Spice Cake With Lemon Glaze Recipes

Steps:

• For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
• Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
• Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
• Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
• Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
• For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
• Serve the cake warm or room temperature with the lemon sauce.

Steps:

• Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
• Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
• Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
• Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
• Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
• When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

Steps:

• Center a rack in the oven, and heat it to 350. Butter an 8 1/2-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.
• Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
• 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.
• 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.
• 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.
• When the cake is completely cool, wrap in plastic to store. If it's glazed, wrap loosely on top.

Steps:

• 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.

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.
• Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, mixing well after each addition.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites and walnuts into batter gently but thoroughly.
• Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
• Make glaze:
• Whisk together confectioners sugar and lemon juice until smooth. Transfer cake to a plate, then drizzle glaze over cake and let stand until glaze is set, about 20 minutes.

Steps:

• Preheat oven to 350.
• For the cake, mix the currants and boiling water and set aside.
• Sift flour, cornstarch, baking soda and powder together.
• Then sift spices with the flour mixture.
• Cream the sugar, corn syrup, vanilla extract, and lemon juice in a large bowl.
• Whisk in about 1/3 of the dry ingredients, then half of the water-currant mixture.
• Then whisk in another third of the dry ingredients and remainder of the water-currants.
• Finally, add the last third of the flour.
• Lightly spray a tube pan (Bundt) with vegetable oil spray, then pour in the batter.
• Bake for 45 to 50 minutes, until a tester comes out clean.
• Cool for 10 minutes in the pan.
• Run a knife around the edges, remove cake from pan and set it on a rack.
• Prick a number of holes in it with a fork or toothpicks.
• Combine the glaze ingredients (yogurt, confectioners sugar, and 2t lemon juice) and mix until well blended.
• Spread some of the glaze evenly on the top, aloowing to drip on the sides.
• Periodically add more glaze as the cake cools and it absorbs the previous glazing's liquid.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
• In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
• To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
• Serve slices of cake with the warm lemon sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter.
• Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest.
• Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky.
• Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes.
• Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Steps:

• Butter well a 3-quart (5-inch-deep) decorative cake pan. Into a bowl sift together the flour, the cinnamon, the allspice, the nutmeg, the baking soda, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and the sugar until the mixture is light and fluffy, beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Beat in the flour mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating well after each addition. In another bowl with cleaned beaters beat the egg whites until they just hold stiff peaks, fold them and the walnuts into the batter gently but thoroughly, and spoon the batter into the buttered pan, smoothing the top. Bake the cake in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack for 10 minutes, and invert it onto the rack to cool completely. The cake may be made 1 day in advance and kept wrapped tightly in plastic wrap.
• In a small bowl whisk together the sugar and the lemon juice until the glaze is smooth.
• Transfer the glaze to a heavy-duty resealable plastic bag and cut a small opening with scissors in one corner of the bag. Drizzle the glaze over the cake in a circular motion and let the cake stand until the glaze is set. The cake may be glazed 6 hours in advance and kept covered loosely. Transfer the cake to a cake plate.
• In a small heavy saucepan combine the corn syrup and the sugar, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup until it is a golden caramel and registers 320°F. on a candy thermometer. While the syrup is boiling, oil lightly a 12-inch-square sheet of foil. Working quickly over the foil, with a fork stir the cranberries into the syrup, lift them out, and transfer them immediately to the foil, forming them into a cluster with the fork. Let the cluster cool completely. The cluster may be made 2 hours in advance (preferably not on a damp day) and kept in a cool, dry place.
• Pry the cluster gently from the foil, arrange it on the cake plate, and garnish it with the mint sprig.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and lightly flour a 9-inch square baking pan.
• Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
• Stir sugar, molasses, oil, and egg into flour mixture until just combined.
• Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
• Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
• Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.