Persian Love Cake

I love making this Persian Love Cake when I want something elegant, fragrant, and deeply comforting. The aroma of rose, cardamom, and citrus fills my kitchen as it bakes, and every slice feels soft, moist, and slightly magical, making it perfect for special moments or a calm afternoon treat.

Why You’ll Love This Recipe

I like this recipe because it’s unique yet simple to prepare. I enjoy how the flavors are delicate rather than overly sweet, and how the texture stays tender thanks to the yogurt and almond flour. It feels like a cake meant to be savored slowly with tea or coffee.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup plain yogurt
1 teaspoon rose water
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup almond flour
1 teaspoon baking powder
½ teaspoon ground cardamom
¼ teaspoon salt
Zest of 1 orange

For the syrup
¼ cup honey
2 tablespoons lemon juice
1 tablespoon rose water

For topping
¼ cup pistachios, chopped
1 tablespoon dried rose petals

Directions

I start by preheating the oven to 350°F (175°C) and greasing a round cake pan. In a bowl, I cream the butter and sugar together until light and fluffy. I add the eggs one at a time, mixing well, then stir in the yogurt, rose water, and vanilla.

In a separate bowl, I mix the all-purpose flour, almond flour, baking powder, cardamom, salt, and orange zest. I gradually fold the dry ingredients into the wet mixture until just combined.

I pour the batter into the prepared pan and smooth the top. I bake the cake for 35–40 minutes, until a toothpick inserted in the center comes out clean.

While the cake bakes, I gently warm the honey, lemon juice, and rose water in a small saucepan. Once the cake is out of the oven, I poke small holes on the surface and slowly pour the syrup over the warm cake so it absorbs fully.

I finish by sprinkling chopped pistachios and dried rose petals over the top.

Servings And Timing

This recipe makes about 8 slices.
Prep time: 15 minutes
Cooking time: 40 minutes
Total time: about 55 minutes

Variations

I sometimes replace orange zest with lemon zest for a sharper citrus note. When I want a richer cake, I add a light glaze made from powdered sugar and lemon juice. I also enjoy serving it with a dollop of whipped cream or yogurt.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. I let it come to room temperature before serving so the flavors shine.

FAQs

What does Persian Love Cake taste like?

I find it lightly sweet, floral, and warmly spiced with a soft, moist texture.

Can I skip the rose water?

I can skip it, but I find it adds a signature floral note that makes the cake special.

Is almond flour necessary?

I like using almond flour for moisture and texture, but I can replace it with more all-purpose flour if needed.

Can I make this cake ahead of time?

I often make it a day ahead because the flavors deepen as it rests.

Does this cake freeze well?

I freeze it without the topping and add pistachios and rose petals after thawing.

Conclusion

I keep coming back to Persian Love Cake because it’s gentle, aromatic, and comforting in a way few desserts are. It feels timeless and special, and every bite reminds me why simple ingredients paired thoughtfully can create something truly beautiful.

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