Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegetable oil
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1/2 cup buttermilk
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
3. Add the vegetable oil, lemon juice, lemon zest, and eggs. Beat with an electric mixer on medium speed until well combined.
4. Gradually add the buttermilk, beating until the batter is smooth.
5. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 1.5g
Cholesterol: 65mg
Sodium: 270mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 33g
Protein: 4g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use bottled lemon juice instead of fresh lemon juice.
- You can use regular milk instead of buttermilk.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a lemon poppy seed cake.
- Replace the lemon juice and zest with lime juice and zest for a lime crystal cake.
- Add 1/2 cup of blueberries to the batter for a lemon blueberry cake.
Tips and tricks:
- Make sure to zest the lemons before juicing them.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- To make the cake extra moist, brush it with a simple syrup made of equal parts sugar and water while it's still warm.
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 (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle it with a lemon glaze made of powdered sugar and lemon juice.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil and continue baking.
- If the cake is not rising properly, make sure your baking powder and baking soda are fresh.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the batter to prevent the spread of bacteria.
Food history:
Crystal cakes, also known as chiffon cakes, were invented in the 1920s by a California baker named Harry Baker. They are known for their light and airy texture, which is achieved by using whipped egg whites in the batter.
Flavor profiles:
This lemon crystal cake is sweet and tangy, with a bright lemon flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with afternoon tea.
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