Persian Love Cake with Lemon: 7 Irresistible Flavors

February 6, 2026

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Persian Love Cake with lemon and rosewater is a delightful treat that has captured hearts with its delicate flavors and enchanting aroma. This cake is not just a dessert; it’s an experience that transports you to a world of rich Persian culture. Infused with cardamom, zesty lemon, and fragrant rosewater, this traditional cake is perfect for special occasions or a romantic evening at home. With its fluffy texture and elegant decoration, it promises to impress every guest at your table.

Why You’ll Love This Persian Love Cake with

This Persian Love Cake is more than just a dessert for many reasons. First, it offers a unique flavor profile that combines citrusy brightness with floral notes, making it a feast for your senses. The use of cardamom adds an exotic touch that elevates the cake’s taste, while the moist texture keeps each bite delightful. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. Plus, it’s easy to make, making it a perfect choice for both novice and experienced bakers. With its stunning presentation, this cake also serves as a beautiful centerpiece at any gathering. The Persian Love Cake recipe is versatile, allowing for various adaptations to suit your taste.

Ingredients for Persian Love Cake with

Gather these items:

300 g (1 ½ cup) fine granulated sugar
Zest of 2 lemons
170 g (¾ cup) unsalted butter, softened
2 teaspoons ground cardamom
1 teaspoon rosewater
1 teaspoon pure vanilla extract
50 g (¼ cup) flavorless oil
1 teaspoon fine sea salt (halve if using table salt)
3 large eggs
145 g (1 ¼ cup) almond flour (not ground almonds, not almond meal)
195 g (1 ½ cups) cake flour, sifted
2 teaspoons baking powder
120 g (½ cup) kefir or buttermilk
260 g (2 cups) powdered sugar
3-5 tablespoons freshly squeezed lemon juice
1 teaspoon rosewater
Pistachios
Dried rose petals

How to Make Persian Love Cake with Step-by-Step

Step 1: Preheat the oven to 325°F (165°C). Butter and flour two 8-inch round cake pans or use a baking spray to grease them evenly.
Step 2: Place sugar in the bowl of a stand mixer. Zest two lemons over the sugar and rub the zest into the sugar with your fingers until the texture resembles wet sand, releasing the lemon oils and aroma.
Step 3: Add the softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and salt to the sugar mixture. Attach the paddle and start beating at low speed, gradually increasing to medium. Scrape down the bowl as needed to ensure even mixing until the mixture becomes light and airy.
Step 4: With the mixer running on medium, add the eggs one at a time, waiting 20-30 seconds between each addition to incorporate fully. Scrape down the sides and beat again until smooth.
Step 5: At low speed, add almond flour, cake flour, and baking powder to the mixture. While mixing, slowly pour in the kefir or buttermilk. Mix just until all ingredients are combined, taking care not to overmix to maintain a tender texture.
Step 6: Evenly divide the batter between the two prepared pans and smooth the tops. Bake in the preheated oven for about 25 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Step 7: Let the cakes cool in their pans for 5 minutes after baking, then transfer to a cooling rack to cool completely. Once cooled, level any doming on top by slicing off the ‘hat’ with a cake slicer or bread knife. Save the trimmed parts for a snack.
Step 8: In a bowl, whisk together powdered sugar, fresh lemon juice (start with 3 tablespoons and add more for desired consistency), and rosewater until smooth and pourable.
Step 9: Once cakes are completely cool, drizzle the lemon glaze over the top and sides. Garnish generously with chopped pistachios and dried rose petals for an elegant finish.

Persian Love Cake with Lemon: 7 Irresistible Flavors - Persian Love Cake with - main visual representation

Pro Tips for the Best Persian Love Cake with

Keep these in mind:

Make sure your butter is at room temperature for easy mixing.
Use fresh ingredients for the best flavor, especially the lemon and rosewater.
Don’t overmix the batter to keep the cake light and fluffy. This Persian Love Cake is a baking masterpiece that requires gentle handling.
For a unique twist, try adding a layer of yogurt between the cake layers for added moisture and tanginess.
Consider utilizing cardamom pods for a more intense flavor by grinding them fresh.

Best Ways to Serve Persian Love Cake with

Present this gorgeous cake with style. Here are some serving suggestions:

Pair it with whipped cream or a dollop of crème fraîche to enhance its richness.
Serve alongside a cup of Persian tea, which complements the cake’s floral notes beautifully.
Try adding a scoop of vanilla ice cream on the side for a delightful contrast to the cake’s flavors.

Persian Love Cake with Lemon: 7 Irresistible Flavors - Persian Love Cake with - additional detail

How to Store and Reheat Persian Love Cake with

To keep your Persian Love Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. When ready to enjoy, simply allow it to come to room temperature or warm it slightly in the oven. This cake is perfect for meal prep as it can be made in advance for gatherings or special occasions.

Frequently Asked Questions About Persian Love Cake with

What is Persian Love Cake?

The Persian Love Cake is a moist almond cake flavored with cardamom and rosewater, often topped with a tangy lemon glaze. It embodies the essence of Persian desserts with its aromatic ingredients and beautiful presentation.

Can I make Persian Love Cake with yogurt?

Yes! For a delicious variation, you can incorporate yogurt into the batter. This will add moisture and a slight tang to the cake, enhancing its flavor profile. Yogurt can be used in place of kefir or buttermilk.

How do I avoid common mistakes with Persian Love Cake with?

To avoid common baking mistakes, ensure that all ingredients are at room temperature before mixing. Do not overmix the batter, as this can lead to a dense cake. Lastly, always check for doneness with a toothpick before removing it from the oven.

Variations of Persian Love Cake with You Can Try

There are several delightful variations of the Persian Love Cake to explore:

For a nutty twist, add chopped walnuts or almonds to the batter.
Try a citrus variation by incorporating orange zest along with the lemon.
Make it gluten-free by substituting almond flour for the cake flour.
For a richer flavor, use brown sugar instead of granulated sugar for a more complex taste.

For more delicious recipes, check out our recipe collection or try making Pistachio Cheesecake Delight for a delightful dessert experience!

Persian Love Cake with Lemon: 7 Irresistible Flavors

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Author: Angela
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Persian Love Cake is a delicate and aromatic almond cake infused with cardamom, lemon zest, rosewater, and vanilla. This moist and fluffy cake is layered and topped with a tangy lemon glaze, crunchy pistachios, and fragrant dried rose petals, making it a perfect dessert for special occasions or a romantic treat.

Ingredients

Scale

300 g (1 ½ cup) fine granulated sugar
Zest of 2 lemons
170 g (¾ cup) unsalted butter, softened
2 teaspoons ground cardamom
1 teaspoon rosewater
1 teaspoon pure vanilla extract
50 g (¼ cup) flavorless oil
1 teaspoon fine sea salt (halve if using table salt)
3 large eggs
145 g (1 ¼ cup) almond flour (not ground almonds, not almond meal)
195 g (1 ½ cups) cake flour, sifted
2 teaspoons baking powder
120 g (½ cup) kefir or buttermilk
260 g (2 cups) powdered sugar
3–5 tablespoons freshly squeezed lemon juice
1 teaspoon rosewater
Pistachios
Dried rose petals

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Instructions

Preheat the oven to 325°F (165°C). Butter and flour two 8-inch round cake pans or use a baking spray to grease them evenly.
Place sugar in the bowl of a stand mixer. Zest two lemons over the sugar and rub the zest into the sugar with your fingers until the texture resembles wet sand, releasing the lemon oils and aroma.
Add the softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and salt to the sugar mixture. Attach the paddle and start beating at low speed, gradually increasing to medium. Scrape down the bowl as needed to ensure even mixing until the mixture becomes light and airy.
With the mixer running on medium, add the eggs one at a time, waiting 20-30 seconds between each addition to incorporate fully. Scrape down the sides and beat again until smooth.
At low speed, add almond flour, cake flour, and baking powder to the mixture. While mixing, slowly pour in the kefir or buttermilk. Mix just until all ingredients are combined, taking care not to overmix to maintain a tender texture.
Evenly divide the batter between the two prepared pans and smooth the tops. Bake in the preheated oven for about 25 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Let the cakes cool in their pans for 5 minutes after baking, then transfer to a cooling rack to cool completely. Once cooled, level any doming on top by slicing off the ‘hat’ with a cake slicer or bread knife. Save the trimmed parts for a snack.
In a bowl, whisk together powdered sugar, fresh lemon juice (start with 3 tablespoons and add more for desired consistency), and rosewater until smooth and pourable.
Once cakes are completely cool, drizzle the lemon glaze over the top and sides. Garnish generously with chopped pistachios and dried rose petals for an elegant finish.