon glaze. For a traditional touch, serve alongside a cup of Persian tea infused with cardamom or rosewater — it beautifully echoes the cake’s flavors and makes for a truly elegant dessert experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover Persian Love Cake covered in the refrigerator. It will stay moist and fresh for up to 3 days. Make sure to cover the cake tightly with plastic wrap or keep it in an airtight container to prevent it from drying out or absorbing fridge odors.

Freezing

You can freeze the cake layers before glazing. Wrap each cooled layer tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. When ready to enjoy, thaw the layers overnight in the refrigerator and apply the glaze and toppings fresh for best texture and flavor.

Reheating

This cake is best enjoyed fresh or at room temperature, so reheating is generally not necessary. If you prefer it slightly warmed, leave the slice out at room temp for about 20 minutes or gently warm a slice in the microwave for 10-15 seconds — but avoid overheating, as it may dry out the cake.

Frequently Asked Questions:

Can I substitute rosewater with another flavor?

Yes, but rosewater is a signature flavor of this cake. If you want a milder floral note, try using orange blossom water or reduce the amount of rosewater to suit your taste.

What’s the difference between almond flour and almond meal?

Almond flour is made from blanched almonds ground finely and has a lighter texture, while almond meal often contains skins and has a coarser grind. Almond flour helps make this cake more delicate and airy.

Can I use regular milk instead of kefir or buttermilk?

Kefir or buttermilk adds acidity that reacts with baking powder for better rise and tenderness. If you don't have them, you can use milk with a tablespoon of lemon juice or vinegar as a substitute.

How do I avoid the cake doming too much in the oven?

This cake typically doesn’t dome much, but leveling the batter evenly in the pans before baking and slicing off any slight dome after cooling helps maintain an elegant, flat surface perfect for layering and glazing.

Final Thoughts

Baking the Persian Love Cake with Lemon and Rosewater Recipe is such a rewarding experience. Its fragrant blend of cardamom, lemon, rosewater, and almond creates a cake that’s both delicate and deeply memorable — perfect for celebrations or an elegant treat any day. With a little care and attention to the tips above, you’ll have a stunning centerpiece that invites smiles and compliments. Happy baking, and enjoy every lovely bite!