Cardamom cake is a traditional Swedish cardamom cake. This simple cardamom dessert has a buttery soft crumb and with a crunchy almond topping. Its the perfect cake for afternoon fika.
Preheat the oven to 350 F (180 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake panwith parchment paper. Lightly grease the parchment on the bottom of the cake.
Beat the sugar and lemon zest together until they are the consistency of wet sand. Beat butter and lemon sugar together until light and fluffy. On low, beat in the eggs and vanilla extract until smooth and well combined.
Alternating dry ingredients and buttermilk, mix the dry ingredients and buttermilk into the wet ingredients (dry, buttermilk, dry, buttermilk, dry). Repeat until all the ingredients are just combined.
Evenly spread the cardamom cake batter into the prepared pan. Bake the cardamom spiced cake for 35-42 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Cool the pan in the pan for 5 - 10 minutes. Gently release the side of the springform pan and carefully invert the cake onto a serving plate or onto a cooling rack so the almond “bottom” is now on top. Top with powdered sugar, slice and enjoy!