Connect with Us
- Customer Service
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
Pour 1/2 cup warm (110°F to 115°F) water into a small bowl and sprinkle with yeast and 2 teaspoons of the granulated sugar and stir to combine.
Meanwhile, sift together 3 1/2 cups of the flour, remaining 1/2 cup granulated sugar, cardamom, allspice and salt in a large bowl.
Stir in lemon zest, then make a well in the middle of the flour mixture.
Alternately, transfer dough to a lightly floured surface and knead, adding up to 1 cup more flour about 1 tablespoon at a time as needed so that dough is shiny, elastic and no longer sticky, about 5 minutes.
Cover bowl and place in a warm spot for about 1 1/2 hours, or until the dough doubles in volume.
Preheat the oven to 375°F.
Beat the whole egg and remaining 1 tablespoon of milk together in a small bowl to make an egg wash.
Brush top and sides of dough ring with egg wash, then bake on a baking sheet on middle rack of oven for 25 to 35 minutes, or until golden brown and cooked through.
Place cake on wire rack to cool, then hide a trinket in the cake by poking it up through the bottom.
Combine powdered sugar, lemon juice and 3 tablespoons water in a bowl and whisk until smooth. If icing is too stiff, add more water until spreadable.
Divide icing among three small bowls and color each separately with drops of green, purple and yellow food coloring.
Spread icing over top of cake in alternate colors, making about 2 sections for each color. Cut cake into slices and serve.