Get ready to steal the show with this gorgeous Persian Love Cake! Not only is it delightful to look at, but it tastes incredible. It’s flavored with citrus, warm cardamom and rosewater, and topped with a sweet lemon glaze and a sprinkle of crushed pistachios and dried rose petals. The perfect dessert for any occasion!
If you’ve never tried a Persian Love Cake, you’re in for a real treat! This is one of the most delicious, stunning desserts of all time! And as an added plus, it’s super simple to make and great for any season. The perfectly moist cake has a very subtle lemon, rose taste and it’s drizzled with a lemon rose glaze that adds the most irresistible sweet taste. It’s garnished with pistachios and rose petals to really add something unique and special.
Serve this for any celebration from birthdays to Valentine’s Day, Mother’s Day, or the Holidays or enjoy whenever you’re craving an elegant treat!
How to make Persian Love Cake
Prep: Preheat the oven to 350ºF. Butter and flour a 8’’ round cake pan and set aside.
Beat Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Beat in the eggs one at a time scraping down the bowl between each egg, then beat in the milk. Add the lemon zest, cardamom, vanilla extract, and rosewater. Continue beating until very light and fluffy, about 2-3 minutes.
Add Dry Ingredients: Turn the mixture to low and with the mixer on low speed, slowly add in the almond flour, all-purpose flour, baking powder, and salt. Beat until the batter is fluffy and completely incorporated.
Bake & Cool: Transfer the batter to the prepared pan and smooth out the top. Bake for 25 minutes or until the top is slightly golden and a cake tester comes out clean. Allow the cake to cool in the pan for about 10 minutes then transfer to a cooling rack.
Make the Glaze: In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and rosewater until smooth. Place the cake, bottom side up on a cake stand or serving dish. Pour the glaze over the top of the cake, allowing it to drip slightly over the edges. Sprinkle with crushed pistachios and edible rose petals for garnish. Crushed pistachios and dried rose petals add color, texture, and a pleasing presentation!
Helpful Tips and Variations
Cool the cake before adding the glaze: Allow the cake to cool to room temperature before adding the glaze. If you add glaze to a hot cake, it won’t set properly.
Change the citrus: Instead of using fresh lemon zest and juice, you can swap these out for orange zest and orange juice.
Use orange blossom: If you’re not a fan of rose water, try orange blossom water. You can also simply omit the rose water. The cake will still be wonderful!
Frequently asked questions
Why is it called a Persian love cake?
This cake is named for a story about a Persian girl who created this cake so that a Prince would fall in love with her. Supposedly, she infused it with rosewater, spices, and a magical love potion to make him fall in love with her.
Can you bake with rosewater?
Yes, rosewater has a delicate floral quality and it adds a complex flavor and aroma to all sorts of baked goods from cookies to cakes.
How do I know when the cake is done?
Just like with other cake recipes, insert a toothpick in the center and if it comes out mostly clean, it is done baking. However, if the toothpick has a bit of batter left on it, put it back into the oven for a few more minutes.
More Middle Eastern Inspired Desserts
Persian Love Cake
Ingredients
- 1 cup fine granulated sugar
- ½ cup unsalted butter, at room temp or softened
- 2 large eggs
- ½ cup milk, at room temp or slightly warmed
- 1 Tablespoon lemon zest
- 1 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 1 teaspoon rosewater
- 1 cup almond flour
- 1 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
Glaze
- 1 ½ cups powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon freshly squeezed lemon juice
- 1 teaspoon rosewater, optional
- crushed pistachios and dried rose petals, for topping
Instructions
- Preheat the oven to 350ºF. Butter and flour a 8’’ round cake pan and set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Beat in the eggs one at a time scraping down the bowl between each egg, then beat in the buttermilk.
- Add the lemon zest, cardamom, vanilla extract, and rosewater. Continue beating until very light and fluffy, about 2-3 minutes.
- Turn the mixture to low and with the mixer on low speed, slowly add in the almond flour, all-purpose flour, baking powder, and salt. Beat until the batter is fluffy and completely incorporated.
- Transfer the batter to the prepared pan and smooth out the top. Bake for 25 minutes or until the top is slightly golden and a cake tester comes out clean. Allow the cake to cool in the pan for about 10 minutes then transfer to a cooling rack.
To make the glaze:
- In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and rosewater until smooth.
- Place the cake, bottom side up on a cake stand or serving dish. Pour the glaze over the top of the cake, allowing it to drip slightly over the edges. Sprinkle with crushed pistachios and rose petals for garnish. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
Storage recommendations
Lucky you, if you happen to have leftover slices! This cake stores well and tastes great even a few days later.
- Storing leftovers: Place any leftover cake in an airtight container or cover it with foil. Store it at room temperature for a couple of days and up to 1 week in the fridge. If it’s been refrigerated, let it sit out at room temperature for about an hour before serving.
- Freezing: You can freeze slices in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight before serving.
