Ingredients with Measurements:
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Special equipment needed:
- 2 8-inch round cake pans
- Electric mixer
- Lemon zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk and lemon juice, beginning and ending with the flour mixture. Mix until just combined.
5. Stir in the lemon zest.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
9. To make the frosting, beat the cream cheese and butter together until smooth and creamy.
10. Gradually add the powdered sugar, beating until well combined.
11. Add the lemon juice and zest and beat until the frosting is light and fluffy.
12. Once the cakes are completely cool, spread a layer of frosting on top of one cake.
13. Place the second cake on top of the frosting and spread the remaining frosting over the top and sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 300mg
Carbohydrates: 65g
Fiber: 2g
Sugar: 45g
Protein: 5g
Substitutions for ingredients:
- Buckwheat flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or almond milk.
- Lemon juice and zest can be substituted with lime juice and zest.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a lemon poppy seed cake.
- Add 1/2 cup of blueberries to the batter for a lemon blueberry cake.
- Use orange juice and zest instead of lemon for an orange and buckwheat cake.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a tender cake.
- Don't overmix the batter or the cake will be tough.
- Use room temperature ingredients for the frosting for a smooth and creamy texture.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh berries or edible flowers.
- Pipe extra frosting around the edges of the cake.
Garnishes:
- Fresh berries
- Edible flowers
- Lemon slices
Pairings:
- Hot tea
- Iced tea
- Lemonade
Suggested side dishes:
- Fresh fruit salad
- Green salad with a lemon vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dense, make sure you didn't overmix the batter.
- If the cake is dry, make sure you didn't overbake it.
- If the frosting is too runny, add more powdered sugar.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all surfaces before preparing the cake.
- Store the cake in the refrigerator.
Food history:
Buckwheat is a gluten-free grain that has been used in cooking for centuries. It is often used in pancakes, noodles, and cakes. Lemon cake is a classic dessert that has been enjoyed for generations.
Flavor profiles:
The lemon and buckwheat cake has a nutty and slightly earthy flavor from the buckwheat flour. The lemon adds a bright and tangy flavor to the cake. The cream cheese frosting is sweet and tangy with a creamy texture.
Serving suggestions:
Serve the lemon and buckwheat cake as a dessert after a meal or as a sweet treat with tea or coffee.
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