Lemon Glazed Spice Cake

The forecast is calling for rain again today. In fact it looks like the only sunny day this week is Thursday. At some point you have to work through the gloominess and that is the point we are at my friends. Not only has the rain been falling, but the temperatures aren’t climbing. It’s like a rainy fall here and fall makes me think of spices, cloves, nutmeg and cinnamon. Warmth in food if not outside.

I found this cake on JoytheBaker.com, again! Do you see a trend here? I liked the dichotomy of this cake, that’s what drew me to it. The warmth of the spices and the cool, freshness of the lemon glaze. Very fitting for the month of April. The cake is smooth and spicy and the lemon glaze does just what it’s suppose to hardening over the top creating the perfect texture and bite.

It is a delicious cake that can be enjoyed on its own, with fresh whipped cream or with vanilla, sweet cream or cinnamon ice cream.

Lemon Glazed Spice Cake

{Recipe from JoytheBaker.com}

Cake:

1 cup all-purpose flour

1/2 cup white whole wheat flour (you can use 1 1/2 cups all-purpose flour if you don’t have wheat flour)

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoons salt

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/4 teaspoons ground cloves

1/2 teaspoon allspice

1/4 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

1/3 cup almond oil (or any lightly colored oil)

1 cup buttermilk (if you’d like to make this vegan, use soy milk instead of buttermilk.  also add a splash of white vinegar to the wet ingredients)

Lemon Glaze:

1 cup powdered sugar

juice of 1 lemon

Preheat oven to 350 degrees F.  Grease and flour a 8×8-inch baking pan.

In a large mixing bowl, sift together the flours, baking powder, baking soda, salt and spices.  Make a well in the center of the dry ingredients.

In a smaller bowl whisk together the oil, buttermilk (or soy milk and a splash of vinegar) and vanilla extract.  Add the wet ingredients all at once to the dry ingredients.  Fold together until the ingredients are well combined, but not overmixed.

Spread batter out into baking pan and bake for 25-35 minutes or until a skewer inserted in the center comes out clean.

While the cake is baking, assemble the lemon glaze.  Mix the powdered sugar with the lemon until smooth and loose enough to drizzle easily.

When cake is done baking, remove it from the oven and use a toothpick or fork to dot holes in the warm cake.  While the cake is still warm, slowly drizzle it with lemon glaze, spreading out the glaze to create a coating that will dry and harden slightly.

Let cool to room temperature and serve topped with slightly whipped cream.

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