Lemon and Buttermilk Spice Cake
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Serves 12-14
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Source: BA 1/88
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A very nice moist spicy cake with a tangy Lemon Cream Cheese Icing. The combination of the spice and the lemon is divine.
Cake:
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3
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cups
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flour (plain)
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15
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ounces
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425
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grams
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2
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tsp
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grated lemon peel (1½ lemons)
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|
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10
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ml
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1½
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tsp
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baking powder
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|
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7.5
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ml
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½
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tsp
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baking soda
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|
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2.5
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ml
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½
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tsp
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freshly grated nutmeg
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|
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2.5
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ml
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½
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tsp
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cinnamon
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|
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2.5
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ml
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¼
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tsp
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ground ginger
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|
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1.2
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ml
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¼
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tsp
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ground allspice
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|
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1.2
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ml
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1/8
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tsp
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ground cloves
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|
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.6
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ml
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|
|
|
|
|
|
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1
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cup
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butter
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8
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ounces
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225
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grams
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2¼
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cups
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dark brown sugar, firmly packed
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16
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ounces
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455
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grams
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1
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tsp
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vanilla
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|
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10
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ml
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5
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large
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eggs
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|
|
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|
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|
|
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1
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cup
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buttermilk
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8
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fl ounces
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250
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ml
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Soaking Syrup:
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8
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tsp
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fresh strained lemon juice
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|
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40
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ml
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Decoration:
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1
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cup
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walnuts finely chopped
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4½
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ounces
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130
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grams
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Preheat oven to 350°F [175°C]. 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
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8
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oz
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cream cheese
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|
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227
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grams
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¼
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cup
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unsalted butter
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2
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ounces
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57
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grams
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5
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cups
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powdered sugar (icing)
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20
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ounces
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567
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grams
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2
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Tbs
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grated lemon peel
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30
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ml
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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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