Desserts > Cake > Layer Cakes > Lemon Cakes

Lemon Napoleon Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1/2 cup confectioners’ sugar

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
- Wire cooling rack

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. Line the bottom of the pan with parchment paper.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Add the sour cream, lemon juice, and lemon zest and mix until combined.

6. Gradually add the flour mixture to the wet ingredients and mix until just combined.

7. Pour the batter into the prepared pan and bake for 25-30 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 turn it out onto a wire cooling rack to cool completely.

9. Once the cake is cooled, sprinkle with confectioners’ sugar and serve.

Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information: TBD

Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter.
- Plain yogurt can be substituted for sour cream.
- Lemon juice can be substituted for lime juice.

Variations:
- Add 1/2 cup of chopped nuts to the batter.
- Add 1/2 cup of shredded coconut to the batter.
- Substitute orange juice and orange zest for the lemon juice and lemon zest.

Tips and Tricks:
- Be sure to sift the dry ingredients together to ensure a light and fluffy cake.
- Make sure the butter is softened before adding it to the sugar.
- Don’t overmix the batter, as this can cause the cake to be dense.

Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes, or in the microwave for 30-60 seconds.

Presentation Ideas:
- Serve the cake with a dollop of freshly whipped cream.
- Sprinkle the cake with chopped nuts or shredded coconut.
- Drizzle the cake with a lemon glaze.

Garnishes:
- Chopped nuts
- Shredded coconut
- Lemon glaze

Pairings:
- Fresh berries
- Whipped cream
- Ice cream

Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad

Troubleshooting Advice:
- If the cake is too dense, make sure you are not overmixing the batter.
- If the cake is not cooked through, make sure the oven is preheated to the correct temperature and that the cake is cooked for the full amount of time.

Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure all utensils and equipment are clean before using.
- Make sure the cake is cooked through before serving.

Food History:
Napoleon cakes are believed to have originated in France in the 19th century. The classic Napoleon cake is made of layers of puff pastry filled with custard or cream. This version of the cake is a modern take on the classic, using a light and fluffy lemon cake instead of puff pastry.

Flavor Profiles:
This cake has a light and fluffy texture with a bright and tart lemon flavor.

Serving Suggestions:
This cake is best served at room temperature with a dollop of freshly whipped cream.

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Taste: Tangy, Sweet, Citrusy, Rich, Creamy