Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating until fully incorporated.
5. Add the buttermilk, lemon juice, lemon zest, and vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter, but reduce the amount of salt in the recipe by half.
- Buttermilk can be substituted with regular milk or yogurt.
- Lemon juice can be substituted with lime juice.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Substitute the lemon juice and zest with orange juice and zest.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use freshly squeezed lemon juice for the best flavor.
- Let the cake cool completely before serving.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar
- Serve with a dollop of whipped cream
- Drizzle with a lemon glaze
Garnishes:
- Candied lemon slices
- Chopped nuts
- Fresh berries
Pairings:
- Tea
- Coffee
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a bit more buttermilk or lemon juice.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
- Make sure all ingredients are at room temperature before baking.
- Use freshly squeezed lemon juice for the best flavor.
- Store the cake in an airtight container at room temperature.
Food History:
Bizcocho de Limón is a traditional Spanish cake that is typically served during special occasions. It is believed to have originated in the Canary Islands in the 16th century.
Flavor Profiles:
This cake has a light and fluffy texture with a tart and sweet lemon flavor.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or a lemon glaze.
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Region: Spanish