Orange Cardamom Cake
A delightful cake that blends sweet citrus with the warm spice of cardamom, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon grated orange zest For extra citrus flavor.
- 1 teaspoon ground cardamom Can substitute with cinnamon or nutmeg if desired.
- 1 teaspoon baking powder Leavening agent.
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Make sure it's at room temperature.
- 3 large eggs Room temperature helps them blend better.
- 1 cup fresh orange juice Squeeze fresh for the best flavor.
For Serving
- Powdered sugar or glaze For dusting or drizzling on top.
Instructions
Preparation
- Start by gathering all your ingredients. Measure out the flour, sugar, baking powder, baking soda, and salt. Ensure your butter is softened at room temperature, and squeeze fresh orange juice, grating the zest as well.
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or cooking spray.
Mixing Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the fresh orange juice and grated orange zest until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, ground cardamom, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
Baking
- Pour the cake batter into the prepared baking pan. Smooth the top evenly with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before serving.
- Dust with powdered sugar or drizzle with glaze as desired.
Notes
Store leftovers wrapped tightly in plastic wrap or foil at room temperature for up to 3 days, or refrigerate for about a week. For freezing, cut into slices and wrap in plastic and aluminum foil for up to three months.