Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup sour cream
- 2 tablespoons freshly grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Grater
- Citrus juicer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together 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. Beat in the vanilla extract, sour cream, and lemon zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Meanwhile, prepare the lemon dripping glaze. In a small saucepan, combine the lemon juice and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved.
10. When the cake is done baking, remove from the oven and let cool for 10 minutes.
11. Poke holes in the top of the cake with a toothpick.
12. Slowly pour the lemon glaze over the cake, allowing it to drip down the sides.
13. Let the cake cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 45g
Protein: 4g
Substitutions for Ingredients:
- Butter: Vegetable shortening or coconut oil
- Sour cream: Greek yogurt
- Lemon juice: Lime juice
Variations:
- Add 1/2 cup of chopped nuts to the batter
- Substitute orange juice and zest for the lemon
- Add 1/2 cup of shredded coconut to the batter
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Use freshly squeezed lemon juice 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:
Reheat the cake in the microwave for 30 seconds.
Presentation Ideas:
Garnish the cake with fresh lemon slices and a sprinkle of powdered sugar.
Garnishes:
- Lemon slices
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too wet, add a few tablespoons of flour to the batter
Food Safety Advice:
- Make sure all ingredients are at room temperature before using
- Refrigerate any leftovers within 2 hours of baking
Food History:
Lemon dripping cake is a classic dessert that has been around for centuries. It is believed to have originated in the Mediterranean region, where lemons are plentiful.
Flavor Profiles:
This cake has a sweet and tart flavor from the combination of lemon juice and sugar. The butter and sour cream add a creamy richness.
Serving Suggestions:
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
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