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Lemon Cardamom Cake

The perfect springtime recipe does exist! 

 By Thomas John of @thomasjohn26

Ingredients

Cake Ingredients: 

  • 1 cup Purecane™ Baking Sweetener
  • 1 ½ cups cake flour
  • ¼ teaspoon baking powder 
  • ¼ teaspoon baking soda 
  • ½ teaspoon salt
  • 2 teaspoons ground cardamom 
  • 8 tbsp unsalted butter (room temperature) 
  • + extra butter (or non-stick spray) to grease a loaf pan
  • 2 eggs (room temperature) 
  • 1 ½ tbsp lemon zest (4-5 small lemons) 
  • ¼ cup + 2 teaspoons whole milk yogurt (room temperature) 
  • 4 teaspoons vegetable oil

Glaze Ingredients: 

 

Directions

  1. Heat the oven to 350 degrees F.
  2. Cut a piece of parchment paper and fit into the bottom of a 9 x 5 inch loaf pan. Secure it to the bottom of the pan with a few dabs of butter or non-stick cooking spray.
  3. Grease the pan well with butter or non-stick spray (including the surface of the parchment bottom).
  4. In a mixing bowl, whisk together cake flour, baking powder and soda, salt and cardamom. Set aside.
  5. Whip butter and Purecane™ Baking Sweetener until light and fluffy (about 2 minutes).
  6. Add the eggs and continue to whip until well incorporated and smooth. Be careful not to overmix.
  7. Whip in the lemon zest.
  8. In another bowl or liquid measuring cup, whisk lemon juice, yogurt, oil and vanilla together. 
  9. Whip the dry and wet ingredients into the butter mix, little by little, alternating between the two and starting with the dry ingredients. Mix for a few minutes until you have a very smooth and creamy-looking batter. Be careful not to overmix.
  10. Fill the batter into the loaf pan and bake until a toothpick inserted into the center of the cake comes out completely clean (45-50 minutes).
  11. Once the pan is cool enough to handle, run a knife around the edges to loosen the cake from the sides of the pan. Unmold the cake and then let it cool completely.

For the glaze:

  1. In a medium bowl, whisk the two ingredients together and keep adding lemon juice until you have a slow-moving icing. (If the icing ends up too runny, whisk in a little more Purecane™ Confectioners Sweetener).
  2. Drizzle the icing on the cake and sprinkle the chopped pistachios on. Enjoy!

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane
Lemon Cardamom Cake

Lemon Cardamom Cake

The perfect springtime recipe does exist! 

 By Thomas John of @thomasjohn26

Ingredients

Cake Ingredients: 

  • 1 cup Purecane™ Baking Sweetener
  • 1 ½ cups cake flour
  • ¼ teaspoon baking powder 
  • ¼ teaspoon baking soda 
  • ½ teaspoon salt
  • 2 teaspoons ground cardamom 
  • 8 tbsp unsalted butter (room temperature) 
  • + extra butter (or non-stick spray) to grease a loaf pan
  • 2 eggs (room temperature) 
  • 1 ½ tbsp lemon zest (4-5 small lemons) 
  • ¼ cup + 2 teaspoons whole milk yogurt (room temperature) 
  • 4 teaspoons vegetable oil

Glaze Ingredients: 

 

Directions

  1. Heat the oven to 350 degrees F.
  2. Cut a piece of parchment paper and fit into the bottom of a 9 x 5 inch loaf pan. Secure it to the bottom of the pan with a few dabs of butter or non-stick cooking spray.
  3. Grease the pan well with butter or non-stick spray (including the surface of the parchment bottom).
  4. In a mixing bowl, whisk together cake flour, baking powder and soda, salt and cardamom. Set aside.
  5. Whip butter and Purecane™ Baking Sweetener until light and fluffy (about 2 minutes).
  6. Add the eggs and continue to whip until well incorporated and smooth. Be careful not to overmix.
  7. Whip in the lemon zest.
  8. In another bowl or liquid measuring cup, whisk lemon juice, yogurt, oil and vanilla together. 
  9. Whip the dry and wet ingredients into the butter mix, little by little, alternating between the two and starting with the dry ingredients. Mix for a few minutes until you have a very smooth and creamy-looking batter. Be careful not to overmix.
  10. Fill the batter into the loaf pan and bake until a toothpick inserted into the center of the cake comes out completely clean (45-50 minutes).
  11. Once the pan is cool enough to handle, run a knife around the edges to loosen the cake from the sides of the pan. Unmold the cake and then let it cool completely.

For the glaze:

  1. In a medium bowl, whisk the two ingredients together and keep adding lemon juice until you have a slow-moving icing. (If the icing ends up too runny, whisk in a little more Purecane™ Confectioners Sweetener).
  2. Drizzle the icing on the cake and sprinkle the chopped pistachios on. Enjoy!