Lemon and Buttermilk  Spice Cake

Lemon and Buttermilk Spice Cake

Serves 12-14  

Source:  BA 1/88 

A very nice moist spicy cake with a tangy Lemon Cream Cheese Icing.  The combination of the spice and the lemon is divine.

Cake:

3

cups

flour       (plain)

15

ounces

425

grams

2

tsp

grated lemon peel (1 lemons)

 

 

10

ml

1

tsp

baking powder 

 

 

7.5

ml

tsp

baking soda

 

 

2.5

ml

tsp

freshly grated nutmeg

 

 

2.5

ml

tsp

cinnamon

 

 

2.5

ml

tsp

ground ginger

 

 

1.2

ml

tsp

ground allspice

 

 

1.2

ml

1/8

tsp

ground cloves

 

 

.6

ml

 

 

 

 

 

 

 

1

cup

butter

8

ounces

225

grams

2

cups

dark brown sugar, firmly packed

16

ounces

455

grams

1

tsp

vanilla

 

 

10

ml

5

large

eggs

 

 

 

 

 

 

 

 

 

 

 

1

cup

buttermilk

8

fl ounces

250

ml

Soaking Syrup:

8

tsp

fresh strained lemon juice

 

 

40

ml

Decoration:

1

cup

walnuts finely chopped 

4

ounces

130

grams

Preheat oven to 350F [175C].  Line two 9"  [23 cm] round pans with parchment.

Mix first 9 ingredients in a medium bowl and set aside.
Using electric mixer, cream butter with sugar and vanilla in a large bowl until light and fluffy.
Add eggs 1 at a time, blending well after each addition.
Mix in dry ingredients, alternating with the buttermilk, in 3 additions each.
Blend until smooth, scraping down the sides of the bowl.

Divide the batter between prepared pans.
Bake until tester inserted in center comes out clean, 25-30 minutes.
Cool cakes completely on rack.
Remove from pans, wrap in plastic wrap and freeze partially.
(Or prepare a day ahead, freeze, then thaw for 1 hour before proceeding)

Construction:

Using a long serrated knife, slice each layer horizontally in two.
Set 1 cake layer cut side up on serving plate.
Brush with 2 teaspoons lemon juice.
Spread with scant 2/3 cup [160 ml] icing.
Top with second layer, cut side up. Repeat with lemon juice, icing.
Repeat with remaining two layers, placing top layer with cut side down.
Spread remaining frosting over the sides and press on the walnuts.

Lemon Cream Cheese Icing

8

oz

cream cheese

 

 

227

grams

cup

unsalted butter

2

ounces

57

grams

5

cups

powdered sugar (icing)

20

ounces

567

grams

2

Tbs

grated lemon peel

 

 

30

ml

Using electric mixer, beat cream cheese and butter in medium bowl until fluffy.
Gradually beat in enough sugar to form a thick, spreadable icing.
Stir in lemon peel.

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