Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly grated lemon zest
- ½ cup raspberry jam
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Fine grater
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.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the flour mixture in three batches, alternating with the buttermilk, and mix until just combined.
7. Stir in the lemon juice and zest.
8. Pour the batter into the prepared pan and spread evenly.
9. Drop spoonfuls of the raspberry jam over the top of the cake.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 360
Fat: 16g
Carbohydrates: 47g
Protein: 4g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or vegetable oil.
- Buttermilk: Can be substituted with plain yogurt or milk with 1 tablespoon of white vinegar or lemon juice.
Variations:
- Add ½ cup of chopped nuts or shredded coconut to the batter.
- Use a different flavor of jam, such as apricot or blackberry.
- Substitute the lemon juice and zest with orange juice and zest.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- To ensure even baking, make sure the cake is spread evenly in the pan.
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:
Garnish the cake with fresh raspberries and a dusting of powdered sugar.
Garnishes:
Fresh raspberries and powdered sugar.
Pairings:
Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Suggested Side Dishes:
Serve with a fresh fruit salad or a light green salad.
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To avoid this, check the cake for doneness with a toothpick before removing from the oven.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Wash hands and all utensils before and after handling raw ingredients.
Food History:
Lemon cake has been a popular dessert for centuries, with recipes dating back to the 18th century.
Flavor Profiles:
This cake has a light, citrusy flavor with a hint of sweetness from the raspberry jam.
Serving Suggestions:
Serve as a dessert or a snack.
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