Go Back
–+ servings

Cardamom Cake Recipe

Megan
Cardamom cake is a traditional Swedish cardamom cake. This simple cardamom dessert has a buttery soft crumb and with a crunchy almond topping. Make this wonderfully easy cardamom cake recipe to pair with coffee or tea for your afternoon fika.
5 from 1 vote
print it pin it
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, Swedish
Servings 8 servings

Equipment

Ingredients
  

  • ¾ cup (90 g) sliced almonds
  • 2 - 3 tablespoons granulated sugar
  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 - 3 teaspoons ground cardamom
  • 1 cup (200 g) granulated sugar
  • 1 lemon, zested
  • ½ cup (113 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup (240 ml) buttermilk or keifr yogurt
  • 2 - 4 tablespoons powdered sugar for topping, optional

Instructions
 

  • Preheat the oven to 350 F (180 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. Lightly grease the parchment on the bottom of the cake. 
  • Scatter 3 tablespoons (38 g) granulated sugar, followed by about ¾ cup (90 g) of sliced almonds across the bottom of the lined pan. Set aside for now. 
    ¾ cup (90 g) sliced almonds, 2 - 3 tablespoons granulated sugar
  • In a large bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt together until well combined. 
    2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 2 - 3 teaspoons ground cardamom
  • In a large mixing bowl fitted with paddle attachment, 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. This takes about 2-3 minutes on medium speed. On low, beat in the eggs and vanilla extract until smooth and well combined.
    1 cup (200 g) granulated sugar, 1 lemon, zested, ½ cup (113 g) unsalted butter, room temperature, 2 large eggs, room temperature, 1½ teaspoons vanilla extract
  • 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.
    1 cup (240 ml) buttermilk or keifr yogurt
  • 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. Gently pull back the parchment paper if needed.
    Top with powdered sugar, slice and enjoy!
    2 - 4 tablespoons powdered sugar for topping, optional

Notes

Store: Place the the cake in an airtight container for up to 3 days. Then the cake should be transferred to the fridge for up to another 1 - 2 days.
Serve: This from scratch Cardamom (Kardemummakaka) cake is best served with fresh fruit such as raspberries, a creamy custard, freshly whipped cream, strawberry glaze or even ice cream.
See Variations section of the blog post to make this as a Cardamom bundt cake. 
Keyword Cardamom Cake, Cardamom Cake Recipe, Cardamom Dessert
did you make this recipe?tag @olivesnthyme on Instagram