Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- Green food coloring
- Lemon frosting
- Candy eyes
- Chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Piping bag with round tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with buttermilk and lemon juice.
6. Stir in lemon zest and green food coloring until the batter is a light green color.
7. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before frosting.
9. To make the frog eyes, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Place candy eyes on a parchment paper-lined baking sheet and use a piping bag with a round tip to pipe melted chocolate onto the eyes to create pupils.
10. Frost the cake with lemon frosting and place the candy eyes on top.
11. Use a piping bag with a round tip to pipe frog legs onto the cake with green frosting.
12. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 16g
Carbohydrates: 51g
Protein: 4g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use store-bought lemon frosting instead of making your own.
Variations:
- You can add more lemon zest for a stronger lemon flavor.
- You can use different food coloring to make the cake a different color.
Tips and tricks:
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- Use a toothpick to check if the cake is done baking.
- Use a piping bag with a small round tip to pipe the frog legs.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand and decorate the stand with green leaves.
Garnishes:
- Fresh lemon slices
- Green leaves
Pairings:
- Lemonade
- Iced tea
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk.
- If the cake is too moist, try reducing the amount of lemon juice.
Food safety advice:
- Make sure to wash your hands before handling food.
- Use clean utensils and equipment when baking.
Food history:
The Lemon Frog Cake is a fun and whimsical cake that is perfect for birthdays and special occasions.
Flavor profiles:
The Lemon Frog Cake is sweet and tangy with a light lemon flavor.
Serving suggestions:
Serve the Lemon Frog Cake as a dessert or as a fun centerpiece at a party.
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