Cardamom Yogurt Cake with Mango Lassi Icing

Cardamom Yogurt Cake with Mango Lassi Icing

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


  • 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
  • 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)


  1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan liberally with cooking spray, and set aside.
  2. 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.
  3. 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.
  4. 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.

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