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Spice Cake With Lemon Glaze

The aroma of warm spices baking always transports me back to my grandmother’s kitchen. Every autumn, she would bake a spice cake, filling the house with the comforting scents of cinnamon, allspice, and cloves. The slightly tangy lemon glaze she drizzled over the top was the perfect counterpoint to the rich, earthy cake. I can almost see her now, humming softly as she carefully spread the glaze, each cake a labor of love.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Servings: 24
Dietary Type: Dairy-Free

Ingredients

2 cups boiling water
1 cup dried currants
1 1/2 cups all-purpose flour
6 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups dark brown sugar, firmly packed
2/3 cup light corn syrup
2 teaspoons pure vanilla extract
2 tablespoons lemon juice, freshly squeezed
1 cup plain nonfat yogurt (dairy-free alternative: soy or coconut yogurt)
1 cup confectioners’ sugar
2 teaspoons lemon juice

Equipment Needed

Large Mixing Bowl
Sifter or Fine-Mesh Sieve
Whisk
Tube Pan (Bundt pan)
Vegetable Oil Spray
Cooling Rack
Fork or Toothpicks

Instructions

Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
In a medium bowl, combine the dried currants and boiling water. Set aside to allow the currants to plump up while you prepare the rest of the ingredients. This step is crucial for adding moisture and a burst of flavor to the cake.
In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, and baking powder. Sifting ensures that there are no lumps and helps to create a light and airy cake.
Add the ground cinnamon, ground allspice, and ground cloves to the flour mixture. Sift again to evenly distribute the spices throughout the flour. This step guarantees that every bite of the cake is bursting with flavor.
In a separate, large mixing bowl, cream together the dark brown sugar, light corn syrup, vanilla extract, and lemon juice. Use a whisk to thoroughly combine these ingredients until smooth and well-integrated. The brown sugar adds a rich molasses flavor, while the corn syrup contributes to a moist texture.
Gradually whisk in about one-third of the dry ingredients (the flour and spice mixture) into the wet ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Add half of the water-currant mixture to the batter and whisk until just combined.
Whisk in another third of the dry ingredients, followed by the remaining water-currant mixture. Mix until just combined.
Finally, add the last third of the dry ingredients and whisk until everything is fully incorporated and the batter is smooth.
Lightly spray a tube pan (Bundt pan) with vegetable oil spray. Ensure that you coat the entire pan, including all the nooks and crannies, to prevent the cake from sticking.
Pour the batter into the prepared tube pan and spread it evenly.
Bake for 45 to 50 minutes, or until a wooden skewer or cake tester inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 45 minutes.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the cake to firm up slightly, making it easier to remove from the pan.
After 10 minutes, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a cooling rack and allow it to cool completely.
While the cake is cooling, prepare the lemon glaze. In a small bowl, combine the plain nonfat yogurt, confectioners’ sugar, and 2 teaspoons of lemon juice. Whisk until smooth and well blended. Adjust the amount of lemon juice or confectioners’ sugar to achieve your desired consistency.
Once the cake is completely cooled, prick a number of holes in it with a fork or toothpicks. This will allow the glaze to seep into the cake and infuse it with lemon flavor.
Spread some of the glaze evenly on the top of the cake, allowing it to drip down the sides.
Periodically add more glaze as the cake cools and absorbs the previous glazing’s liquid. This will create a beautiful, glossy finish.

Expert Tips & Tricks

For a richer flavor, consider using dark molasses instead of light corn syrup. This will add a deeper, more complex note to the cake.
If you don’t have currants, you can substitute them with raisins, chopped dates, or dried cranberries.
To prevent the cake from sticking, dust the greased Bundt pan with flour or cocoa powder after spraying it with vegetable oil.
If the glaze is too thick, add a teaspoon of lemon juice or water at a time until you reach the desired consistency.
For a more intense lemon flavor, add a teaspoon of lemon zest to the batter.
The cake can be made a day ahead of time. Just store it tightly wrapped at room temperature and glaze it just before serving.

Serving & Storage Suggestions

Serve the spice cake at room temperature, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. The lemon glaze adds a touch of brightness that complements the warm spices perfectly.

To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months. Thaw it overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	159.1 kcal	N/A
Calories from Fat	1 g	1 %
Total Fat	0.2 g	0 %
Saturated Fat	0 g	0 %
Cholesterol	0.2 mg	0 %
Sodium	189.1 mg	7 %
Total Carbohydrate	39.1 g	13 %
Dietary Fiber	0.8 g	3 %
Sugars	25.6 g	N/A
Protein	1.7 g	3 %

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum or add it separately for binding.
Vegan: Use a plant-based yogurt like soy, almond, or coconut yogurt. Ensure your vanilla extract is vegan-friendly.
Spice Variations: Experiment with different spices. Ginger, cardamom, or nutmeg would all be delicious additions.
Citrus Twist: Try using orange or lime juice and zest instead of lemon for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pan if I don’t have a Bundt pan?
A: Yes, you can use a regular cake pan, but the baking time may need to be adjusted. Check for doneness frequently.

Q: Can I make this cake without currants?
A: Yes, you can omit the currants or substitute them with another dried fruit like raisins or chopped dates.

Q: How do I prevent the cake from sticking to the pan?
A: Thoroughly grease and flour the pan before adding the batter. You can also use a baking spray that contains flour.

Q: Can I freeze the cake?
A: Yes, the cake freezes well. Wrap it tightly in plastic wrap and then foil before freezing.

Q: How do I store the leftover glaze?
A: Store the leftover glaze in an airtight container in the refrigerator. It will keep for several days.

Final Thoughts

This spice cake with lemon glaze is a delightful treat that’s perfect for any occasion. The warm spices and tangy lemon create a symphony of flavors that will tantalize your taste buds. Whether you’re baking it for a holiday gathering or simply craving a comforting dessert, this recipe is sure to become a new favorite. Don’t hesitate to experiment with different spices and variations to create your own signature spice cake. I encourage you to try this recipe and share your feedback. Perhaps pair it with a cup of warm tea or coffee for the ultimate indulgence!

Spice Cake With Lemon Glaze Recipe