Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup poppyseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter with an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition.
4. Add the sour cream, lemon juice, lemon zest, and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 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 before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 315
Fat: 17g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 200mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 17g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey or maple syrup instead of granulated sugar.
- You can use almond flour instead of poppyseeds.
- You can use Greek yogurt instead of sour cream.
- You can use lime or orange juice instead of lemon juice.
Variations:
- You can add 1/2 cup of blueberries or raspberries to the batter.
- 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.
- You can add 1/2 cup of chopped nuts, such as almonds or walnuts, to the batter.
Tips and tricks:
- Make sure the butter is softened before beating it with an electric mixer.
- Don't overmix the batter, as this can make the cake tough.
- Use fresh lemon juice and zest for the best flavor.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can warm the cake in the microwave for 10-15 seconds, or in a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate, and dust it with powdered sugar.
Garnishes:
You can garnish the cake with fresh berries, lemon slices, or mint leaves.
Pairings:
The cake pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit, such as strawberries or blueberries.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Try mixing it less next time.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Lemon poppyseed cake is a popular dessert that originated in Europe. It is often served at tea parties and other social events.
Flavor profiles:
The cake has a sweet and tangy flavor, with a nutty crunch from the poppyseeds.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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