Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons poppy seeds
- 1/2 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
- Sifter
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, yogurt, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the poppy seeds.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 36g
Protein: 4g
Substitutions for Ingredients
- Unsalted butter: Margarine
- Greek yogurt: Sour cream
- Lemon juice: Lime juice
Variations:
- Add 1/2 cup of blueberries or raspberries to the batter
- Substitute almond extract for the vanilla extract
- Add 1/2 cup of chopped nuts to the batter
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar
- Use freshly squeezed lemon juice for the best flavor
- Let the cake cool completely before glazing
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the cake on a platter with fresh berries
- Dust the cake with powdered sugar
- Serve the cake with a dollop of whipped cream
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
Pairings:
- Tea
- Coffee
- Ice cream
Suggested side dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too moist, add a few tablespoons of flour to the batter
Food safety advice:
- Store the cake in an airtight container at room temperature
- Refrigerate any leftovers
Food history:
The origin of the petit gâteau is unknown, but it is believed to have originated in France. It is a small cake that is usually served as a dessert or snack.
Flavor profiles:
This cake has a light and fluffy texture with a sweet lemon flavor and a hint of nuttiness from the poppy seeds.
Serving suggestions:
This cake is best served with a cup of tea or coffee. It can also be served with a scoop of ice cream or a dollop of whipped cream.
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