What is it about the thought of a spiced cake that just puts me into the baking mode. This morning I had a list of very important things I needed to get done. Very important. Really. Instead, I dropped the kidos off at school and slammed myself down on the couch with a cup of coffee and a back issue of Martha’s magazine. Mistake number one.
I didn’t get far until I found this recipe and immediately lugged out the stand mixer and startedthrowing it together. Am I the only who gets completely distracted by baked goods? I didn’t even finish reading the magazine. I don’t even know where it is at this point.
I think it was the cardamom that really motivated me to whip this up. Cardamom has such a unique taste with an intensely aromatic, resinous fragrance. I love it. Love it.The thought of it together with lemon was exactly what I was craving. Even though I had no idea I wanted it until I saw it. Oh well.
Anyway, if you love citrus and cardamom and cake and icing….make it! And if you’ve never tried it together…I would get on that immediately.
Preheat oven to 375o F. Butter and flour an 8″ 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, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in 3 Tablespoons of 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 wire rack and let cool completely.
Whisk confectioners’ sugar with remaining 3 Tablespoons lemon juice until smooth; pour over cooled cake.
If you get out a magnifying glass you can see the flecks of cardamom…they will knock your socks off. Your family will love you forever if you make this. I promise.
Spiced Lemon Cake
Adapted from Martha Stewart
1 stick (1/2 cup) unsalted butter, room temperature plus more for pan
1-1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking power
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 Tablespoon finely grated lemon zest
6 Tablespoon fresh lemon juice, divided
3/4 teaspoon ground cardamom
2 large eggs
1/2 cup sour cream
1-1/2 cups confectioners’ sugar
Preheat oven to 375o F. Butter and flour an 8″ 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, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in 3 Tablespoons of 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 wire rack and let cool completely.
Whisk confectioners’ sugar with remaining 3 Tablespoons lemon juice until smooth; pour over cooled cake.
