This was inspired by a recipe I found in last month’s edition of Martha Stewart Living Magazine. I love her and everything that she does. Towards the middle of the month I’m always anxious to get home and check my mailbox for Martha’s next magazine edition. Nerd, right? I know. This recipe called for cardamon for the spice, but I didn’t have any handy so I substituted it with pumpkin spice, which has traces of cardamon, along with other glorious winter spices. I also used one Meyer lemon and one regular lemon in this recipe. You can use whichever type of lemon you have in your kitchen. I just so happened to have a Meyer lemon handy while my in-laws were in town – they plucked one off their tree and brought it all the way from the Bay Area!
This recipe also called for sour cream, which I replaced with my favorite: low-fat plain Greek yogurt.
I went antiquing over the weekend, and although I don’t think this is considered an antique, I thought it was too cute to pass up. It’s an old Bisquick tin box that at some point held recipe cards – I assume Bisquick recipes. I’ve been in dire need of a recipe box for all of my tear-out recipe cards from magazines, and this box fits the bill. I love it. Recipe boxes are allowed to be quirky and fun.
This cake is light and a perfect ending to a spicy meal. I think next time I might add a dollop of plain Greek yogurt or freshly whipped cream on top! I would even suspect replacing the lemon with orange would take this cake to a whole new level. Orange spice cake – that has a nice sound to it.
Spiced-Lemon Cake ingredients – This recipe was mostly adapted from the October edition of Martha Stewart Living magazine. I changed a few ingredients by swapping sour cream for low- fat Greek plain yogurt.
Vegans – By all means, play around with this recipe and replace the yogurt with 1/2 cup blended tofu until smooth and replace the butter with a vegan based butter, such as Earth Balance. Then for the eggs, replace them with 2 tablespoons of Flax seed with 6 tablespoons warm water. Once stirred, the flax seed thickens a bit.
1 stick of softened unsalted butter (approx. 1/2 cup)
1 1/2 cups all-purpose flour
3/4 cup organic evaporated cane juice sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon pumpkin spice
2 large eggs
1/2 cup low-fat plain Greek yogurt
1/2 cup confectioner’s sugar
2 lemons – 1 tablespoon of fresh lemon zest and 6 tablespoons of lemon juice
Preheat oven to 375 degrees Fahrenheit.
In an electrical mixer, beat butter, sugar, lemon zest and pumpkin spice together until creamy and smooth. Then beat for 3-4 minutes on high until fluffy. Lower speed to medium and beat in one egg at a time. Sift together flour, salt, baking soda and baking powder.
Reduce speed to low and alternate by gradually adding 1/2 cup at a time of flour and a small scoop of plain yogurt until just blended making sure you’re ending with flour.
Using an 8×8 round or square baking pan, grease with olive oil and pour batter in. Bake for 25-30 minutes or until a toothpick comes out clean.
Let cake cool completely.
Lemon Icing Directions
Sift confectioner’s sugar into a medium bowl and whisk in 3 tablespoons of lemon juice. Should be a molasses consistency once done. Pour icing over cooled lemon cake. Icing will harden into a nice lemony shell. Serve with a dollop of freshly whipped cream if you’d like.