Lemon Spice Cake br Lemon & Spices in a cake that freezes well... Perfect for times guests just 'stop by'. br br Ingredients: br 1½ cups (205g) all-purpose flour br 1¼ tsp (6 mL) baking powder br 1 tsp (5 mL) ground cardamom br 1 tsp (5 mL) ground cinnamon br ½ (2 mL) ground ginger br 14 tsp (1 mL) ground cloves br ½ (2 mL) coarse salt br 1¼ cups (250g) sugar br 2 Tbsp (30 mL) lemon zest br 3 Tbsp (45 mL) lemon juice br (from about 2 lemons) br 4 large eggs, room temperature br ½ cup (125 mL) 35 cream, room temperature br 1½ tsp (7 mL) pure vanilla extract br 5½ Tbsp (75 grams) butter, melted and cooled br br Method: br Preheat oven to 350ºF (180ºC). br Butter an 8½” loaf pan, dust with flour and tap out the excess. br In the video I use a dish - a pan is better. br Whisk the flour, baking powder, spices and salt together. br Put the sugar and zest in a large bowl, and whisk until the zest releases its oils (you’ll see it moistens, and smells amazing). br Whisk in the eggs one at a time. br Whisk in the juice, then the cream. br Continue with the whisk, and gradually mix in the dry ingredients. br Whisk in the vanilla. br Then slowly blend in the butter. br Scrape it into the loaf pan. br Bake for 70 to 75 minutes or until a tester inserted in the centre of the cake comes out clean. br Transfer to a rack, let cool for 5 minutes and then tip out of the pan.