Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons freshly grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup whole milk
- 1/2 cup confectioners’ sugar
Special Equipment Needed:
- Electric mixer
- 9-inch round cake pan
- Wire rack
- Small bowl
- Whisk
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, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating after each addition.
5. Add the lemon zest and mix until combined.
6. Add the flour mixture in three batches, alternating with the lemon juice and milk.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
9. In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of lemon juice.
10. Drizzle the glaze over the cooled cake.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 10g
Carbohydrates: 45g
Protein: 5g
Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Whole milk can be substituted with almond milk or soy milk.
Variations:
- Substitute the lemon juice and zest with orange juice and zest for an orange reuzenbol.
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Be sure to scrape down the sides of the bowl when mixing the batter.
- 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 a 350°F oven for 5-10 minutes, or until heated through.
Presentation Ideas:
- Dust the cake with confectioners’ sugar before serving.
- Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Fresh berries
- Chopped nuts
- Candied lemon slices
Pairings:
- Tea
- Coffee
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, add a few tablespoons of baking powder to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Wash hands and surfaces thoroughly before and after handling raw ingredients.
Food History:
Reuzenbol is a traditional Dutch cake that is typically served during the holidays. It is a light and fluffy cake that is flavored with lemon and topped with a sweet glaze.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet and tart flavor from the lemon juice and zest.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Serve with a cup of tea or coffee.
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