Lemon Cardamom Cake

Name: Lemon Cardamom Cake
Prep time: 25 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Dessert
Ingredients: 300 g Plain Flour; 280 g Butter; 250 g Caster Sugar; 80 ml Lemon Juice; 5 Eggs; 1 Tbsp Pistachios; 1 tsp Vanilla Extract; 1 tsp Baking Powder; 1 tsp Cardamom Powder; 1/4 tsp Salt; 200 g Icing Sugar; 1/3 cup Lemon Juice

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Level

easy

Cooking

45 min

Preparation

25 min

Ingredients

Servings

Plain Flour	300 g
Butter	280 g
Caster Sugar	250 g
Lemon Juice	80 ml
Eggs	5
Pistachios chopped	1 tbsp
Vanilla Extract	1 tsp
Baking Powder	1 tsp
Cardamom Powder	1 tsp
Salt	¹⁄₄ tsp
Glaze
Icing Sugar	200 g
Lemon Juice	¹⁄₃ cup

How to cook

Prepare the oven

Heat the oven to 170°C.
Grease the Bundt pan well with melted butter.

Prepare the cake batter

Whip butter and caster sugar until light and fluffy for about 2 minutes.
Combine the dry ingredients - flour, baking powder, cardamom powder and salt in a bowl, then set aside.
Prepare the wet ingredients - vanilla extract and eggs.
Alternate adding in the dry and wet ingredients little by little into the butter mix until a very smooth and creamy-looking batter forms - whip in a little of the dry ingredients, followed by the wet ingredients (one egg at a time).

Start baking

Fill the Bundt pan with the cake batter.
Bake until a toothpick inserted into the centre of the cake comes out completely clean (about 45-60 minutes).
Remove the cake gently from the pan once it's cool enough to handle, then let it cool down further.

Assemble and serve

Whisk the icing sugar and lemon juice together - keep adding lemon juice until you have a slow-moving icing.
Drizzle the icing on the cooled cake, decorate with lemon and sprinkle the chopped pistachios.