Joy the Baker

Lemon Glazed Spice Cake with Whipped Cream

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Cake:

1 cup all-purpose flour

1/2 cup white whole wheat flour (you can use 1 1/2 cups all-purpose flour if you don’t have wheat flour)

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoons salt

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/4 teaspoons ground cloves

1/2 teaspoon allspice

1/4 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

1/3 cup almond oil (or any lightly colored oil)

1 cup buttermilk (if you’d like to make this vegan, use soy milk instead of buttermilk.  also add a splash of white vinegar to the wet ingredients)

Lemon Glaze:

1 cup powdered sugar

juice of 1 lemon

Preheat oven to 350 degrees F.  Grease and flour a 8×8-inch baking pan.

In a large mixing bowl, sift together the flours, baking powder, baking soda, salt and spices.  Make a well in the center of the dry ingredients.

In a smaller bowl whisk together the oil, buttermilk (or soy milk and a splash of vinegar) and vanilla extract.  Add the wet ingredients all at once to the dry ingredients.  Fold together until the ingredients are well combined, but not overmixed.

Spread batter out into baking pan and bake for 25-35 minutes or until a skewer inserted in the center comes out clean.

While the cake is baking, assemble the lemon glaze.  Mix the powdered sugar with the lemon until smooth and loose enough to drizzle easily.

When cake is done baking, remove it from the oven and use a toothpick or fork to dot holes in the warm cake.  While the cake is still warm, slowly drizzle it with lemon glaze, spreading out the glaze to create a coating that will dry and harden slightly.

Let cool to room temperature and serve topped with slightly whipped cream.