Swedish Spicy Lemon Cardamom Cake Recipes

SWEDISH SPICY LEMON CARDAMOM CAKE

Swedish Spicy Lemon Cardamom Cake image

This is posted for my sister Jac, she loves cardamom. We were playing around in the kitchen one afternoon and came up with this lovely cake, which has great texture and lots of flavor.

Provided by Baby Kato

Categories Dessert

Time 50m

Yield 12 peices of cake

Number Of Ingredients 17

Ingredients

1 1/2 cups flour, all purpose
1 teaspoon baking powder
1/4 teaspoon salt
1 -2 teaspoon cardamom, best if freshly ground
1/4 teaspoon nutmeg, best if freshly ground
1/2 teaspoon cinnamon, best if freshly ground
6 tablespoons butter, unsalted, room temperature
1 cup sugar, white
2 eggs, large
1 lemon, grated zest
2 tablespoons lemon juice
1/2 cup buttermilk
glaze
1 cup icing sugar
2 tablespoons milk
1 lemon, juiced
1 tablespoon lemon zest

Steps:

Preheat your oven to 350°F.
Coat a 9 x 5 loaf pan, with nonstick cooking spray.
Sift flour, baking powder, salt, cardamom, nutmeg and cinnamon into a bowl and set aside until needed.
In a large bowl, beat the butter and sugar using an electric mixer on medium speed until it becomes light and fluffy, (3 - 4 min).
Lower mixer speed to low and add the eggs one at a time and blend for 1 minute each. Now add the grated zest, lemon juice and buttermilk, mixing well.
Lastly, you will add the flour mixture and blend until just combined. ( do not overmix).
Spoon the batter into the pan and smooth out the surface and bake in the center of the oven for 30 - 40 minutes (until a toothpick comes out almost clean, with a few moist crumbs attached).
Cool the cake in its pan on a wire rack for 10 minutes while you make the glaze.
For the glaze stir together all the ingredients until well blended. ( Make the glaze to your preference).
Remove cake from pan and spread the glaze on top and enjoy.
Make the glaze to your preference, either thick or thin.

Nutrition Facts : Calories 233.7, Fat 7, SaturatedFat 4.1, Cholesterol 47, Sodium 154.2, Carbohydrate 40.7, Fiber 0.9, Sugar 27.3, Protein 3.3

SPICED LEMON CAKE

Spiced Lemon Cake image

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.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h

Yield Makes one 8-inch cake

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons)
3/4 teaspoon ground cardamom
2 large eggs
1/2 cup sour cream
1 1/2 cups confectioners' sugar

Steps:

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