Lemon Spice Cake

Name: Lemon Spice Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking soda; 1 tsp cinnamon; 1 tsp ground ginger; 1/2 tsp nutmeg; 1/2 tsp ground cloves; 1/2 tsp salt; 1 med lemon; 1 Tbsp vegetable shortening, oil, or butter; 1 tsp apple cider vinegar; 1 cup water; 1 cup powdered sugar

User Reviews

4.3

39 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
26039 kcal
Course
Dessert
Cuisine
American

Lemon Spice Cake

Nancy Wheeler

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This sweet and spicy Lemon Spice Cake requires no egg and very little fat! Use vegetable oil or shortening to make it vegan.

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Ingredients

Servings

1 1/2 cups all-purpose flour $0.14
1 cup granulated sugar $0.16
1 tsp baking soda $0.05
1 tsp cinnamon $0.05
1 tsp ground ginger $0.05
1/2 tsp nutmeg $0.03
1/2 tsp ground cloves $0.03
1/2 tsp salt $0.02
1 med lemon $0.50
1 Tbsp vegetable shortening, oil, or butter $0.09
1 tsp apple cider vinegar $0.02
1 cup water $0.00
1 cup powdered sugar $0.18

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Instructions

Preheat your oven to 350 degrees. In a large bowl, combine the flour, granulated sugar, baking soda, cinnamon, nutmeg, ginger, salt, cloves and lemon zest. Stir until everything is well combined.
Make two wells in the dry ingredients and place the cider vinegar in one and shortening,oil or butter in the other (melt the shortening or butter first). Pour the water over everything and stir just until everything is wet. There may still be lumps but that is okay, just make sure there are no large pockets of dry stuff on the bottom.
Pour the batter into a loaf pan or 8×8 baking dish that has been sprayed with non-stick spray. Cook for 30-40 minutes or until a toothpick inserted in the middle comes out clean. The batter will be more shallow in a square baking dish and will therefore cook faster than in a loaf pan. Keep an eye on the top, if it starts to crack, it is probably done. Let cool on a wire rack.
While the cake is cooling, make the lemon glaze. Place the powdered sugar in a small bowl and stir in the juice from the lemon. Depending on how much juice is in your lemon, you may not need all of it. Wait until the cake has cooled before pouring on the glaze or else the heat will cause the glaze to slide right off.