Spiced-Lemon Cake Recipe

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 ingredientsThis 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

Directions

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.

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2 Comments

  • Posted October 25, 2010 at 3:59 AM | Permalink

    I really like your photos. They have soul to them. Love the pumpkin spice and lemon. Looks delicious!

  • Posted November 1, 2010 at 8:27 PM | Permalink

    LimeCake – Thank You!

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