April is my favorite month, filled with warm weather and vibrant spring energy. It's also my birthday month (25 this year!), and as I reflect, the theme of growth resonates deeply with me.
Growth often becomes clear only in hindsight; it's only after we've evolved that we realize we were on the right path all along.
This past year, I've embraced aspects of myself that I used to overlook. I've discovered that the things I once doubted I could do are now the ones that bring me the greatest joy and show the real me. I'm taking on projects that truly reflect my values.
One major inspiration throughout this growth has been the wonderful people I surround myself with. They celebrate our unique differences, and in honor of my birthday and those who have impacted my journey, I created a cake that blends my favorite flavors from my Indian heritage.
Inspired by a lemon cake recipe, I customized it to make my own. Any cake from that recipe source is bound to be delicious.
When I think of desserts from my childhood, rose and cardamom are the standout flavors that come to mind.
The floral notes of cardamom pair beautifully with rose, and I added orange zest for a bright, zesty kick that complements the cardamom perfectly.
This cake is incredibly light and fluffy. After trying various recipes, I've found that using buttermilk results in a superior cake.
The recipe makes two 8-inch cakes, and I prefer a simple decoration style with a single layer of frosting. I'm not a professional decorator, so this method is inviting and easy. Although it appears the frosting and cake layers are equal, covering the sides would change that. My motto? More frosting is always better when it comes to cake!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground cardamom
- Zest of 1 orange
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 1/4 cups buttermilk, at room temperature
- 4 egg whites, at room temperature
- 1 tbsp rose water
For the frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 1/2 tbsp rose water
- Pinch of salt
- Food coloring, if desired
Instructions
- Preheat the oven to 350°F. Prepare two 8-inch cake pans by lining them with parchment paper.
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- In a stand mixer bowl, combine the cardamom, orange zest, and sugar. Rub the zest into the sugar until fragrant. Add the butter without mixing yet.
- In a separate measuring cup, mix buttermilk, egg whites, and rose water until combined.
- Using a paddle attachment, beat the butter and sugar mixture until light and fluffy, scraping the bowl halfway through.
- Mix on medium speed, alternating between adding the flour and buttermilk mixtures, starting and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Divide the batter between the prepared pans and place on the middle oven rack.
- Bake for 30-35 minutes, checking for doneness at 30 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
- Once baked, cool the cakes in the pans on a wire rack. After cooling, remove them from the pans and let cool completely before frosting.
- For the frosting, combine all ingredients in a stand mixer and whip until light and fluffy, scraping the bowl halfway through.
- Decorate the cakes as desired and enjoy!
