Lemon cardamom cake

Lemon Cardamom Cake

I usually turn this cake bottom side up after it is COMPLETELY cool. This is a great cake on its own but also a great base for a berry shortcake.


  • 4 Tbsp unsalted butter
  • 1 cup granulated sugar substitute
  • 1 tsp Pure Vanilla extract
  • 4 eggs
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 Tbsp Sour cream
  • 1/2 tsp cider vinegar
  • 1/2 tsp baking soda
  • 1/2 cup toasted almonds
  • 2/3 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda divided
  • 1/4 tsp cardamom (If you can’t find this, use 1/2 tsp ground cinnamon or ginger
  • cooking spray or butter for the springform pan (8-9 inches in diameter)

Makes 6


  1. Preheat oven to 350
  2. In a food processor, pulverize the almonds with the flour, cardamom, baking powder and 1/2 tsp of the baking soda
  3. Beat butter and the granulated sugar substitute until fluffy and light yellow. Alternately add the eggs and dry ingredients and beat until thoroughly combined. Add the vanilla extract and beat 30 seconds more. Add in the lemon juice, beat until combined.
  4. Stir in the lemon zest.
  5. Combine the sour cream, vinegar, and remaining baking soda. Allow to double in volume. STIR into the batter.
  6. Pour into an 8 -9 inch springform pan that has been sprayed with a cooking spray or well- buttered.
  7. Bake at 350 for 20-25 minutes CHECKING after 20 minutes. Turn off the oven and allow to cool with the door open for 10 minutes. Remove from the oven and let cool for 15 minutes on a rack before removing the spring form.
  8. Serving suggestion: Top with fresh berries lightly sweetened and a dollop of lightly sweetened sour cream.

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Nutrition facts

Per 82g serving (Serves 6)

  • calories: 217
  • cholesterol: 130mg
  • potassium: 219mg
  • protein: 7.0g
  • saturated fat: 6.3g
  • sodium: 413mg
  • sugars: 1.0g
  • total carbohydrates: 14.2g
  • total fat: 15.1g
  • trans fat: 0g
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