Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
Special Equipment Needed:
- 9-inch loaf pan
- Mixing bowls
- Electric mixer
- Zester or grater
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan with butter or cooking spray.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until the batter is smooth.
6. Stir in the lemon juice and lemon zest until well combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 300
- Fat: 13g
- Carbohydrates: 42g
- Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with any other type of milk or non-dairy milk.
- Fresh lemon juice can be substituted with bottled lemon juice.
- Lemon zest can be substituted with orange zest or lime zest.
Variations:
- Add 1/2 cup of blueberries or raspberries to the batter for a fruity twist.
- Replace the lemon juice and zest with orange juice and zest for an orange teacake.
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for a nutty flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use fresh lemon juice and zest for the best flavor.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage Instructions:
- Store the lemon teacake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries, such as raspberries or blueberries, make a great garnish for the lemon teacake.
- Sprinkle chopped nuts, such as almonds or pecans, on top of the cake for added crunch.
Pairings:
- Serve the lemon teacake with a cup of hot tea or coffee for a classic teatime treat.
Suggested Side Dishes:
- Fresh fruit salad
- Mixed greens salad with vinaigrette dressing
Troubleshooting Advice:
- If the cake is browning too quickly on top, cover it with aluminum foil halfway through the baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check for expiration dates.
Food History:
- Teacakes originated in England and were traditionally served with tea.
Flavor Profiles:
- The lemon teacake has a sweet and tangy flavor with a light and fluffy texture.
Serving Suggestions:
- Serve the lemon teacake as a dessert or as a sweet snack with tea or coffee.
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