This cake is a must have in any baker’s repertoire. It is foolproof, reliably tender, and packed with warm, aromatic flavor. Every time you make it, you will get consistent and satisfying results. That is exactly what a go to coffee cake should deliver!
The balance of flavor in this cake is what sets it apart. The cardamom adds a subtle warmth that pairs beautifully with a cup of coffee or tea, making it perfect for brunches, gatherings, or slow mornings at home. It is the kind of reliable, crowd pleasing recipe you will find yourself turning to again and again. Check out my caramel coffee cake and lemon cardamom cookies too!
Why You'll Love This Cardamom Cake Recipe
- Incredible Flavor: The combination of lemon and cardamom is both unique and delicious, giving this coffee cake a special twist.
- Easy to Make: With straightforward steps and no complicated techniques, this easy coffee cake recipe is approachable for bakers of all skill levels.
- Perfect Textures: The cardamom coffee cake is moist and tender, with a crunchy, buttery crumb topping that adds an awesome contrast.
- Versatile: Enjoy it as a breakfast treat, an afternoon snack, or a simple dessert.
Baking Tips
- Using a kitchen scale is a total game-changer for baking this cake. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt—it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over-salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot-on every time
Ingredients for cardamom cake
- Cardamom: Adds a warm, slightly floral flavor that pairs beautifully with the lemon. Ground cardamom works best for even distribution in the batter. Check out my cardamom banana bread too!
- Whole Milk: You can also use 2% milk if you do not have whole milk.
- Lemon Zest: Provides bright, citrusy notes that complement the cardamom. Use a microplane to zest the lemon, run the lemon lightly across the grater to remove just the yellow part, avoiding the bitter white pith. Check out my creamy lemon squares too!
- Sour Cream: Ensures the cake stays moist and tender. Its slight tang also enhances the flavor. You can use plain whole milk yogurt if you do not have sour cream.
- Dark Brown Sugar: Adds depth to the crumb topping with its molasses rich sweetness, making it extra flavorful.
- Butter: Creates the rich, buttery base for the crumb topping and contributes to the cake’s soft texture.
See recipe card below for quantities.
How to make Cardamom Cake
- In a medium bowl combine the ¾ cup of flour, sugars, cardamom, and cinnamon. Stir in the melted butter and mix well. It will be crumbly. Stir in the remaining flour until crumbly with large pieces. Set aside.
- Rub together the granulated sugar and lemon zest until combined.
- Using a handheld mixer or stand mixer, beat the butter and lemon sugar until light and fluffy, about 3 minutes.
- Add the egg, mix until combined. Add the milk, vanilla, and sour cream, mix until combined, about 30 seconds. Scrape down the bowl as needed.
- Whisk together the flour, salt, cardamom, baking soda, and baking powder. Add it in 2 batches, mix until combined. Do not over mix. The batter will be thick.
- Pour the batter into the pan, spreading it out evenly. Top with the crumble evenly (break it up if needed) Bake for 40 minutes or until a toothpick inserted comes out clean. If the cake is browning before 40 minutes, loosely cover with foil.
Hint: Make sure the butter is cooled down after melting for the crumb topping, hot butter will yield the wrong texture.
Swedish Cardamom Cake Pro Tips
- Cream the Butter and Sugar Well: For a light and airy cake, beat the butter and sugar until the mixture is pale and fluffy.
- Use Full-Fat Sour Cream: The fat content adds richness and ensures a moist texture.
- Room Temperature Ingredients: Bring all ingredients to room temperature for smoother mixing and better texture.
- Don’t Over mix: Over mixing can lead to a dense cake. Mix until just combined. Love cake? Check out my chocolate lemon cake too!
- Let It Cool: Allow the cake to cool completely before slicing for the best flavor and texture.
Cardamom Coffee Cake Variations
Twists on this easy coffee cake recipe!
- Add Walnuts pistachios: Mix chopped nuts into the crumb topping for extra crunch and nutty flavor.
- Drizzle with Glaze: Combine powdered sugar and lemon juice to create a simple glaze and drizzle it over the cooled cake.
- Use Orange Instead of Lemon: Swap the lemon zest for orange zest for a slightly sweeter, citrusy twist. Check out my orange chocolate cupcakes too!
How to store Cardamom Cake
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Avoid storing the cake in the fridge as it will dry out the cake.
Freezer: Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
Cardamom Cake FAQs
What does cardamom taste like?
Green cardamom is the more common variety and the one you'll find in most recipes. It has a sweet, citrusy falvor with floral undertones. It’s the star of baked goods, chai, and any dish where you want that delicate, aromatic warmth. Black cardamom, on the other hand, is the bolder, smokier sibling. It has an earthy, almost woody flavor with hints of menthol and spice. It’s used more often in savory dishes.
What should I serve with this cake?
I love serving this crumb cake with tea! It's such an amazing combo, Earl Grey pairs really well with cardamom!
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Cardamom Cake
This cardamom cake is a must have in any baker’s repertoire. It is foolproof, reliably tender, and packed with warm, aromatic flavor. Every time you make it, you will get consistent and satisfying results. That is exactly what a go to coffee cake should deliver!
Equipment
- 8X8 metal baking pan
- Microplane zester
- Handheld or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Crumb Topping
- ½ cup (100 grams) dark brown sugar
- ¼ cup (50 grams) granulated sugar
- 8 tablespoons (113 grams) salted butter melted and cooled (add ¼ teaspoon of kosher salt if you do not have salted butter)
- 1 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1 ¼ cups (156 grams) all purpose flour
Cake
- ½ cup (100 grams) granulated sugar
- 2 medium lemons, zested zest only
- 8 tablespoons (113 grams) unsalted butter room temperature
- 1 large egg room temperature
- ¼ cup (65 grams) whole milk room temperature
- ⅓ cup (70 grams) sour cream full fat, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (180 grams) all purpose flour
- 1 teaspoon ground cardamom
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
Crumb Topping
- Preheat the oven to 325°F. Line an 8X8 metal baking pan with parchment paper.
- In a medium bowl combine the ¾ cup of flour, sugars, cardamom, and cinnamon. Stir in the melted butter and mix well. Stir in the remaining flour until crumbly with large pieces. Set aside.
Cake
- Rub together the granulated sugar and lemon zest until combined.
- Using a handheld mixer or stand mixer, beat the butter and lemon sugar until light and fluffy, about 3 minutes.
- Add the egg, mix until combined. Add the milk, vanilla, and sour cream, mix until combined, about 30 seconds. Scrape down the bowl as needed.
- Whisk together the flour, salt, cardamom, baking soda, and baking powder. Add it in 2 batches, mix until combined. Do not over mix. The batter will be thick.
- Pour the batter into the pan, spreading it out evenly.
- Top with the crumble evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 35-40 minutes or until a toothpick inserted comes out clean. If the cake is browning before 40 minutes, loosely cover with foil.
- This cake is best enjoyed the day it’s made. If you’re enjoying leftovers the next day, simply pop each slice in the microwave for 10-15 seconds to soften the crumb, it makes a huge difference!
Notes
*Make sure your oven is set to 325°F. not 350°F. The cakes texture will be different if baked at a higher temperature.
Storage:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Avoid storing in the fridge as it will dry out the cake.
Freezer: Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
Room Temperature Ingredients: Bring all ingredients to room temperature for smoother mixing and better texture.
Don’t Over mix: Over mixing can lead to a dense cake. Mix until just combined.
Cake recipe adapted from preppykitchen
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Kelsey says
I loved the lemon with the cardamom!!
Amanda Valsamis says
I'm so glad you did!! 🙂