Lemon Glazed Spice Cake

I sometimes daydream about spending a day holding a sign, perched on some sort of stoop at the base of a freeway off ramp. Totally random daydream, right? My daydream sign holding isn’t about begging for money or protesting a cause. No. My signs are much more silly and benign.

In my daydream I hold a variety of signs (might as well rotate them, right!?) that say things like:

Honk if you like my bangs.

Peace is awesome. Bombs are stupid and ugly.

My thighs and skinny jeans are not friends.

Will work for Spice Cake.

… you know… signs like that… signs that are open and honest and for strangers to smile at.

Wait…. is this a weird daydream? This is totally a weird daydream. Forget I mentioned anything.

Let’s just talk about cake.

Yes, lemon and spice cake is an untraditional combination. I really like how a bit of lemon brightens up a spice cake situation.

There are some hidden bits about this cake that aren’t described in the naming of the cake. This spice cake is free of butter and eggs. If you substitute the buttermilk for soy milk, then you’ve got a happy vegan cake. Bonus!

Because the super binding eggs and butter are missing, this cake may be a touch more crumbly than you might be used to. It’s still light and moist and oooh so delicious. Heck yes.

Lemon Glazed Spice Cake with Whipped Cream

Print this Recipe!

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.