I’m sure you’ll agree that these are very strange times. Like many of you, I am a very active person, and I don’t spend much of my day at home. Waking up with no plans for the day is a very weird experience for me. All the places I usually go are closed, and everyone is so on alert and afraid. The entire world has changed, seemingly overnight.

With all the fear in the world, I think it’s best we try to look at the good side of all this. All of my friend’s children have come home, so most of them have full houses again. They are taking walks outside, doing game and movie nights, and spending time together that they typically wouldn’t have. Even though these are unusual circumstances, having this time together, once this has ended, will be treasured and remembered fondly. 

As I have always said, cooking is an act of love. So show your family the love by making them a beautiful meal or dessert. If you know people that need help, bring them a dinner. There is no better way to show you care. I usually cook most nights, so cooking up a little extra isn’t a stretch for me, and I encourage you all to do the same.

More importantly, I hope you all stay healthy and safe.  It is difficult now, but make the decision to stay inside and keep yourselves and others healthy.  This is truly a community effort, and we all need to work together.

Today’s recipe brings a bright citrus note to otherwise dull days.  I’ve loved lemons since I was a child and the love continues to this day. When I see a recipe with lemons, it’s a no brainer.

This dessert lived up to all my expectations. It looked deliciously moist and fluffy. It was perfect after a meal; light and heavenly with just the right combination of tangy lemon and sweet sugar. The cardamom and ginger adds the perfect amount of savory. The lemon and zest give it a splendid pucker. Don’t leave out the marmalade glaze. It is an exquisite topping and delivers the yummiest citrus tang imaginable.

This recipe is courtesy of New York Times cooking and will serve 6 to 8 people who will love the brilliant citrus note in these uncertain times.

Ingredients for Lemon-Spice Visiting Cake:

Butter and flour for the pan
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon fine sea salt
1 ¼ cups sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
½ cup heavy cream, at room temperature
1 ½ teaspoons pure vanilla extract
5 ½ tablespoons unsalted butter, melted and cooled
⅓ cup marmalade, for glaze (optional)
½ teaspoon water, for glaze (optional)

Center a rack in the oven, and heat it to 350.

Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.)

Place on a baking sheet.

Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.

Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar.

Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside.

Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic.

One at a time, add the eggs, whisking well after each one.

Whisk in the juice, followed by the heavy cream.

Still using the whisk, gently stir the dry ingredients into the batter in two additions.

Stir the vanilla into the melted butter, and then gradually blend the butter into the batter.

The batter will be thick and have a beautiful sheen.

Scrape it into the loaf pan.

Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean.

Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan.

Invert onto the rack, and turn over.

Cool to room temperature.

For the glaze:

Bring the marmalade and water to a boil.

Brush the glaze over the top of the cake, and allow to it to set for 2 hours.

The glaze will remain slightly tacky.

When the cake is completely cool, wrap in plastic to store.

If it’s glazed, wrap loosely on top.

It’s that simple!