Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease the cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until well combined.
6. Stir in the lemon juice and zest.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 305
Fat: 13g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 115mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Fresh lemon juice can be substituted with bottled lemon juice.
- Lemon zest can be substituted with orange zest or lime zest.
Variations:
- Add 1/2 cup of blueberries or raspberries to the batter for a fruity twist.
- Drizzle the cooled cake with a lemon glaze made with powdered sugar and lemon juice.
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for a crunchy texture.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a zester to get the lemon zest finely grated.
- Let the cake cool completely before slicing to prevent it from falling apart.
- Dust the top of the cake with powdered sugar for a simple decoration.
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 preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand or plate and dust the top with powdered sugar. Add a few slices of fresh lemon or berries on top for a pop of color.
Garnishes:
- Fresh lemon slices
- Berries
- Whipped cream
- Powdered sugar
Pairings:
- Hot tea
- Coffee
- Lemonade
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too dense, try reducing the amount of flour by 1/4 cup.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check for expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food History:
Butter cakes have been around since the 18th century, and lemon cakes became popular in the 19th century. The combination of butter and lemon creates a rich and tangy flavor that has stood the test of time.
Flavor Profiles:
- Sweet
- Tangy
- Buttery
- Citrusy
Serving Suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A