This
was another way for me to use up the lemon! The grated lemon zest with sugar
smelled amazing. This cake is delicious and very easy to throw together. Both
my husband and oldest daughter liked it even though they are not huge fans of
lemon desserts.
Yield:
10
servings
Butter
and flour for the pan
1½cups/190
grams all-purpose flour
1¼teaspoons
baking powder
1teaspoon
ground cardamom
½teaspoon
ground ginger
½teaspoon
fine sea salt
1¼cups/250
grams sugar
1large
(or 2 small) lemons
4large
eggs, at room temperature
½cup/120
milliliters heavy cream, at room temperature
1½teaspoons
pure vanilla extract
5½tablespoons/75
grams unsalted butter, melted and cooled
⅓cup
marmalade, for glaze (optional)
½teaspoon
water, for glaze (optional)
PREPARATION
Step
1
Center
a rack in the oven, and heat it to 350. Butter an 8½-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.
Step
2
Whisk
the 1½ cups flour, baking powder, cardamom, ginger and salt together.
Step
3
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.
Step
4
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. (did take
me 72 min to bake. Baked 60 min uncovered. Then covered with foil and baked 7
more min. Then removed foil and baked additional 5 min)
Step
5
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.
Step
6
When
the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap
loosely on top.
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