Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Cooling rack
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with milk, and mix until just combined.
5. Stir in lemon juice and zest.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. While the cake is baking, prepare the lemon drizzle by mixing 1/4 cup fresh lemon juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves.
9. When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
10. Poke holes all over the top of the cake with a skewer or toothpick.
11. Pour the lemon drizzle over the cake, making sure it seeps into the holes.
12. Let the cake cool completely in the pan before removing it.
13. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 310
Fat: 13g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 150mg
Carbohydrates: 45g
Sugar: 31g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 tsp.
- You can use lemon extract instead of lemon zest.
Variations:
- Add 1/2 cup of fresh blueberries or raspberries to the batter before baking.
- Substitute orange juice and zest for the lemon juice and zest.
- Add 1/2 cup of chopped nuts, such as almonds or walnuts, to the batter before baking.
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.
- Poke the holes in the cake while it's still warm, so the lemon drizzle can soak in better.
- Let the cake cool completely before removing it from the pan.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and warm it in a 350°F oven for 10-15 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving.
Garnishes:
Top the cake with whipped cream and fresh berries.
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 too dry, try reducing the baking time by a few minutes.
- If the cake is too moist, try increasing the baking time by a few minutes.
- If the cake sinks in the middle, it may not have been baked long enough.
Food safety advice:
Make sure to use clean utensils and wash your hands before preparing the cake.
Food history:
Sponge cakes have been around since the 18th century, and lemon drizzle cake is a popular variation in the UK.
Flavor profiles:
The cake is light and fluffy with a tangy lemon flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
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Region: British