Lemon Cardamom Tea Cake

Tea time is incomplete without a light snacking cake, and this Lemon Cardamom Cake is answering its calling!

I have been working on perfecting a tea-time cake, and I knew that I wanted flavors that pair well with chai; cardamom came first to mind. Cardamom carries beautiful citrus and floral notes, and it only made sense to pair it with lemon in a cake.

This cake shines beautifully on its own and doesn’t need any frosting to carry it. In fact, frosting it would be doing a disservice to the beautiful flavors of cardamom and lemon. It comes together very quickly and uses standard household ingredients. Try it out and let me know in the comments what you think!

5 from 1 vote

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Lemon Cardamom Tea Cake

Course Snack, Tea Time

Cuisine Fusion

Keyword Baking, Bundt, Cake, Fusion, Lemon, Snacks, Tea Time

Servings 8 Servings

Ingredients

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1 cup unsalted butter, at room temperature
• 1½ cups granulated sugar
• 1 tablespoon lemon zest
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk

Instructions

1. Preheat oven to 350°F and set aside a greased 9.5-inch bundt pan.

2. In a medium bowl, whisk together all-purpose flour, baking powder, salt, and ground cardamom. Set aside.
3. In a large bowl, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 5 minutes. Add eggs and vanilla, one at a time, mixing completely after each addition.
4. Reduce speed to low and add flour mixture and buttermilk alternately, mixing until just combined. Do not overmix.
5. Transfer batter to prepared pan and bake until a toothpick inserted near the center comes out clean, about 50 to 60 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
6. Cake can be stored in an airtight container at room temperature up to 3 days.