Ingredients:

Cake:

Eggs......................................3 each

Sugar.....................................1 cup

All Purpose Flour................1 cup

Baking Powder.....................2 teaspoons

Salt........................................1/2 teaspoon

Almond Meal.......................1/2 cup

Cardamom...........................1 teaspoon

Nutmeg.................................1/2 teaspoon

Lemon Zest..........................1-2 tablespoons (about 1 lemon)

Buttermilk.............................1/3 cup

Coconut Oil...........................1/2 cup

Vanilla Extract.......................1 teaspoon

Orange Blossom Water........1 teaspoon

Glaze: 

Powder Sugar..........................1 cup

Water........................................1/2 cup

Orange Blossom Water..........1 tsp

Directions:

1. Pre-heat oven to 325

2. Prepare bundt pan--brush cooking oil or melted butter inside the pan to thoroughly coat it.  Dust granulated sugar in the pan and shake it out any loose sugar. (I like to use mini silicon molds that are about 5" in size. You can also use a small bundt pan that is about 8")

3. Measure all of the dry ingredients (flour, almond meal, baking powder, salt, cardamom, and nutmeg) sift the ingredients together and set them aside for later.

4. Whisk the eggs with sugar and lemon zest until pale in color and light and fluffy.

5. Measure the liquid ingredients all together ( buttermilk, coconut oil, vanilla, orange blossom water.

6. Slowly add 1/2 of the dry mixture to the whipped eggs and gently mix together so not to deflate the eggs.  **I recommend scraping down the bowl you time you add more ingredients to make sure everything is mixed in thoroughly.

7. Slowly add 1/2 of the liquid mixture until just combined.

8. Add the remaining 1/2 dry mixture and mix then finish by adding the last amount of liquid.  Mix until everything is combined.

9. Scoop batter into the prepared mold (fill about 3/4 high)

10. For smaller individual molds bake for about 10-15 minutes or until golden brown and the batter springs back to the touch.  For the larger molds about 8" in size bake for about 30-40 minutes rotating 1/2 through.  **Use a  small knife to insert into the cake.  The knife should come out clean when it is finished!

11.  Remove from the oven and let cool completely before removing from the pan. **for the larger molds it is helpful to run a warm knife along the inside edge to help loosen the cake before flipping it over to un-mold.

12. While the cake is cooling prepare the glaze.  Add the powder sugar, water, and orange blossom water and whisk for a few minutes until the glaze begins to slightly thicken.  It will still be runny so pours nice and evenly over the cake.  At this point you can add a little food coloring if you would like a little color to the glaze! (if glaze is too runny add more powder sugar to thicken.  if too thick you can add more water)

13. Once the cake is cooled flip the mold upside down and gently shake the cake loose.  It should come out nice and clean!

14. Pour the glaze over the cake and Enjoy!!

15. This cake will stay fresh if wrapped and refrigerated for 3-5 days.  It is best served at room temperature.