Lemon Cardamom Sheet Cake Recipe With Easy Glaze

This bright lemon cardamom sheet cake is full of flavor thanks to both fresh lemon juice and lemon zest. This is the very first cake recipe that I developed on my own, and I'm quite proud of it! Take a look at my lemon poppy seed muffins, lemon pasta, and lemon cream cheese sugar cookies for other lemon recipes. 

Why you'll love this recipe

lemon cardamom sheet cake is special because...

• the cardamom combined with the lemon flavor creates a fresh, very slightly floral flavor profile.
• this recipe does not require an electric mixer. 
• this cake bakes in about 20 minutes.

What Is A Sheet Cake?

Sheet cake is baked in a large, relatively shallow pan (this recipe calls for a half sheet pan). Sheet cakes can feed a lot of people, and are perfect for events like baptisms, family dinners, pot lucks, etc.  

Unlike a Bundt cake (which I also love. No shade to the Bundt), sheet cakes bake fairly quickly. They usually have a frosting or an icing. Sheet cakes can have multiple layers (like the ones they sell at Costco), but this one just has a single layer. 

What Is Cardamom?

Cardamom is a spice. It is the seed pod from the cardamom plant, which is native to South India and is a relative of turmeric and ginger. It is used heavily in India and the middle east in both whole pod and ground forms.

You can either buy ground cardamom at the store or grind your own, as shown below.

Cardamom's flavor is a unique blend of floral, fruity and earthy notes. There are two main types available: green and black cardamom. 

Green cardamom is more commonly used and can be found in almost any well stocked grocery store. It can be used in savory or sweet dishes. Black cardamom goes through a drying process that gives it a smoky flavor. Thus, it is usually used in savory applications. 

The scent of cardamom is warm and inviting. 

Ingredients 

For The Lemon Cardamom Cake:

• unsalted butter
• water
• fresh lemon juice: I would not use reconstituted lemon juice. It does not have the floral flavors of fresh juice, and it is too strong. 
• fresh lemon zest
• granulated sugar
• all purpose flour
• baking soda
• fine sea salt (table salt)
• ground green cardamom: you can grind your own cardamom pods in a spice grinder if you're feeling fancy, or just use the pre-ground variety at the grocery store. If it just says "cardamom" on the label, it's very likely green cardamom. 
• large eggs
• sour cream
• vanilla extract

For The Lemon Glaze

• the zest of a second lemon
• powdered sugar
• more fresh lemon juice
• water

The exact ingredient measurements are found in the recipe card below. 

Equipment

• citrus juicer - optional, but very handy.
• lemon zester
• Spice grinder- if you are grinding cardamom pods.
• large mixing bowl
• large whisk
• rubber spatula- ThermoWorks makes my favorite spatulas. They are really heavy duty, do not have any seams for food to get stuck in, and have a good stiffness. I recommend the medium size.
• half sheet baking pan
• fine mesh sieve
• offset spatula

Step By Step Instructions

For The Cake

1. Preheat the oven to 350 degrees Fahrenheit with an oven rack in the center position.

2. Spray your half sheet baking pan thoroughly with non-stick baking spray. If you're really nervous about your cake sticking, you can also like the pan with parchment paper. 

3. Juice and zest the lemons.

4.  Add the unsalted butter, water, and ½ cup of lemon juice to a small saucepan. Cook over medium heat until the butter is melted and the liquid mixture comes to a simmer. Remove from heat. 

5. While the wet ingredients are on the stove, add the granulated sugar and zest of one lemon to the large mixing bowl. Rub the zest into the sugar with your fingers until very fragrant. This step is so fun. It releases all of the oils in the lemon peel and really amps up the lemon flavor and aroma. 

6. To the mixing bowl, add the flour, baking soda, salt, and ground cardamom. Whisk to combine.

7. After the butter, water, and lemon juice mixture has come to a simmer, carefully pour the hot liquid over the dry ingredients. The hot water and butter will bloom the cardamom, releasing its full flavor. The lemon juice will react with the baking soda, making the mixture fizz and bubble. Wait a few seconds for the fizzing to die down, then carefully and thoroughly whisk to combine. Be sure to get the bottom of the bowl! Don't worry if the mixture is thick at this point.

8. Add the sour cream. I like to switch to a whisk at this point. Whisk to combine.

9. Add the eggs one at a time, whisking in between additions. Whisk until smooth.

10. Pour the cake batter into the prepared pan, spreading it into an even layer with a rubber spatula.

11. Bake the lemon cardamom cake at 350 degrees for 18 to 20 minutes. When it is done, the center of the cake will spring back when lightly pressed. This cake will not take on a golden brown color when fully cooked. Prepare the lemon icing while the cake is baking. 

For The Lemon Glaze

1. Sift the powdered sugar into a small mixing bowl using a fine mesh sieve. 

2. To the sifted powdered sugar, add the lemon zest, water, and lemon juice under the "glaze" section of the recipe. 

3. You guessed it - whisk to combine. 🙂 

4. While the cake is still hot, pour the icing all over the cake and spread evenly with an offset spatula. The icing should be runny enough to spread evenly. If it's not, add a little bit of water and try again. 

5. Let the cake cool to room temperature, slice, and enjoy! 

Storage

Lemon cardamom sheet cake can be stored covered at room temperature for 2 days, or in an airtight container in the fridge for up to 5 days. Cover with a lid if possible. Aluminum foil or plastic wrap directly on the surface of the cake will mess up the glaze.

This cake can also be frozen once fully baked, but not glazed. Once baked and cooled, wrap the cake and the pan in parchment paper and then heavy duty aluminum foil. Freeze for up to three months. 

To thaw: Let the cake thaw uncovered at room temperature. Prepare the icing as directed, but you may need to thin it out and/or warm the icing up a little bit because the cake will not be warm. Spread the icing and dig in.

Optional Toppings

This easy cake can be served all by itself, or with vanilla ice cream, whipped cream, or lemon curd.

Recipe Tips

1. Meyer lemons would be delicious in this cake if they are available. 
2. The baking soda will react with the lemon juice in this recipe. Don't be alarmed when the cake batter starts to puff and rise a little bit when the lemon juice is added. Make sure you use a large mixing bowl to account for this.
3. This cake is even tastier the next day.

More Dessert Recipes

Sources

I referenced this article about cardamom from Delish when writing this post.  

Please leave a comment if you make this delicious lemon cardamom sheet cake! It's such a happy, sunny dessert. I hope you love it!

Happy Cooking!

Carli

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