A Persian love cake is one of the most delicious and beautiful desserts of all time! It’s perfectly dense, moist, and drizzled with the most delicious glaze to add the most delightfully sweet taste.
I love cake so much, but the number of options to choose to make is sometimes overwhelming! I’ve narrowed down three more cake recipes that you MUST try if you are a cake lover like me. This butter pecan cake, this oatmeal cake, and this classic sour cream pound cake are the best of the best!
What is a Persian Love Cake?
This Persian love cake is a dense cake with a subtle hint of rose flavor. It’s garnished with pistachios and rose petals to really add to its beauty. Legend has it that there was once a Persian woman who was madly in love with a man. In order to get him to love her, she made a love potion. She baked a cake with the love potion in it, and that is how the name Persian love cake was born!
There was no bewitching done to this cake, but I bet after only one or two bites, you will fall in love with this dessert! Not only does the subtle rose flavor taste unique and divine, but once you top it off with that delicious sugar glaze… Well, let’s just say that you definitely won’t be able to stop at one piece! Plus, it looks beautiful enough to serve up on any occasion, and your guests will go crazy over it!
Ingredients in Persian Love Cake
This cake is surprisingly simple! You probably have the majority of your ingredients already in your pantry. Just buy some rose water ahead of time, and you will be good to go! Check out the recipe card at the bottom of the post for exact measurements.
- Butter: I used unsalted butter that was at room temperature. This helps mix into the cake batter and help make it nice and smooth!
- Vegetable Oil: This is what will make your cake nice and moist.
- Eggs: I use large eggs and set them out before I plan on baking so that they can come down to room temperature.
- Granulated Sugar: The sugar helps it taste nice and sweet.
- Lemon Zest: You can use lime zest instead if that’s what you prefer!
- Lemon Juice: I like to use fresh lemon (or lime) juice. Fresh is always best.
- Rose Water: This isn’t something that I normally have on hand so I order this ahead of time so that it’s all ready to go.
- Ground Cardamom: This is a warm flavor with a mix of mint and pepper.
- Baking Powder: The baking powder acts as a leavening agent and helps the cake to rise.
- Salt: The salt will enhance all of the other flavors in the Persian love cake.
- All-Purpose Flour: This will be the main type of flour that you use in this cake.
- Almond Flour: Almond flour is added to the all purpose flour and creates and delightful taste and texture.
- Powdered Sugar: This is always used in a glaze because it is sweet but also dissolves quickly, creating a smooth texture.
- Rose Water: This complements the rose water flavor in the cake.
- Lemon: You can also use lime juice instead.
- Garnish: Edible dried rose petals and raw pistachios (finely chopped)
How to Make a Persian Love Cake
This cake is actually very simple to put together. Impress your guests and whip up this unique and delicious cake, and I guarantee that they will ask you for the recipe when you are done!
- Prep: Preheat the oven to 350°. Spray an 8-inch round cake pan with pan spray and line the bottom with a parchment paper round. Set aside.
- Mix wet ingredients: In a large mixing bowl, combine the butter, oil, eggs, and sugar. Beat on medium high until fluffy, about 2-3 minutes. Add the zest, lemon, or lime juice, rose water and cardamom. Mix until combined.
- Add dry ingredients: Add the flour, almond flour, baking powder, and salt. Mix until combined, scrape down the sides and bottom of the bowl and mix again.
- Bake: Add the batter to the prepared cake pan. Bake for 45-50 minutes, until a toothpick comes out clean from the center.
- Cool: Allow the cake to cool completely.
- Make the glaze: Make the glaze by whisking together the powdered sugar, rose water, lemon or lime juice. If it’s too thin, add a little more powdered sugar. If it’s too thick, add a teaspoon of lemon or lime juice until it has reached the desired consistency. It should be thin enough to spread across the top of the cake, but thick enough to only drip down the sides and not run all over the sides.
- Garnish: Sprinkle the top of the cake with pistachios and rose petals.
Tips for Persian Love Cake
- Let it cool: It’s important that you let the cake cool before you put on the glaze. Otherwise, it will just melt off of the cake!
- Using rose water: Rose water is a very strong flavor so I would stick to what is written in the recipe when using it. It will overpower the cake if you use any more. Less is best!
- Use RAW green pistachios: Roasted pistachios are easy to find but they don’t have that same bright color as raw pisatchios. Take some extra time to find the raw ones at your local grocery store… It’s worth it!
How to Store Leftovers
If you have any extra slices of this cake, then consider yourself lucky! This cake stores well and tastes just as good a few days after you make it.
- In the Refrigerator: Once you are ready to store your cake, place it in an airtight container or cover it with foil. Store it in your fridge for 2-3 days. When you are ready to eat it, let it sit out at room temperature for about an hour before serving.
Persian Love Cake
- ½ Cup Unsalted Butter Room Temperature
- 3 Tablespoons Vegetable Oil
- 2 Eggs Room Temperature
- 1 Cup Granulated Sugar
- 1 Teaspoon Lemon or Lime Zest
- 2 Teaspoons Lemon or Lime Juice
- 2 Teaspoons Rose Water
- 1 Teaspoon Ground Cardamom
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 ½ Cups All-Purpose Flour
- ½ Cup Fine Almond Flour
- 1 Cup Powdered Sugar
- 1 Teaspoon Rose water
- 1 Tablespoon Lemon or Lime Juice
- Edible Dried Rose Petals
- Raw Pistachios Finely Chopped
- Preheat the oven to 350°. Spray an 8-inch round cake pan with pan spray and line the bottom with a parchment paper round. Set aside.
- In a large bowl, combine the butter, oil, eggs, and sugar. Beat on medium-high until fluffy, about 2-3 minutes. Add the zest, lemon, or lime juice, rose water and cardamom. Mix until combined.
- Add the flour, almond flour, baking powder, and salt. Mix until combined, scrape down the sides and bottom of the bowl and mix again.
- Add the batter to the prepared cake pan. Bake for 45-50 minutes, until a toothpick comes out clean from the center.
- Allow the cake to cool completely.
- Make the glaze by whisking together the powdered sugar, rose water, and lemon or lime juice. If it’s too thin, add a little more powdered sugar. If it’s too thick, add a teaspoon of lemon or lime juice until it has reached the desired consistency. It should be thin enough to spread across the top of the cake, but thick enough to only drip down the sides and not run all over the sides.
- Sprinkle the top of the cake with pistachios and rose petals.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Wow!! So gorgeous! Sounds incredible. Is there a way to make these in small individual serving size?
That would lessen the cooking time but I’m sure it would work!
fun cake, thank you and love the pistachios, nice use of them, and lime too, very nice