Persian Love Cake

Round cake topped with glaze, rose petals, and chopped pistachios on a plate sitting on a striped cutting board with a knife and fork.

Persian love cake is a fragrant, tender dessert infused with old-world elegance. Aromatic notes of rosewater, cardamom, and lemon zest give this almond-based cake its distinctive charm, while a delicate glaze and floral garnish create a stunning finish. Perfect for holidays, romantic occasions, or teatime, this cake is as beautiful as it is flavorful.

Course Desserts

Cuisine Persian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 365kcal

Author Diane Gail

Ingredients

For the Cake:

1 tablespoons oil
1/3 cup all-purpose flour
2/3 cup superfine grind almond flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons salted butter
1/3 cup granulated sugar
1/4 teaspoon fresh lemon zest
1/8 teaspoon ground cardamom
1 egg
1/4 cup buttermilk
1/2 teaspoon rosewater

For the Glaze:

1/4 cup powdered sugar
2 1/4 teaspoon fresh lemon juice
1/4 teaspoon rosewater

For the Garnish:

2 tablespoons dried rose petals
2 tablespoons crushed pistachios

US Customary - Metric

Instructions

Make the Cake:

Preheat oven: Set oven to 350°F (175°C) and generously grease one 6" round pan with olive oil.
Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
Cream base mixture: In a small bowl, beat butter, sugar, lemon zest, and cardamom on high speed for 2 minutes.
Add egg: Blend in the egg until fully incorporated.
Add liquids: Mix in buttermilk and rosewater until smooth.
Combine batters: Pour wet ingredients into dry and gently stir by hand just until fully combined.
Bake: Transfer to prepared pan and bake for 20–25 minutes, or until a knife inserted in the center comes out clean.
Cool: Place on a cooling rack and allow to cool completely before removing from pan.
Trim and flip: If domed, level the top and invert onto a serving plate for a flat surface.

Glaze and Garnish:

Mix glaze: In a small bowl, stir together powdered sugar, lemon juice, and rosewater until smooth.
Adjust consistency: Add more powdered sugar if a thicker glaze is desired.
Glaze the cake: Spoon glaze over the cake and gently push it toward the edges to let it drip down the sides.
Garnish: Quickly top with dried rose petals and crushed pistachios before the glaze sets.

Notes

Use superfine almond flour: Coarser almond meal will affect the texture—use a finely milled version for best results.
Don’t overmix: Stir wet and dry ingredients just until combined to keep the cake light and tender.
Cool fully before glazing: A warm cake will cause the glaze to melt and lose its smooth finish.
Try orange zest: Swap lemon zest for orange to complement the rose and cardamom with a slightly different citrus note.

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