Cardamom Bundt Cake with Lemon Glaze

I love trying new recipes in the kitchen. For savory dishes I pick and choose bits from various recipes or things I have tried before to make something new but baking is different. I am not a good enough baker to make up my own cake recipes so I test out ones that catch my eye. I found this recipe on King Arthur Baking. I’ve had it saved for a while a finally had some free time to try it. Find it here.

Originally this recipe calls for this cake to be made in a single large Bundt pan and I have one but I wanted something I could store a bit more easily and decided to bake these in my mini Bundt pans. To do so I prepped the batter as directed. I only changed the cook time and duration – these went in at 325°F for 30 minutes.

Once they cooled I did make one additional change but to the icing this time. I added enough lemon juice to make it more like a glaze. The recipe provided ended up thicker than I liked and trying to spread it on was messing up the perfection that was these little cakes. These turnout really well and very different. They paired well with both tea (I was drinking green) and coffee.

Have you ever made a similar recipe? Are you a fan of these flavors? Let me know in the comments and happy baking and find the recipe here!

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Thank you KW Photography for allowing me to use your wonderful photos!

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