LEMON-SPICE VISITING CAKE
Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability - make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day's rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the 'lemon trick': Use your fingertips to rub the recipe's lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h25m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Center a rack in the oven, and heat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers' spray isn't as good as butter and flour.) Place on a baking sheet.
- Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
- Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
- Bake for 70 to 75 minutes (if the cake looks as if it's getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
- For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
- When the cake is completely cool, wrap in plastic to store. If it's glazed, wrap loosely on top.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 196 milligrams, Sugar 26 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sana Ullah
[email protected]This cake is a great way to use up leftover lemons.
KHIYAM KHAN
[email protected]I've made this cake several times now and it's always a hit. It's my go-to recipe for lemon cake.
Sudais Writes
[email protected]This cake is so moist and flavorful. It's the best lemon cake I've ever had.
ANILPANDEY PANDEY
[email protected]I love that this cake is not too sweet. It's the perfect balance of flavors.
mir carter
[email protected]This cake is a great gift for friends and family. It's always a crowd-pleaser.
Imran mughal
[email protected]The lemon-spice glaze is the perfect finishing touch to this cake. It adds a touch of sweetness and complexity.
Victor Taute
[email protected]This cake is so easy to make, I can even make it on a weeknight.
Alan Mccullogh
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Qazi Yasir
[email protected]This cake is perfect for a summer party. It's light and refreshing, but also satisfying.
Wyatt Levengood (SupremeXGucci2006)
[email protected]I love the combination of lemon and spice. It's so unique and flavorful.
Melissa Morales
[email protected]This cake is a great way to use up leftover lemons.
Linda Gail Madron
[email protected]I've made this cake several times now and it always turns out perfectly. It's my go-to recipe for lemon cake.
Veronica Cowan
[email protected]I love the way the lemon-spice glaze soaks into the cake. It makes it so moist and delicious.
Don Sylvester
[email protected]This cake is the perfect dessert for any occasion. It's light and refreshing, but also rich and flavorful.
Aviraj Thakur
[email protected]I made this cake for a potluck and it was a huge hit. Everyone raved about it.
evie dolan
[email protected]I'm not a big baker, but this recipe was so easy to follow that even I could do it. The cake turned out perfectly.
Kafayatullah Atef
[email protected]I love that this recipe uses simple, everyday ingredients. I always have them on hand.
Hridoy Vhai
[email protected]This cake is so easy to make. I was able to whip it up in no time.
Luis Vargas
[email protected]The flavors in this cake are amazing! The lemon and spice are a perfect combination.
Princy Horsfall
[email protected]This recipe is a keeper! I've made it twice now and it's been a hit both times. The cake is moist and flavorful, and the lemon-spice glaze is the perfect finishing touch.