Perfect Persian Love Cake Recipe Easy One-Bowl Rosewater Cardamom
A simple, one-bowl Persian cake infused with fragrant rosewater and warm cardamom, perfect for a comforting and elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Persian
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cardamom
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 3 large eggs, room temperature
- ½ cup (120 ml) whole milk
- 2 tablespoons rosewater
- 1 teaspoon vanilla extract
- Optional garnish: slivered pistachios or edible rose petals
Instructions
- Preheat your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper, pressing it to fit snugly.
- Sift together the dry ingredients: all-purpose flour, baking powder, and ground cardamom.
- Add softened unsalted butter and granulated sugar to the dry mixture. Beat with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Slowly pour in whole milk, rosewater, and vanilla extract. Stir gently until just combined.
- If dry ingredients were sifted separately, add them slowly now and fold in gently using a spatula until smooth with a thick, pourable consistency.
- Pour the batter into the prepared pan. Smooth the top and optionally sprinkle with slivered pistachios or edible rose petals.
- Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 30 minutes.
- Cool completely on a wire rack before slicing.
Notes
Use room temperature eggs and butter for better blending. Sift dry ingredients to avoid lumps and ensure even cardamom distribution. Avoid overmixing after adding flour to keep the cake light. Adjust rosewater amount if too strong. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil and milk with plant-based milk.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 12
- Carbohydrates: 38
- Protein: 4
Keywords: Persian cake, rosewater cake, cardamom cake, one-bowl cake, easy dessert, floral cake, traditional Persian dessert