Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons poppy seeds
Meringue Topping:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Rubber spatula
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. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Beat until just combined. Stir in the lemon juice, lemon zest, and poppy seeds.
5. Pour the batter into the prepared cake pan and spread evenly.
6. To make the meringue topping, beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Spread the meringue over the top of the cake.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or vegetable oil
- Buttermilk: Can be substituted with regular milk
- Lemon juice: Can be substituted with lime juice
Variations:
- Add 1/2 cup of blueberries or raspberries to the batter
- Substitute the poppy seeds with chopped nuts or shredded coconut
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- For a lighter texture, use cake flour instead of all-purpose flour
- For a richer flavor, use half butter and half vegetable oil
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream
- Dust with powdered sugar
- Serve with a scoop of ice cream
Garnishes:
- Fresh berries
- Chopped nuts
- Shredded coconut
Pairings:
- Fresh fruit
- Ice cream
- Whipped cream
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk
- If the cake is too moist, bake for an additional 5-10 minutes
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Use pasteurized eggs to avoid the risk of salmonella
Food History:
Lemon meringue barm cake is a classic British dessert that is believed to have originated in the 18th century. It is a variation of the traditional barm cake, which is a type of flatbread made with yeast.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet and tart lemon flavor. The meringue topping adds a sweet and crunchy texture.
Serving Suggestions:
- Serve with a dollop of whipped cream
- Dust with powdered sugar
- Serve with a scoop of ice cream
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