Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 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
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Zester or grater
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 medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
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, and mix until just combined.
6. Stir in the lemon juice, lemon zest, and vanilla extract.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 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 transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 290
Total fat: 12g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 200mg
Total carbohydrates: 42g
Dietary fiber: 0g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have fresh lemons, you can use bottled lemon juice, but the flavor won't be as fresh.
- You can use 2 teaspoons of lemon extract instead of lemon zest.
Variations:
- You can add 1/2 cup of poppy seeds to the batter for a Lemon Poppy Seed Cake.
- You can make a Lemon Cream Cheese Frosting to go with the cake by beating 4 ounces of softened cream cheese with 1/4 cup of softened butter, 2 cups of powdered sugar, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest until smooth and creamy.
Tips and tricks:
- Make sure to zest the lemons before juicing them.
- Don't overmix the batter or the cake will be tough.
- You can use a toothpick or cake tester to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting it.
Storage instructions:
- You can store the cake at room temperature in an airtight container for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing.
Reheating instructions:
- If you're serving the cake the next day, you can warm it up in the microwave for a few seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh berries or whipped cream.
- Serve the cake with a cup of hot tea or coffee.
Garnishes:
- Lemon slices or wedges
- Fresh mint leaves
- Edible flowers
Pairings:
- A glass of cold lemonade or iced tea
- Fresh fruit salad
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Be careful not to overmix it next time.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to bake.
- Use fresh ingredients and check the expiration dates.
- Store the cake properly to avoid spoilage.
Food history:
- Lemon cakes have been popular in Europe since the Middle Ages. They were often served at tea parties and special occasions.
Flavor profiles:
- The Lemon Drop Cake is sweet and tangy with a bright lemon flavor.
Serving suggestions:
- Serve the Lemon Drop Cake as a dessert or a sweet snack.
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