Mango Lassi Yogurt Cake with Cardamom Glaze
This Mango Lassi Yogurt Cake is soft, moist, and gently spiced, inspired by the classic Indian drink. Sweet mango purée and tangy yogurt create a tender crumb, while warm cardamom adds subtle floral depth. Finished with a silky cardamom glaze that melts into the cake, each slice is light, aromatic, and perfectly balanced—not too sweet, not too dense. It’s an elegant yet comforting dessert that feels special enough for gatherings but easy enough for everyday baking.
Servings 10 servings
Calories 300kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- measuring cups
- Measuring spoons
- 8-inch round cake pan or loaf pan
- Parchment paper
- Cooling rack
- small bowl for glaze
- spoon or whisk for drizzling
Ingredients
Mango Yogurt Cake
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cardamom
- ¼ tsp fine salt
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ½ cup full-fat plain yogurt or Greek yogurt
- ½ cup mango purée fresh or canned, smooth
- ⅓ cup neutral oil canola or avocado
- 1 tsp vanilla extract
- Zest of ½ lime optional but lovely
Cardamom Glaze
- ¾ cup powdered sugar
- 2–3 tbsp mango juice milk, or yogurt
- ¼ tsp ground cardamom
- Pinch of salt
Instructions
Prep
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round pan or loaf pan.
Dry Ingredients
- Whisk flour, baking powder, baking soda, cardamom, and salt. Set aside.
Wet Ingredients
- In a large bowl, whisk sugar and eggs until pale and slightly thickened.
- Whisk in yogurt, mango purée, oil, vanilla, and lime zest.
Combine
- Gently fold dry ingredients into wet until just combined. Do not overmix.
Bake
- Pour batter into pan and smooth top.
- Bake 35–45 minutes, until a toothpick comes out clean.
Cool
- Let cool 15 minutes in pan, then turn out onto a rack.
Glaze
- Whisk glaze ingredients until smooth and pourable.
- Drizzle over warm or fully cooled cake.
Notes
- Mango purée matters: Use ripe, sweet mangoes (Ataulfo or Alphonso if available) for the best flavor and natural color. If using canned mango pulp, choose one with no added sugar for balance.
- Yogurt choice: Full-fat plain yogurt gives the softest crumb. Greek yogurt works too, but thin it with 1–2 tablespoons milk if very thick so the cake doesn’t turn dense.
- Cardamom balance: Cardamom should be warm and fragrant, not overpowering. If your cardamom is very fresh or strong, reduce slightly in the glaze.
- Don’t overmix: Fold the batter gently just until combined. Overmixing will tighten the crumb and mute the delicate mango flavor.
- Pan flexibility: This cake works beautifully as a loaf, round cake, or even mini loaves. Adjust bake time and start checking early.
- Glazing tip: Pour the glaze while the cake is just slightly warm if you want it to soak in, or fully cooled for thicker, defined drips.
- Color expectations: The cake will be naturally golden-yellow, not bright orange. Artificial color isn’t needed—the soft pastel tone fits the lassi vibe.
- Flavor develops overnight: Like many yogurt cakes, the flavor deepens after a few hours, making it even better the next day.
- Storage: Keep loosely covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temp before serving for best texture.
- Freezing: Freeze unglazed cake tightly wrapped for up to 2 months. Glaze after thawing for the freshest look.
Optional Variations
- Rose Mango Lassi Cake: Add ½ tsp rose water to the glaze
- Coconut Mango: Replace 2 tbsp yogurt with coconut milk
- Bundt Version: Double glaze for dramatic drips
- Pistachio Finish: Sprinkle finely chopped pistachios over glaze