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