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Lemon spice cake
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Does anyone know any nice recipes for lemon spice cake please? Thanks
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SPICE CAKE
Makes a 8x8x2" cake
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoons nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
1/3 cup plus 2 tablespoons milk
1 teaspoon vanilla
1/2 cup butter or margarine
1 cup sugar
1 egg
Lemon-Spice cake: Prepare as directed but add 1 teaspoon lemon extract and the finely grated rind of 1 lemon along with the egg.
Preheat oven to 350. Sift flour with baking powder, salt, and spices and set aside. Mix milk and vanilla. Cream butter until light, add sugar gradually, continuing to cream until fluffy. Add egg and beat well. Add dry ingredients alternately with milk, beginning and ending with the dry and adding abour 1/3 of the total at a time.
Spoon into a ungreased 8x8x2" pan lined on the bottom with waxed paper. Bake about 45 minutes until cake pulls from sides of pan and is springy to the touch. Cool upright in pan on a wire rack 10 min, loosen edges, and invert on a rack. Peel off paper, turn right side up and cool. Frost or not as desired. About 200 calories for each of 12 servings.
Makes a 8x8x2" cake
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoons nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
1/3 cup plus 2 tablespoons milk
1 teaspoon vanilla
1/2 cup butter or margarine
1 cup sugar
1 egg
Lemon-Spice cake: Prepare as directed but add 1 teaspoon lemon extract and the finely grated rind of 1 lemon along with the egg.
Preheat oven to 350. Sift flour with baking powder, salt, and spices and set aside. Mix milk and vanilla. Cream butter until light, add sugar gradually, continuing to cream until fluffy. Add egg and beat well. Add dry ingredients alternately with milk, beginning and ending with the dry and adding abour 1/3 of the total at a time.
Spoon into a ungreased 8x8x2" pan lined on the bottom with waxed paper. Bake about 45 minutes until cake pulls from sides of pan and is springy to the touch. Cool upright in pan on a wire rack 10 min, loosen edges, and invert on a rack. Peel off paper, turn right side up and cool. Frost or not as desired. About 200 calories for each of 12 servings.
STOUT SPICE CAKE WITH LEMON GLAZE
3 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons double-acting baking powder
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon aniseed, ground in an electric spice grinder
3/4 cup unsulfured molasses
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled slightly
3/4 cup firmly packed dark brown sugar
a 12-ounce bottle of stout
2 large eggs, beaten lightly
3/4 cup milk
2 cups chopped pecans, toasted lightly
1 cup confectioners' sugar
3 1/2 tablespoons fresh lemon juice
Preheat the oven to 350�F. and butter a glass baking dish, 12 by 8 by 2 inches. Into a large bowl sift together the flour, the salt, the baking soda, the baking powder, and the spices. In a bowl whisk together the molasses, the butter, the brown sugar, the stout, the eggs, and the milk and add the mixture to the flour mixture. Whisk the batter until it is combined and stir in the pecans. (The batter will be thin.) Pour the batter into the baking dish, bake the cake in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean, and let it cool completely in the dish on a rack. Turn the cake out onto the rack.
In a small bowl whisk together the confectioners' sugar and the lemon juice, pour the glaze over the cake, and spread it with a metal spatula, letting it drip down the sides. Let the cake stand for 30 minutes, or until the glaze is set.
I know this is not exactly what you're looking for, but my guest enjoyed it so much i want to share it.
3 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons double-acting baking powder
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon aniseed, ground in an electric spice grinder
3/4 cup unsulfured molasses
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled slightly
3/4 cup firmly packed dark brown sugar
a 12-ounce bottle of stout
2 large eggs, beaten lightly
3/4 cup milk
2 cups chopped pecans, toasted lightly
1 cup confectioners' sugar
3 1/2 tablespoons fresh lemon juice
Preheat the oven to 350�F. and butter a glass baking dish, 12 by 8 by 2 inches. Into a large bowl sift together the flour, the salt, the baking soda, the baking powder, and the spices. In a bowl whisk together the molasses, the butter, the brown sugar, the stout, the eggs, and the milk and add the mixture to the flour mixture. Whisk the batter until it is combined and stir in the pecans. (The batter will be thin.) Pour the batter into the baking dish, bake the cake in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean, and let it cool completely in the dish on a rack. Turn the cake out onto the rack.
In a small bowl whisk together the confectioners' sugar and the lemon juice, pour the glaze over the cake, and spread it with a metal spatula, letting it drip down the sides. Let the cake stand for 30 minutes, or until the glaze is set.
I know this is not exactly what you're looking for, but my guest enjoyed it so much i want to share it.
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