April 21, 2010

Spiced Honey Lemon Cake

Winner! Winner! Winner!

Here is the winner who wins the KitchenAid cast iron casserole.

Marlis - "I spoiled my first born with gourmet homecooked, organic babyfood. Her favorite was rice/chicken with spinach and seasoned with a tad rosemary, pepper and salted butter. the only problem was traveling... she refused to eat any commerically available baby food. I am proud to say that even as a 10 year old she has a very grown up taste :) Now I have to try this rice pudding of yours. It sounds divine!!!"

Marlis, please email me at lululuathome@gmail.com to claim your chic baby.

Thank you all for participating.

(makes a 6" cake or 1 loaf)
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
2/3 cup honey
1/2 cup sour cream
zest from a lemon
1/4 cup lemon juice
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tbsp baking powder
1/2 tbsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground allspice
small pinch of freshly grated nutmeg

Preheat oven to 350F. Grease a 6" cake pan or a loaf pan.

Using a stand mixer, beat together butter and brown until light and fluffy, about 3 mins. Add egg and mix until combined. Add honey, sour cream, lemon zest, lemon juice and vanilla. Beat until fully incorporated.

In a medium bowl, sift together the flour, baking powder, baking soda, salt and spices. Set aside.

With the mixer on low speed, mix in flour mixture.

Transfer batter to the greased pan.

Bake until cake is golden brown and firm to the touch, about 40 mins.

Cool in the pan for 5 mins. Remove to wire rack and cool completely.


Lauren said...

Something about the summery weather means that I really want to use more lemons in cooking. I have been thinking about a lemon cake for a while, and this one sounds perfect. Think I will really enjoy the spices!

C and C Dish said...

This cake looks fabulous and sounds delicious!

Pacheco Patty said...

Looks wonderful, great photo!

Wit,wok and wisdom said...

Ohh my!!The cake looks heavenly and gorgeous!Lovely photos and a great recipe...don't have an idea how close to yours mine will turn out,but will sure give it a try:)

Sook said...

Oh yum! The cake looks perfect!

m.e (Cathie) said...

that looks & sounds great.
gorgeous pic.

SashaInTheKitchen said...

cake looks gorgeous and sounds light and delicious!

penny aka jeroxie said...

Looks like a really moist and summery cake.

Divina Pe said...

Congratulations to the winner. But I love the cake. It looks and sounds heavenly.

Olive said...

your cake looks moist and delicious..really nice to have with coffee..yum! Congrats to the lucky winner of the beautiful casserole..I'm jealous..kidding! ;)

Emily Ziegler said...

Oh my this has to taste heavenly! I love all of the spices!!!

Tasty Eats At Home said...

These kind of cakes are my favorites - unfussy, uncomplicated, but delicious!

Joy said...

Beautiful photo -- I love the simplicity of this wonderful cake and the variety of spices -- I can only imagine what the wonderful smells are while this is baking. Great post lululu!

Anonymous said...

All we talk about is citrus in our food, so this takes the cake. Literally.

Hilary Cable said...

WOW. That look so good. Just the name is making me drool.

Cristina @ TeenieCakes said...

Delicious looking cake! Very nice presentation with the grated zest.

Trix said...

Congrats on FB #1! Well deserved!

Justine said...

This looks lovely and sounds delicious!

Stella said...

This cake has such a beautiful and rustic look to it-I want to bake something now!

Linn @ Swedish Home Cooking said...

What a beautiful cake. I would not say no to a slice of that one right now – ı can tell you that!

Meg said...

I love the idea of this recipe, but I made it and there were a few problems.

1. It doesn't say in the recipe what to do with the lemon zest. I sprinkled it on top, as per the picture, but next time I think I'd mix it into the batter - I like a more pronounced lemon flavor.

2. More significantly, the recipe calls for 1 tbsp of baking powder. I thought that seemed like a lot, but used it anyway. The batter tasted zingy like baking powder, and was very light. I baked it in a loaf pan, and it rose into a beautiful loaf shape, crack down the center, and then fell into a crater. The cake tastes fine, but it's pretty ugly looking. I would suggest using 1 tsp of baking powder

AppleC said...

I love that recipe. Wonder if it would work out as well if I substituted yogurt for the sourcream? Any suggestions?

Anonymous said...

AppleC, I tried out this recipe using yogurt(as I forgot to buy the cream) and it was delicious. I heated it up under the grill before serving to crisp it up and heat it through then drizzled a little natural yogurt as a garnish. I'm definitely going to make this one again.