Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 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
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Sifter
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a separate mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the milk, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
9. While the cake is cooling, make the lemon fondant. In a mixing bowl, whisk together the powdered sugar and lemon juice until smooth.
10. Once the cake has cooled, pour the lemon fondant over the top of the cake, spreading it evenly with a spatula.
11. Allow the fondant to set for 10-15 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 110mg
Carbohydrates: 51g
Sugar: 38g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free option.
- Lemon juice and zest can be substituted with lime or orange juice and zest for a different flavor profile.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a lemon poppy seed cake.
- Add 1/2 cup of blueberries to the batter for a lemon blueberry cake.
- Top the cake with fresh berries or whipped cream for added flavor and texture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Sifting the dry ingredients together will ensure a light and fluffy cake.
- Use fresh lemon juice and zest for the best flavor.
- Allow the cake to cool completely before pouring the fondant over the top to prevent it from melting.
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 the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh lemon slices or berries.
Garnishes:
Fresh lemon slices, berries, whipped cream, or powdered sugar.
Pairings:
Serve the cake with a cup of tea or coffee for a delicious afternoon treat.
Suggested side dishes:
Fresh fruit salad or a side of yogurt.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of lemon juice in the batter.
Food safety advice:
Make sure to properly store the cake in an airtight container to prevent it from spoiling.
Food history:
Fondant cakes originated in France and were traditionally made with almond paste. Lemon fondant cakes became popular in the 19th century and have since become a classic dessert.
Flavor profiles:
The lemon fondant cake has a light and fluffy texture with a tangy lemon flavor.
Serving suggestions:
Serve the lemon fondant cake as a dessert or a sweet treat for afternoon tea.
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