Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon caraway seeds
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and caraway seeds.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. While the cake is baking, make the lemon glaze. In a small bowl, whisk together the lemon juice and zest.
9. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and place it on a wire rack to cool completely.
11. Once the cake is cool, drizzle the lemon glaze over the top.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 220mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- Caraway seeds can be substituted with fennel seeds or anise seeds.
- Buttermilk can be substituted with plain yogurt or sour cream.
Variations:
- Add 1/2 cup of raisins or chopped nuts to the batter for extra texture and flavor.
- Replace the lemon glaze with a vanilla glaze or cream cheese frosting.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter to prevent the cake from becoming tough.
- Use freshly squeezed lemon juice for the glaze for the best flavor.
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 or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or plate and garnish with lemon slices or fresh herbs.
Garnishes:
Lemon slices or fresh herbs such as mint or thyme.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or whipped cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of buttermilk to the batter.
- If the cake is too dense, make sure to not overmix the batter and to use fresh baking powder and baking soda.
Food safety advice:
Make sure to properly store the cake to prevent any spoilage or contamination.
Food history:
Caraway seed cake is a traditional dessert in many European countries, including Germany and Scandinavia.
Flavor profiles:
The cake has a slightly sweet and nutty flavor from the caraway seeds and a tangy lemon glaze.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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