Sour Cream Spice Cake

January 12, 2008

An easy loaf cake full of spice and zest. It’s really lovely. SAM

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cardamon
1/2 teaspoon ground allspice
2 tablespoons orange zest
1 tablespoon lemon zest
1/2 cup butter (1 stick)
1 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1 (8-ounce) carton sour cream (1 cup)
1 cup chopped walnuts
Lemon Butter Icing (recipe follows)

Preheat the oven to 350 degreesF. Grease and flour a 9 x 5-inch loaf pan and set aside. In a medium bowl, combine the flour, baking powder, baking soda, cardamon, and allspice. Stir in the orange and lemon zest. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Beating at a low speed, add the flour mixture alternately with the sour cream, beginning and ending with flour. Remove the beaters and stir in the walnuts by hand. Pour the batter into the prepared pan and bake for 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on the wire rack. Ice with Lemon Butter Icing.
Makes 8 servings.