Ingredients
Cake:
- 1 cup fine granulated sugar
- ½ cup unsalted butter (at room temp or softened)
- 2 large eggs
- ½ cup milk (at room temp or slightly warmed)
- 1 Tablespoon lemon zest
- 1 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 1 teaspoon rosewater
- 1 cup almond flour
- 1 cup all-purpose flour (sifted)
- 2 teaspoons baking powder
- ½ teaspoon salt
Glaze and Topping:
- 1 ½ cups powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon freshly squeezed lemon juice
- 1 teaspoon rosewater (optional)
- Crushed pistachios and dried rose petals (for topping)
Instructions
- Prepare and Preheat: Preheat your oven to 350ºF (175ºC). Butter and flour an 8-inch round cake pan to prevent sticking, then set it aside for the batter.
- Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Milk: Beat in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition to fully incorporate. Then add the milk and mix well.
- Incorporate Flavors: Add the lemon zest, ground cardamom, pure vanilla extract, and rosewater to the mixture. Continue beating on medium speed for another 2-3 minutes until the batter becomes very light and fluffy.
- Add Dry Ingredients: Turn the mixer to low speed and slowly add the almond flour, sifted all-purpose flour, baking powder, and salt. Mix until the batter is fully incorporated and fluffy.
- Bake the Cake: Transfer the batter to the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 25 minutes, or until the top is slightly golden and a cake tester inserted in the center comes out clean. Remove from the oven and allow it to cool in the pan for about 10 minutes.
- Cool the Cake: Carefully transfer the cake from the pan to a cooling rack and let it cool completely before glazing.
- Make the Glaze: In a medium bowl, whisk together powdered sugar, freshly squeezed lemon juice, milk, and rosewater (if using) until the glaze is smooth and pourable.
- Glaze and Garnish: Place the cooled cake upside down on a cake stand or serving plate. Pour the glaze evenly over the top, allowing it to drip down the sides. Finally, sprinkle crushed pistachios and dried rose petals on top for a beautiful and flavorful garnish.
Notes
- Ensure the butter and milk are at room temperature to help create a smooth batter.
- Sifting the all-purpose flour helps to keep the cake light and airy.
- The glaze can be adjusted in thickness by adding more powdered sugar or milk.
- The rosewater is optional but adds a traditional floral note authentic to Persian desserts.
- This cake is best enjoyed within 2 days for optimal freshness but can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Vegetarian
