This Lemon Cardamom Drizzle Cake is a delicious twist on the classic British cake. Fluffy, moist and full of flavour – it’s a total star bake!
I am starting off my Great British Bake Off challenge with a real kicker, lemon and cardamom drizzle cake! The theme for last week’s GBBO was cake of course and I knew I wanted to make a British classic and decided on lemon drizzle cake. I wanted to give it a little depth though and make it a little more interesting and I thought cardamom would do just that, so this Lemon Cardamom Drizzle Cake was born!
The cake is moist and crumbly with a sharp, tart lemon flavour, just like a lemon drizzle cake should be. Then the cardamom brings in a subtle undertone that really gives depth to the flavour without taking away any of the tartness from the lemon. Lemon and cardamom really do compliment each other, it’s definitely a flavour profile I’ll be using more often.
This is a really simple recipe to do, as you want the sponge to be nice and light you start with creaming the butter and sugar together and then beating the eggs and zest. You fold in the flours by hand so you don’t over mix it, then you stir in the juices and cardamom and you’re ready to bake. The cardamom comes in pods that you have to split open to get the seeds, then you have to grind the seeds into a powder before you put them into the cake. This was a great excuse for me to buy a mortar and pestle since I didn’t already own one and have always wanted one! While the cake is baking you make up the simple syrup of sugar, lemon juice and a little more cardamom so it’s ready to pour onto the warm cake when it comes out of the oven! And thus, a Lemon Cardamom Drizzle Cake is born!
Now, obviously Mary Berry and Paul Hollywood can’t try my Lemon Cardamom Drizzle Cake to give me feedback, but I’d like to imagine they would say it was perfectly baked with a great moist crumb and brilliant flavours, because that’s what I would say about it! Maybe next year I’ll apply to go on and get their real feedback! I did get some great, non imaginary feedback too. My sister’s loved it even though they were upset I didn’t bring chocolate cake, I believe my older sister’s words were “it’s really good for not being a chocolate cake!” I’ll take that as a compliment, I think! She did have two slices after all. I think the best feedback came from my five year old niece, Leah, though. I didn’t think she’d like it because I thought the the very tart flavour would be a bit much for somebody so young, plus she’s a very fussy eater, but she loved it and asked for seconds! My mum also took some into work today and her colleagues loved it, she said they were all very glad I was back in the UK (as they get most of the fruits of my baking!). So I may not have gotten feedback from the GBBO judges, but I’m happy with the feedback I did get! Here is my hardest critic enjoying the cake:
I guess now it’s your turn to judge! You are my GBBO judges for the week so please do let me know what you think of this Lemon Cardamom Drizzle Cake recipe. And if you give it a go let me know how it turned out for you of course!
- 185g unsalted butter, room temperature
- 1 tbsp lemon zest
- 220g caster sugar
- 3 large eggs, room temperature
- 225g self raising flour
- 75g plain flour
- 60g almond flour
- 4tbsp milk
- 100ml freshly squeezed lemon juice
- 25ml freshly squeezed orange juice
- 1 tbsp green cardamon pods
- 110g caster sugar
- 75ml lemon juice
- 1 tbsp water
- 1/4 tsp ground cardamom
- Paired zest of a lemon
- Preheat the oven to 200C/380F. Line a loaf tin with parchment paper.
- Start by splitting the cardamom pods and removing the seeds. Put the seeds in the mortar and grind until they are a fine powder, you will end up with about 1/2 tbsp ground cardamom. Set aside.
- Put all the flours in a bowl and gently use a whisk to mix them together, set aside.
- Beat the sugar, butter and lemon zest together until pale and fluffy
- Beat the eggs in one at a time until fully combined
- Gently fold in the flours by hand until all combined and no dry pockets remain
- Add the milk, juices and cardamom and beat with a wooden spoon to combine
- Spoon the mixture into the loaf tin and bake for 35-40 minutes, until the sponge is springy and a skewer comes out clean.
- While the cake is baking, put the syrup ingredients into a saucepan and heat on medium-high until all the sugar is dissolved, stirring occasionally. Turn the heat down to medium-low and let simmer for 5 minutes.
- Leave the cake to cool on a wire rack for 5 minutes before carefully removing from tin.
- Place a tray under the wire rack and poke lots of holes in the cake with a tooth pick or thin cake skewer, then pour the syrup over the cake. The tray will catch any syrup that rolls off the cake, which you can then re-pour over the cake until it's all in the cake
- Poking holes in the cake will help the cake absorb more syrup
- Pour the syrup while the cake is still warm from the oven as it will absorb the syrup easier
- This recipe makes enough for two small loaf tins
- Cardamom is a very potent spice, use it sparingly so you don't over power the cake with it. If you do want a slightly stronger cardamom taste use about another tsp of pods.
- Will keep in an airtight container for 3-5 days