Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Spiced Snacking Cake 5.0 (1) Yield: 12 to 16 Serves Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from decorvow’s Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter). Directions Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom. In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula. Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely. In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.) Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving. Credit: Lennart Weibull Cook's Notes Recipes reprinted from: decorvow’s Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of decorvow Living. Copyright © 2020 by decorvow Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC. Available October 13th.