Description
Persian Love Cake is a delicate and fragrant almond cake infused with cardamom, lemon zest, rosewater, and vanilla. This light and airy cake is topped with a tangy lemon glaze and garnished with crunchy pistachios and dried rose petals, making it perfect for special occasions or an elegant dessert.
Ingredients
Scale
Cake Batter
- 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
Lemon Glaze
- 260 g or 2 cups powdered sugar
- 3-5 tablespoons freshly squeezed lemon juice
- 1 teaspoon rosewater
Toppings
- Pistachios, chopped
- Dried rose petals
Instructions
- Preheat and prepare pans: Preheat the oven to 325 F. Butter and flour two 8 inch round cake pans or alternatively use baking spray to grease them.
- Infuse sugar with lemon zest: Place the sugar in the bowl of a stand mixer. Zest the lemons directly over the sugar and rub the zest into the sugar with your fingers until the texture resembles wet sand.
- Mix wet ingredients: Add the softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and fine sea salt to the bowl. Attach the paddle and beat starting on low speed, gradually increasing to medium. Scrape down the sides as needed and continue beating until the mixture is light and airy.
- Add eggs gradually: With the mixer running, add the eggs one at a time, waiting about 20-30 seconds between each addition to fully incorporate. Scrape the bowl and beat again until the batter is smooth.
- Incorporate dry ingredients and kefir: On low speed, add the almond flour, cake flour, and baking powder. While mixing, slowly pour in the kefir or buttermilk. Mix just until combined to avoid overmixing.
- Divide batter and bake: Evenly divide the batter between the prepared pans and smooth the tops to ensure even baking. Bake in the oven until a cake tester inserted into the center comes out clean, about 25 minutes.
- Cool cakes: Let the cakes cool in their pans for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare lemon glaze: Whisk together the powdered sugar, freshly squeezed lemon juice (start with 3 tablespoons and add up to 5 for desired consistency), and rosewater until smooth and pourable.
- Assemble the cake: Once the cakes are completely cool, level any domed tops with a cake slicer or sharp bread knife. Place one layer on a serving plate, drizzle with lemon glaze, then place the second cake layer on top. Drizzle more glaze over the top and garnish with chopped pistachios and dried rose petals.
Notes
- Use almond flour specifically (not almond meal) for a lighter texture.
- If you prefer a less floral flavor, reduce the rosewater slightly.
- The lemon glaze consistency can be adjusted by adding more or less lemon juice.
- Store leftover cake covered in the refrigerator for up to 3 days.
- The cake can be made a day ahead; apply glaze and toppings just before serving to keep them fresh.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 370 kcal
- Sugar: 33 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
