Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup grated yellow squash
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the Greek yogurt, lemon juice, and lemon zest and beat until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the grated yellow squash.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 290
- Fat: 13g
- Carbohydrates: 39g
- Protein: 5g
- Fiber: 1g
- Sugar: 23g
Substitutions for ingredients:
- Yellow squash can be substituted with zucchini or carrots.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture.
- Substitute the lemon juice and zest with lime or orange for a different flavor profile.
Tips and tricks:
- Be sure to grate the yellow squash finely to ensure it cooks evenly in the cake.
- Use room temperature ingredients for best results.
- To make the cake extra moist, brush the top with a simple syrup made of equal parts sugar and water while it's still warm.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F oven for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh berries or sliced citrus fruit make a beautiful garnish for this cake.
Pairings:
- This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
- Serve with a side of fresh fruit or a simple green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through after the recommended baking time, cover it with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Be sure to wash and dry the yellow squash thoroughly before grating it.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Bajoura Citron Cake is a traditional French cake that originated in the Provence region.
Flavor profiles:
- This cake is sweet and tangy with a subtle cornmeal flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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