Fragrant Persian Love Cake With Rose and Pistachios

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes

Persian love cake is the citrus-scented crumb with rosewater and pistachios, the one that looks like a garden. I use orange and lemon zest so the crumb stays light under the floral top.

The Persian Love Cake Recipe is easy to follow, making it accessible for both beginners and experienced bakers. The cake’s unique combination of flavors makes it a standout dessert in any culinary repertoire.

Delicious and Aromatic Persian Love Cake

This cake features moist layers infused with rose water and topped with crushed pistachios, creating a visually stunning and flavorful dessert. It takes about 1 hour to prepare and bake and serves around 10 people.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup plain yogurt
1/4 cup rose water
1 teaspoon vanilla extract
1/2 cup crushed pistachios for topping
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a round cake pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, yogurt, rose water, and vanilla extract, mixing until well combined.

Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Decorate: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, top with crushed pistachios and dust with powdered sugar if desired.