Orange Cardamom Cake

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 29%
  • Fat: 10.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 3g
  • Protein: 3.8g
  • Carbohydrate: 52.8g
  • Fiber: 0.9g
  • Cholesterol: 40mg
  • Iron: 1.5mg
  • Sodium: 179mg
  • Calcium: 63mg

Ingredients

  • Cake:
  • Cooking spray
  • 3 cups plus 1 tablespoon all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1 3/4 teaspoons ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup fresh orange juice
  • 2/3 cup canola oil
  • 1 tablespoon grated orange rind
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Glaze:
  • 1 cup powdered sugar
  • 4 1/2 teaspoons fresh orange juice
  • 1/2 teaspoon fresh lemon juice

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, cardamom, cinnamon, and salt in a large bowl. Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture; beat with a mixer at low speed until well combined, scraping sides of bowl occasionally.
  4. Spoon batter into prepared cake pan, spreading evenly. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan.
  5. To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake; cool cake completely on wire rack.
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