This recipe is for our Mini Lemon Cardamon Almond Cake Recipe Kit. Be sure to check out the other recipe kits and mixes as well!
This easy citrus, cardamom cake combines bright flavors with a moist texture, perfect for a quick baking project. Preparation takes about 5 minutes, but this simple recipe makes a cake with complex flavors, perfect for a “just because” treat or a special occasion dessert.
Cardamom adds a warm spice note that complements the fresh citrus zest, resulting in a fragrant and tender cake. If you prefer, you can omit the cardamom and/or lemon zest or adjust either to your taste
Tools and Ingredients:
Supplies & Equipment:
Medium mixing bowl and whisk
6” round baking pan (included in Starter Kit)
Included 6” parchment paper round
Ingredients:
2 eggs
1/4 cup of olive oil, preferably a flavorful one like an EVOO, but it doesn’t need to be expensive or fancy to be delicious in this recipe
1/2 teaspoon vanilla extract (optional)
2 teaspoons lemon juice for cake plus 1 teaspoon for glaze
Included:
8 oz Lemon Cardamom Almond Cake Mix
Cardamom Glaze Packet
Garnish Sugar
Preparation:
Preheat oven to 325°F.
Add parchment paper to bottom of 6” cake pan and grease sides of pan with a bit of oil.
Step 1:
Combine eggs, olive oil, and lemon juice and whisk until thoroughly combined. Add spice packet (provided separately in some kits) and mix well.
Step 2:
Add 8 oz Midtown Mix Lemon Cardamom Almond Cake Mix and stir until combined. Pour batter into prepared pan.
Step 3:
Bake for 35-40 minutes until edges are coming away from the sides of the pan, top is golden brown and center is set. Cool in pan for at least 15 minutes before running a knife along edge of pan to release. Turn out onto wire rack to cool.
Cake is done baking when it has browned on top and is starting to pull away from the sides of the pan. If the cake has cracks you can use garnish or powdered sugar to cover them up (or ignore them, they don’t affect the taste!).
Step 4:
Once cake is cool, add included Glaze Mix to a bowl and add 2 tsp water and 1 tsp of lemon juice. Whisk until completely smooth and pour over top of cake, allowing glaze to run over sides
Step 5:
Let glaze set for about 5 minutes before garnishing with included Sugar Garnish
Tips and Ideas:
Cake will keep for a few days on the counter or up to a week in the fridge, but wrap or cover it to keep fresh
Garnishes ideas:
Tart fruit like raspberries, lemon slices or dried cranberries
Serve with a dollop of Greek Yogurt or very lightly sweetened whipped cream