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Lemon-Spice Visiting Cake
Ingredients
  • Butter and flour for the pan
  • 1 1/2 C. 204 grams all-purpose flour
  • 1 1/4 t. baking powder
  • 1 t. ground cardamom
  • 1/2 t ground ginger
  • 1/2 t. fine sea salt
  • 1 1/4 C. 250 grams sugar
  • 1 large lemon I used the zest from two medium-sized lemons
  • 4 large eggs at room temperature
  • 1/2 C. 120 ml heavy cream (at room temperature)
  • 1 1/2 t. pure vanilla extract
  • 5 1/2 T. 77 grams unsalted butter (melted and cooled)
  • 1/3 C. marmalade melted
  • 1/2 t. water
Instructions
  1. Preheat oen to 350 degrees F.
  2. Butter and dust a 8 1/2-inch loaf pan with flour.
  3. Melt butter and let it cool. Set it aside.
  4. Whisk 1 1/2 C. flour, baking powder, cardamom, ginger and salt together in a large bowl. Set aside.
  5. Combine sugar and the grated zest of one or two lemons in a medium bowl. Rub the sugar and lemon zest together with your fingers until the oil from the zest makes the sugar moist and aromatic. Whisk eggs into the sugar mixture. (Add the eggs one at a time and whisk each time until the egg is fully incorporated.) Whisk in 3 T. lemon juice. Whisk in the heavy cream.
  6. Slowly, add in the dry ingredients in two additions to the sugar mixture. (Use a whisk to do this.)
  7. Add vanilla extract to the melted butter you prepared at the beginning of this recipe. Gradually mix this butter mixture into the batter. Your batter will be thick and glossy.
  8. Scrape the prepared batter into your buttered and flour-dusted loaf pan.
  9. Bake your cake on the center rack of your oven for 70 to 75 minutes. (I set my loaf pan on an insulated cookie sheet for double protection against over-cooking the bottom of the cake.) When it is done, a tester pushed deep into the center of the cake will come out clean. Remove the cake from the oven and let the cake rest for about 5 minutes in the pan. After five minutes, run a blunt knife around the edge of the pan to release the cake. (Be careful here to be sure that the cake is fully releasing from the bottom of the loaf pan.) Invert the cake onto a rack on your counter and then turn the cake over.
  10. Melt the marmalade with the 1/2 t. water to make a glaze. Brush the cake with the glaze. Let it cool completely.
  11. Let the cake cool completely for at least 2 hours before you cut it.
  12. Cream sugar and butter together in a large bowl.