Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh cherries, pitted and chopped
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester
- Cherry pitter
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 large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
6. Stir in the lemon juice, lemon zest, and chopped cherries.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 546
Fat: 25g
Carbohydrates: 76g
Protein: 7g
Sodium: 285mg
Sugar: 50g
Substitutions for ingredients:
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- You can use frozen cherries instead of fresh, but make sure to thaw them and drain any excess liquid before using.
Variations:
- You can substitute other fruits for the cherries, such as blueberries, raspberries, or strawberries.
- For a more intense lemon flavor, add a few drops of lemon extract to the batter.
- You can also add a teaspoon of almond extract to the batter for a subtle almond flavor.
Tips and tricks:
- Make sure your butter is at room temperature before creaming it with the sugar. This will ensure a smooth and fluffy batter.
- Don't overmix the batter once you've added the dry ingredients. This can lead to a tough and dense cake.
- To prevent the cherries from sinking to the bottom of the cake, toss them in a tablespoon of flour before adding them to the batter.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing.
Reheating instructions:
- To reheat the cake, place it in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with whipped cream or a dollop of lemon curd.
- Garnish the cake with fresh cherries or lemon slices.
Pairings:
- This cake pairs well with a cup of hot tea or coffee.
- You can also serve it with a scoop of vanilla ice cream for a decadent dessert.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with a citrus vinaigrette
- Roasted vegetables, such as asparagus or carrots
Troubleshooting advice:
- If your cake is browning too quickly on top, cover it with foil for the last 10-15 minutes of baking.
- If your cake is not rising properly, make sure your baking powder and baking soda are fresh and not expired.
- If your cake is too dense, make sure you're not overmixing the batter and that your oven temperature is accurate.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before starting to bake.
- Check the expiration dates on your baking powder and baking soda to ensure they are still active.
- Store the cake in an airtight container to prevent any contamination.
Food history:
- Lemon cakes have been popular in Europe since the Middle Ages, and were often served at royal banquets.
- Cherries have been cultivated for thousands of years, and were prized by the Greeks and Romans for their medicinal properties.
Flavor profiles:
- This cake has a bright and tangy lemon flavor, balanced by the sweetness of the cherries.
- The buttermilk adds a subtle tanginess and helps keep the cake moist.
Serving suggestions:
- Serve this cake as a dessert or for a special occasion, such as a brunch or afternoon tea.
- It's also a great cake to bring to a potluck or picnic.
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