Cardamom Yogurt Cake with Mango Lassi Icing

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A sweet riff on mango lassi, this cake’s batter is imbued with yogurt to keep it moist during the bake.

Hetal Vasavada

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

Cardamom Yogurt Cake with Mango Lassi Icing — Photo:
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Active Time:

30 mins

Total Time:

2 hrs 50 mins

Servings:

12 servings

With yogurt as a moistening agent in the batter, this cake has a light, tender crumb infused with warm cardamom. Mango preserves brushed alongside the cake with the yogurt icing glaze offer layers of fruity sweetness while a pistachio garnish adds a nutty, satisfying texture. Finally, fresh mango slices create the crown of this delectable treat. Top the cake with the mango slices just before serving to ensure their moisture does not affect the glaze.

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Ingredients

Cardamom Yogurt Cake

Cooking spray
2 1/3 cups bleached cake flour
1 tablespoon baking powder
1 teaspoon freshly ground cardamom (see Note)
1/2 teaspoon kosher salt
1 cup granulated sugar
1 cup nonfat vanilla strained (Greek-style) yogurt
1 cup neutral cooking oil
2 large eggs
3/4 teaspoon vanilla extract
3 tablespoons mango jelly or preserves, warmed

Mango Lassi Icing

1 cup powdered sugar
1 1/2 tablespoons mango jelly or preserves
1 tablespoon nonfat vanilla strained (Greek-style) yogurt
3 teaspoons fresh lemon juice
Chopped pistachios (optional)
1/4 cup fresh mango slices (about 1 small mango)

Directions

Make the cardamom yogurt cake

Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan liberally with cooking spray, and set aside.
Whisk together cake flour, baking powder, freshly ground cardamom, and salt in a medium bowl until well combined. Whisk together granulated sugar, vanilla yogurt, oil, eggs, and vanilla extract in a large bowl until well combined. Gently whisk flour mixture into yogurt mixture until no large clumps of flour mixture remain, about 1 minute. (Batter does not need to be completely smooth.) Pour batter into prepared loaf pan, and tap loaf pan on countertop to remove any large air bubbles and even out batter.
Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 50 minutes to 1 hour. Loosely cover cake with aluminum foil during final 5 minutes of baking to prevent overbrowning. Let cake cool in loaf pan on a wire rack 10 minutes. Remove cake from pan. While cake is hot, brush warm mango jelly on top and sides of cake. Let cake cool completely on wire rack, 1 hour and 30 minutes to 2 hours.

Make the mango lassi icing

Stir together powdered sugar, mango jelly, and vanilla yogurt until just combined. Gradually whisk in lemon juice until icing is thick, smooth, and runs slowly off whisk. Spoon and spread icing onto cooled cake. Garnish with pistachios, if using. Top with fresh mango slices just before serving.

Note

Cardamom is an essential spice in Indian cuisine. Head to a specialty store or spice shop to source a high-quality cardamom for more flavorful results, or buy online at burlapandbarrel.com.

To make ahead

Cake can be prepared through step 3 up to 1 day in advance. Wrap cooled cake tightly in plastic wrap, and store at room temperature.