Lemon Clove Tea Cake

This is the recipe from the Williams Sonoma Cake, Pies, and Tarts cookbook.

1½ cups (6 oz, 185 g) cake (soft wheat) flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cloves
¾ cup (6 oz, 185 g) unsalted butter, at room temperature
¾ cup (6 oz, 185 g) granulated sugar
3 large eggs, at room temperature
1 Tablespoon grated lemon zest

½ cup (2 oz, 60 g) confectioners’ (icing) sugar
3 Tablespoons fresh lemon juice

Position rack in the middle of an oven and preheat to 350º F (180º C).

Butter and flour an 8½ by 4½ by 2½ inch (21 x 11 x 6cm) loaf pan (6 cup, 48 fl oz, 1.5 liter capacity).

In a medium bowl, sift together the flour, baking powder, salt, and cloves. Set aside.

In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light.

Gradually add the granulated sugar, beating until fluffy and ivory colored, about 2 minutes.

In a small bowl, whisk together the eggs and lemon zest until blended.

Using the electric mixer set on medium speed, gradually beat the egg mixture into the butter mixture.

Reduce the speed to low and beat in the flour mixture just until combined. Transfer the batter to the prepared pan. Smooth the top with a rubber spatula.

Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to rack, let cool in the pan for 5 minutes. Invert onto the rack and turn right-side up.

In a small bowl, whisk together the confectioners’ sugar and lemon juice until blended. Brush the mixture over the top and sides of the hot cake. Let cool completely before serving.

Makes 1 loaf cake, serves 8

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Kitt's modifications : cut by a third, serves 3

½ cup (2 oz, 60 g) all-purpose flour
½ teaspoon baking powder
Large pinch salt
¼ teaspoon ground cloves (or a hearty pinch)
¼ cup (2 oz, 60 g) unsalted butter, at room temperature
¼ cup (2 oz, 60 g) granulated sugar
1 large egg, at room temperature
1 Tablespoon grated lemon zest (if using a mini-grater, this is nominally the peel from one entire lemon)

Note: no confectioner's sugar, no lemon juice - skips the lemon icing. The icing makes the cake too sweet.

Butter a 2 cup small rectangle Glasslock container. For a slightly sweeter cake, sugar the container. For less sweet, flour the container.

I used all-purpose flour. Makes a heavier cake that is still delicious.

Okay to use a healthy pinch of ground cloves instead of the ¼ teaspoon cloves. ¼ teaspoon makes the cake really powerfully clove flavored.

Yes, I use a full tablespoon lemon zest for the lemon flavor. Makes up for the lack of lemon in the icing.

Bake for 35 minutes, or until toothpick comes out clean (check at 30 minutes, I found 25 definitely too short)