Eggless Lemon Cardamom Cake
A new twist to the traditional lemon drizzle cake!
4 oz unsalted butter (one stick at room temperature)
¾ cup sugar
1 lemon zest
½ cup sour cream
2 cups self-rising flour
4 tablespoon flaxseed meal
¼ cup ground almonds, with or without skin
1 teaspoon cardamom powder
2 tablespoon lemon juice
1 cup water
For the drizzle:
- Juice from 1 lemon
- ½ cup icing/powder sugar
Heat the oven at 350 degrees F
Grease a Bundt pan or a loaf pan and set aside.
In a mixing bowl, beat the butter, sugar and lemon zest until pale and creamy. Add the sour cream and mix thoroughly until fluffy. Now add the self-rising flour, flax seed meal, ground almonds, lemon juice and cardamom. Mix well. Add the water to make a smooth batter.
Pour the batter in the greased pan and bake for 45-50 minutes at 350 degree F. Remove the cake from the oven and cool slightly. Now transfer to a serving plate. Take the tester or skewer and make tiny holes all around the top of the cake.
Now prepare the drizzle by mixing the icing sugar and enough lemon juice to make a runny consistency. Pour the drizzle on the warm cake. The cake will soak all the liquid immediately.
Cool completely before serving.
[Serves 8 – 10]