Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 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 loaf pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
5. Stir in the lemon juice, lemon zest, and vanilla extract.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. 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: 50-60 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 327
- Total fat: 16g
- Saturated fat: 8g
- Cholesterol: 91mg
- Sodium: 196mg
- Total carbohydrates: 42g
- Dietary fiber: 1g
- Sugars: 27g
- Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Whole milk can be substituted with almond milk or soy milk.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a Lemon Poppy Seed Genoa Cake.
- Add 1/2 cup of blueberries to the batter for a Lemon Blueberry Genoa Cake.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use fresh lemon juice and zest for the best flavor.
- Let the cake cool completely before slicing it.
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 aluminum foil and place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries
- Lemon slices
- Mint leaves
Pairings:
- Hot tea
- Coffee
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through baking.
- If the cake is not cooked in the center, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Genoa cake is a traditional Italian cake that originated in the city of Genoa.
Flavor profiles:
- The Lemon Genoa Cake is sweet and tangy with a nutty flavor from the almond flour.
Serving suggestions:
- Serve the Lemon Genoa Cake as a dessert or as a sweet breakfast treat.
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Region: Italian