Description
A delightful Persian Love Cake that combines floral notes with rich flavors.
Ingredients
Scale
- 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 (halve if using table salt)
- 3 large eggs
- 145 g or 1 ¼ cup almond flour
- 195 g or 1 ½ cups sifted cake flour
- 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 and dried rose petals for topping
Instructions
- Preheat the oven to 325 F. Butter and flour two 8-inch round cake pans.
- In a bowl, combine sugar and lemon zest. Rub the zest into the sugar until it resembles wet sand.
- Add butter, oil, cardamom, rosewater, vanilla, and salt. Beat with a stand mixer until light and airy.
- Add eggs one at a time, mixing well between each addition.
- Add flours and baking powder. Mix on low, adding kefir/buttermilk until just combined.
- Divide batter between the cake pans and smooth the tops.
- Bake for about 25 minutes or until a cake tester comes out clean.
- Cool cakes in pans for 5 minutes, then transfer to a cooling rack.
- Trim any doming from the cooled cakes.
- For the glaze, whisk together powdered sugar, rosewater, salt, and lemon juice until thick but pourable.
- Set the first cake on a plate, spoon glaze on top, and smooth it out.
- Place the second cake on top, spread the rest of the glaze over it, and sprinkle with pistachios and rose petals.
Notes
- Ensure cakes are completely cool before adding glaze.
- Adjust lemon juice in glaze to achieve desired consistency.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Persian Love Cake, dessert, cake, baking