Swedish Cardamom Cake

A delightful and aromatic cake infused with cardamom, perfect for any occasion whether simple or celebratory.

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert, Snack

Cuisine Swedish

Servings 12 servings

Calories 250 kcal

2.5 cups all-purpose flour Can be substituted with gluten-free flour.
1 cup sugar Granulated sugar.
0.5 cup butter, softened Can be substituted with non-dairy butter.
1 cup milk Can be substituted with almond milk or soy milk.
2 large eggs Can be substituted with flaxseed or chia seed mixture for vegan option.
2 teaspoons baking powder
1 teaspoon ground cardamom Freshly ground for better flavor.
0.5 teaspoon salt
0.5 cup sliced almonds Optional for topping.

Gather all ingredients and ensure butter is softened. Preheat the oven to 350°F (175°C).

Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition.
Mix in the milk and ground cardamom until thoroughly combined.

In another bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Grease the cake pan thoroughly to prevent sticking.
Pour the batter into the prepared pan and sprinkle with sliced almonds if using.
Bake for 30-35 minutes, checking for doneness with a toothpick.

Remove the cake from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for 3-4 days. Freezes well for up to 3 months. Reheat as necessary.

Keyword Baking, Cardamom Cake, Comfort food, Easy Cake Recipe, Swedish Dessert