Lemon Spice Cake

Lemon Spice Cake

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Lemon & Spices in a cake recipe that freezes well... Perfect for times guests just 'stop by'. That's why in some parts of the country this is called a 'visiting cake'. 

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Lemon Spice Cake
Lemon & Spices in a cake that freezes well... Perfect for times guests just 'stop by'.
Ingredients
  • 1½ cups (205g) all-purpose flour
  • 1¼ tsp (6 mL) baking powder
  • 1 tsp (5 mL) ground cardamom
  • 1 tsp (5 mL) ground cinnamon
  • ½ tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) ground cloves
  • ½ tsp (2 mL) coarse salt
  • 1¼ cups (250g) granulated sugar
  • 2 Tbsp (30 mL) lemon zest
  • 3 Tbsp (45 mL) lemon juice (from about 2 lemons)
  • 4 large eggs, room temperature
  • ½ cup (125 mL) 35% cream, room temperature
  • 1½ tsp (7 mL) pure vanilla extract
  • 5½ Tbsp (75 grams) butter, melted and cooled
Instructions
Preheat oven to 350ºF (180ºC).Butter an 8½” loaf pan, dust with flour and tap out the excess. In the video I use a dish - a pan is better.Whisk the flour, baking powder, spices and salt together.Put the sugar and zest in a large bowl, and whisk until the zest releases its oils (you’ll see it moistens, and smells amazing). Whisk in the eggs one at a time. Whisk in the juice, then the cream. Continue with the whisk, and gradually mix in the dry ingredients. Whisk in the vanilla. Then slowly blend in the butter. Scrape it into the loaf pan.Bake for 70 to 75 minutes or until a tester inserted in the centre of the cake comes out clean. Transfer to a rack, let cool for 5 minutes and then tip out of the pan.
Details
Prep time: Cook time: Total time: Yield: 1-81/2" Loaf
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