Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream, lemon juice, lemon zest, and vanilla extract and mix until combined.
6. Gradually add the dry ingredients and mix until just combined.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before frosting.
Cream Cheese Frosting:
1. In a large bowl, beat the cream cheese and butter with an electric mixer until light and fluffy.
2. Gradually add the powdered sugar and mix until combined.
3. Add the vanilla extract and mix until combined.
4. Spread the frosting over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter.
- Sour cream can be substituted for Greek yogurt.
- Lemon juice can be substituted for lime juice.
Variations:
- Add fresh berries to the cake batter for a fruity twist.
- Substitute orange juice and zest for the lemon juice and zest.
- Add a teaspoon of almond extract to the frosting for a nutty flavor.
Tips and Tricks:
- Make sure the butter and cream cheese are softened before using.
- Use freshly squeezed lemon juice for the best flavor.
- Let the cake cool completely before frosting.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Top with fresh berries or lemon slices.
- Drizzle with a lemon glaze.
Garnishes:
- Fresh berries
- Lemon slices
- Powdered sugar
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.
- If the frosting is too thick, add a tablespoon of milk to thin it out.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Refrigerate any leftovers.
Food History:
Lemon cakes have been around for centuries and were popular in Europe during the Middle Ages. The use of cream cheese in frosting is a relatively recent development, first appearing in the early 20th century.
Flavor Profiles:
This cake has a bright and tart lemon flavor with a creamy and sweet cream cheese frosting.
Serving Suggestions:
This cake is best served at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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