I turned 25 last week! I’ve never felt old until I turned this magic little number. I am now noticing all the lines in my face and the aches in my back with higher frequency. To celebrate my milestone I made a mini lemon cardamom cake to share with you.
I shared my birthday week with both Selena Gomez (who also turned 25) and Beyonce. Being in good company, I felt slightly better about my growing pains. Miley Cyrus (ironically) put out a new single entitled, “Younger Now.” So that’s what I’m going with – I’m not older, I’m younger now. Bake and stream below:
Lemon Cardamom Cake with Lemon Buttercream
- 1/2 c. Canola oil, plus additional for greasing cake pans
- 1 1/4 c. All purpose flour, plus more for dusting
- 1/4 tsp. Salt
- 1/2 tbsp. Baking powder
- 1/2 c. Buttermilk
- 1/2 tsp. Vanilla extract
- 1/2 tbsp. Fresh lemon zest
- 1 c. Sugar
- 2 Eggs
- 2 c. Powdered sugar
- 1 stick Unsalted butter
- 3 tbsp. Fresh squeezed lemon juice
- Put oven rack in middle position and preheat oven to 350°F. Brush cake pans with canola oil and dust with flour.
- Whisk together flour, salt, and baking powder until combined well.
- In a separate bowl, stir together buttermilk, oil, vanilla, and zest.
- In another large bowl, beat together sugar and eggs with an electric mixer at medium speed until just combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches beginning with flour mixture until just combined.
- Divide batter evenly between two mini pie tins, slamming once on countertop to remove air bubbles, and bake until a wooden pick inserted in center of each cake comes out clean, 25 to 30 minutes.
- Allow to cool completely before layering and frosting.
- Meanwhile, in a clean bowl beat on medium speed, butter and lemon juice.
- Continue to beat adding powdered sugar one cup at a time.
- Add food coloring of your preference to ice and decorate the cake.
TASTEY BEATS 