This is the perfect tea cake that will last a week or more…by day 5 slice and toast in your toaster oven. It is a cake and bread all in one.
I was inspired to make this delicious cake after reading the NYT recipe for the perfect travel cake. It is easy and a wonderful sweet treat for all.
LEMON-SPICE VISITING CAKE
Butter and flour loaf pan – ( I made mine in a Pyrex square dish)
Preheat oven 375 degrees
1 1/2 cups flour
1 1/4 tsp baking powder
1 tsp cardamom
1/2 tsp fresh grated ginger
1/2 tsp fine sea salt
1 1/4 cups sugar
1 large lemon (I love Meyer lemon for this) Juiced
4 large eggs at room temp
1/2 cup heavy cream (room temp)
1 1/2 tsp vanilla extract
5 1/2 tablespoons unsalted butter, melted and cooled
1/3 cup lemon Meyer marmalade (for the glaze)
1/2 tsp water for the glaze
Sift flour, baking powder and salt.
In a small bowl whisk heavy cream & vanilla extract.
With an electric mixer and a large bowl beat butter, sugar, cardamom and ginger. Add eggs one at a time and beat well.
Beat in 3 Tblspns of the lemon juice. At a low speed, gently add the flour mixture alternating with heavy cream mixture.
Pour batter into loaf pan or Pyrex.
Bake until toothpick inserted comes out clean….approximately 30-40 minutes.
In a copper pot, heat meyer lemon marmalade and 1-2 tspns of water.
Once cooled on a wire rack, flip and finish with warmed meyer lemon glaze poured over the top.
Garnish with some mint or basil leaf down center.