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Persian Love Cake Recipe

Persian Love Cake Recipe

This Persian Love Cake Recipe features almond flour, butter, eggs, rose water, and lemon zest baked into a soft, fragrant, and cozy dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Persian-inspired
Servings 8 slices
Calories 320 kcal

Equipment

  • 9‑inch round cake pan
  • Mixing bowls (at least two)
  • Hand whisk or electric mixer
  • Measuring Cups and Spoons
  • Zester or fine grater
  • Spatula
  • Cooling rack
  • Parchment paper

Ingredients
  

For the Cake

  • 1 cup almond flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter melted and slightly cooled
  • 3 large eggs room temperature
  • ¼ cup plain yogurt adds moisture and softness
  • 2 tablespoons rose water adjust to taste
  • Zest of 1 lemon freshly grated for best flavor
  • 1 teaspoon vanilla extract

For the Glaze

  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • 1 teaspoon rose water

For Garnish

  • 2 tablespoons chopped pistachios
  • Dried edible rose petals optional but beautiful

Instructions
 

Step 1: Preheat and Prepare

  • Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper. This helps the cake release easily.

Step 2: Mix Dry Ingredients

  • In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, cardamom, and salt. This ensures even distribution.

Step 3: Whisk Wet Ingredients

  • In a separate bowl, whisk the eggs and sugar until the mixture becomes light and slightly fluffy. This step helps create a soft texture.
  • Add melted butter, yogurt, rose water, lemon zest, and vanilla extract. Mix until smooth.

Step 4: Combine Batter

  • Gently fold the dry ingredients into the wet mixture. Use a spatula and mix just until combined. Avoid overmixing—it can make the cake dense.

Step 5: Bake

  • Pour the batter into your prepared pan and smooth the top.
  • Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Cool

  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. Allow it to cool completely before glazing.

Step 7: Prepare the Glaze

  • In a small bowl, mix powdered sugar, lemon juice, and rose water until smooth and pourable.

Step 8: Glaze and Garnish

  • Drizzle the glaze over the cooled cake. Sprinkle chopped pistachios and dried rose petals on top.
  • Take a moment to admire it—it’s as beautiful as it is delicious.

Notes

  • Use room temperature eggs for better mixing
  • Don’t skip the yogurt—it keeps the cake moist
  • Measure rose water carefully (too much can overpower)
  • Let the cake cool fully before glazing
  • Use fresh lemon zest for the best flavor
Keyword Persian Love Cake Recipe