Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup buttermilk
- 1/4 cup blood orange juice
- 1/4 cup powdered sugar
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Zester
- Juicer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs to the butter mixture one at a time, beating well after each addition.
5. Add the lemon juice and lemon zest to the butter mixture and mix well.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, prepare the blood orange glaze. In a small mixing bowl, whisk together the blood orange juice and powdered sugar until smooth.
10. When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
11. Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
12. Drizzle the blood orange glaze over the cooled cake and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 11g
Saturated Fat: 6g
Cholesterol: 64mg
Sodium: 260mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use regular orange juice instead of blood orange juice.
- You can use regular milk instead of buttermilk.
Variations:
- Add poppy seeds to the batter for a lemon poppy seed cake.
- Add blueberries to the batter for a lemon blueberry cake.
- Use lime juice and zest instead of lemon for a lime cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter or the cake will be tough.
- Use fresh lemon juice and zest for the best flavor.
- Let the cake cool completely before adding the glaze.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
If you want to serve the cake warm, you can microwave individual slices for 10-15 seconds.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar.
Garnishes:
Garnish the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Serve the cake with fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too moist, you may have added too much liquid to the batter. Try reducing the amount of lemon juice or buttermilk next time.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Lemon cake has been a popular dessert for centuries, with recipes dating back to the 18th century. The addition of blood orange juice to this recipe adds a unique twist to the classic lemon cake.
Flavor profiles:
This cake is sweet and tangy with a bright citrus flavor.
Serving suggestions:
Serve the cake as a dessert or for a special occasion like a birthday or brunch.
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