LEMON CLOVE TEA CAKE

Lemon Clove Tea Cake image

Provided by Pat Duran

Time 1h30m

Number Of Ingredients 19

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CAKE BATTER:
1 1/2 c plus 2 tablespoons cake flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 tsp ground cloves
3/4 c butter at room temperature
4 oz cream cheese at room temperature
1 1/2 c granulated sugar
3 large eggs, at room temperature
1 Tbsp lemon zest, grated
1 tsp vanilla extract
2 Tbsp lemon juice, fresh
GLAZE:
1/4 c granulated sugar
3 Tbsp lemon juice, fresh
GARNISH:
1 Tbsp lemon rind
1 Tbsp granulated sugar

Steps:

1. Heat oven to 325^. Lower oven rack to lowest level. Butter spray generously bottom and sides of a 8x5 loaf pan or 6 cup baking pan.
2. In a medium bowl, sift together the flour, baking powder, salt, baking soda, and cloves.Set bowl aside. --- In a large mixer bowl beat butter and cream cheese at medium-high speed until light and fluffy. Gradually add the sugar, beating until fluffy and ivory colored, about 2 minutes.
3. In a small bowl, whisk together the eggs and lemon zest until blended. Using mixer on medium speed, gradually beat egg mixture into the butter then the vanilla and lemon juice.Reduce speed to low and beat in the flour mixture in 3 intervals mixing until just combined. Pour batter into prepared pan; smooth top with spatula.
4. Bake until a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Remove from oven and place on a wire rack for 15 minutes. Invert onto the rack and turn right-side up.
5. Glaze: In a small saucepan or micro- wave safe bowl whisk the lemon juice and sugar and heat until sugar has dissolved ;then brush over top and sides of cake. --- Garnish: Combine the rind and the sugar in a small bowl and stir together to coat the rind evenly . Sprinkle on top of cake. Cool cake completely before cutting.