Lemon Spice Cake
Lemon & Spices in a cake that freezes well... Perfect for times guests just 'stop by'.

Ingredients:
1½ cups (205g) all-purpose flour
1¼ tsp (6 mL) baking powder
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) ground cinnamon
½ (2 mL) ground ginger
1/4 tsp (1 mL) ground cloves
½ (2 mL) coarse salt
1¼ cups (250g) sugar
2 Tbsp (30 mL) lemon zest
3 Tbsp (45 mL) lemon juice
(from about 2 lemons)
4 large eggs, room temperature
½ cup (125 mL) 35% cream, room temperature
1½ tsp (7 mL) pure vanilla extract
5½ Tbsp (75 grams) butter, melted and cooled

Method:
Preheat oven to 350ºF (180ºC).
Butter an 8½” loaf pan, dust with flour and tap out the excess.
In the video I use a dish - a pan is better.
Whisk the flour, baking powder, spices and salt together.
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).
Whisk in the eggs one at a time.
Whisk in the juice, then the cream.
Continue with the whisk, and gradually mix in the dry ingredients.
Whisk in the vanilla.
Then slowly blend in the butter.
Scrape it into the loaf pan.
Bake for 70 to 75 minutes or until a tester inserted in the centre of the cake comes out clean.
Transfer to a rack, let cool for 5 minutes and then tip out of the pan.