Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot milk
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Zester
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. In a small bowl, stir together the hot milk, lemon juice, and lemon zest.
7. Add the milk mixture to the batter and mix until just combined.
8. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 14g
Carbohydrates: 49g
Protein: 4g
Substitutions for Ingredients
- Butter: You can use margarine or coconut oil as a substitute.
- Hot Milk: You can use warm water or almond milk as a substitute.
Variations:
- You can add 1/2 cup of chopped nuts or dried fruit to the batter for added flavor and texture.
- You can also add a teaspoon of ground cinnamon or nutmeg for a spiced version of this cake.
Tips and Tricks:
- Make sure to measure all of your ingredients accurately for best results.
- Be sure to use freshly squeezed lemon juice for the best flavor.
Storage Instructions:
This cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
This cake can be reheated in the microwave for 30-60 seconds.
Presentation Ideas:
This cake can be served as is, or you can top it with a dollop of whipped cream and a sprinkle of lemon zest.
Garnishes:
- Whipped cream
- Lemon zest
- Chopped nuts
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
This cake can be served with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
If the cake is too dry, try adding a few tablespoons of milk to the batter before baking.
Food Safety Advice:
Be sure to store this cake in an airtight container and consume within 3 days.
Food History:
Lemon hot milk cake is a classic British dessert that has been around since the 19th century.
Flavor Profiles:
This cake is sweet and tangy with a hint of lemon.
Serving Suggestions:
This cake can be served as a dessert or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A