Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Fine grater
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat together the sugar, eggs, and oil until light and fluffy.
4. Add the milk, lemon juice, lemon zest, and vanilla extract and mix until combined.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information: (per serving)
Calories: 300
Fat: 15 g
Carbohydrates: 37 g
Protein: 4 g
Substitutions for Ingredients
- Coconut oil can be used in place of vegetable oil.
- Almond milk can be used in place of cow’s milk.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added flavor and texture.
- Substitute orange juice and zest for the lemon juice and zest for a different flavor.
Tips and Tricks:
- Make sure to grease and flour the cake pan before adding the batter to ensure that the cake doesn’t stick.
- Be careful not to overmix the batter or the cake will be dense and heavy.
Storage Instructions:
- The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat the cake in a 350 degree F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Dust the cake with powdered sugar and top with fresh berries for a simple yet elegant presentation.
- Serve the cake with a dollop of whipped cream and a sprig of mint for a festive look.
Garnishes:
- Powdered sugar
- Fresh berries
- Whipped cream
- Mint sprigs
Pairings:
- Ice cream
- Fresh fruit
- Lemon curd
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Grilled fish
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter before baking.
- If the cake is too dense, make sure to not overmix the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to cook the cake until a toothpick inserted into the center comes out clean.
Food History:
Bichon au Citron is a classic French cake that dates back to the 19th century. It is traditionally made with lemon juice and zest, but can also be made with other citrus fruits such as oranges or limes.
Flavor Profiles:
This cake has a light and fluffy texture with a subtle lemon flavor. The lemon juice and zest give the cake a bright, citrusy flavor that is balanced by the sweetness of the sugar.
Serving Suggestions:
This cake is best served at room temperature with a dollop of whipped cream and a sprig of mint. It can also be served with a scoop of ice cream or a dollop of lemon curd.
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Region: French