Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons poppyseeds
Special equipment needed:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the butter until creamy. Add the eggs, one at a time, and beat until well combined.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
5. Stir in the lemon juice, lemon zest, and poppyseeds.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 13g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 280mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 27g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use almond milk or soy milk instead of regular milk for a dairy-free option.
- You can use lime juice and zest instead of lemon for a different flavor.
Variations:
- You can add 1/2 cup of chopped nuts, such as almonds or walnuts, to the batter for added texture.
- You can add 1/2 cup of dried cranberries or raisins to the batter for added sweetness.
- You can make a glaze by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice and drizzling it over the cooled cake.
Tips and tricks:
- Make sure the butter is softened before beating it to avoid lumps in the batter.
- Do not overmix the batter, as it can result in a tough cake.
- Use fresh lemon juice and zest for the best flavor.
- Let the cake cool completely before slicing it to avoid crumbling.
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 heat it in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar for a simple presentation.
Garnishes:
Garnish the cake with fresh berries, such as raspberries or blueberries, for added color and flavor.
Pairings:
Serve the cake with a cup of tea or coffee for a delicious afternoon snack.
Suggested side dishes:
Serve the cake with a side of fresh fruit, such as sliced strawberries or kiwi, for a balanced snack.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the cake to avoid contamination.
Food history:
Rock cakes are a traditional British tea-time treat that date back to the 18th century. They are named for their rough, rocky appearance and were originally made with leftover ingredients.
Flavor profiles:
This Lemon Poppyseed Rock Cake has a sweet and tangy flavor from the lemon juice and zest, and a crunchy texture from the poppyseeds.
Serving suggestions:
Serve the cake as a dessert or as a snack with a cup of tea or coffee.
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