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
SPICED LEMON CAKE
Cardamom lends a flowery note to this spiced lemon cake, made with the zest and juice of two lemons. Once cooled, drizzle with a sugary lemon icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes one 8-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt.
- Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan.
- Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn out onto a wire rack. Let cool, top side up. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.
SPICE CAKE WITH LEMON SAUCE
Provided by Trisha Yearwood
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
- Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
- Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
- Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
- Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
- For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
- Serve the cake warm or room temperature with the lemon sauce.
RHUBARB SPICE CAKE WITH LEMON SAUCE
My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.
Provided by PRICKLY PEAR
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
- To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
- Serve slices of cake with the warm lemon sauce.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 70.8 g, Cholesterol 32 mg, Fat 6.8 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 339.9 mg, Sugar 51.1 g
WALNUT SPICE CAKE WITH LEMON GLAZE
Categories Cake Mixer Dessert Bake Thanksgiving Lemon Walnut Spice Fall Cinnamon Sour Cream Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.
- Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, mixing well after each addition.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites and walnuts into batter gently but thoroughly.
- Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
- Make glaze:
- Whisk together confectioners sugar and lemon juice until smooth. Transfer cake to a plate, then drizzle glaze over cake and let stand until glaze is set, about 20 minutes.
SPICE CAKE WITH LEMON GLAZE
Make and share this Spice Cake With Lemon Glaze recipe from Food.com.
Provided by alijen
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- For the cake, mix the currants and boiling water and set aside.
- Sift flour, cornstarch, baking soda and powder together.
- Then sift spices with the flour mixture.
- Cream the sugar, corn syrup, vanilla extract, and lemon juice in a large bowl.
- Whisk in about 1/3 of the dry ingredients, then half of the water-currant mixture.
- Then whisk in another third of the dry ingredients and remainder of the water-currants.
- Finally, add the last third of the flour.
- Lightly spray a tube pan (Bundt) with vegetable oil spray, then pour in the batter.
- Bake for 45 to 50 minutes, until a tester comes out clean.
- Cool for 10 minutes in the pan.
- Run a knife around the edges, remove cake from pan and set it on a rack.
- Prick a number of holes in it with a fork or toothpicks.
- Combine the glaze ingredients (yogurt, confectioners sugar, and 2t lemon juice) and mix until well blended.
- Spread some of the glaze evenly on the top, aloowing to drip on the sides.
- Periodically add more glaze as the cake cools and it absorbs the previous glazing's liquid.
Nutrition Facts : Calories 159.1, Fat 0.2, Cholesterol 0.2, Sodium 189.1, Carbohydrate 39.1, Fiber 0.8, Sugar 25.6, Protein 1.7
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