Let’s talk about this easy cardamom coffee cake. It’s cozy, it’s bright, and it’s everything you didn’t know you needed. The warm, floral note of cardamom paired with the zing of lemon makes this cake feel like a little slice of sunshine.
Add a buttery crumb topping, and you’ve got the ultimate treat. The sour cream in the batter makes the cake super moist, and the crunch from the crumb topping is just chef’s kiss. Honestly, this cake tastes even better the next day—if it lasts that long. It’s one of those recipes you’ll come back to again and again. Check out my caramel coffee cake and lemon cardamom cookies too!
Why You'll Love This 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 cardamom coffee 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
What you'll need for coffee 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.
Instructions
Let's make this cardamom cake recipe!
- 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 for the cardamom coffee 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.
Variations
Twists on this easy coffee cake recipe!
- Add Walnuts: Mix chopped walnuts 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!
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Avoid storing the cardamom coffee 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.
FAQ
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.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Cardamom Coffee Cake
Easy cardamom coffee cake. It’s cozy, it’s bright, and it’s everything you didn’t know you needed. The warm, floral note of cardamom paired with the zing of lemon makes this cake feel like a little slice of sunshine.
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. Bake for 40 minutes or until a toothpick inserted comes out clean. If the cake is browning before 40 minutes, loosely cover with foil.
- Set aside to cool before enjoying. See storage in notes.
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!! 🙂