Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/4 cup milk
- 1 tbsp poppy seeds
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Grater or zester
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, poppy seeds, and lemon zest.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.
6. Pour the batter into the prepared cake pan and smooth out the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 272
Fat: 14g
Carbohydrates: 32g
Protein: 4g
Sodium: 211mg
Sugar: 16g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use almond milk instead of regular milk.
- You can use orange zest instead of lemon zest.
Variations:
- You can add a lemon glaze on top of the cake by mixing together 1 cup of powdered sugar and 2-3 tablespoons of lemon juice until smooth.
- You can add blueberries or raspberries to the batter for a fruity twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a grater or zester to get the lemon zest.
- Don't overmix the batter or the cake will be tough.
- 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:
To reheat the cake, wrap it in aluminum foil and heat it in the oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and dust it with powdered sugar.
Garnishes:
Garnish the cake with fresh berries, lemon slices, or whipped cream.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, try adding a little more milk to the batter.
- If the cake is too dense, make sure you're not overmixing the batter.
- If the cake is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Use fresh ingredients and store the cake properly to avoid foodborne illness.
Food history:
Banbury cake is a traditional English cake that originated in the town of Banbury in Oxfordshire. It is typically made with raisins, currants, and candied peel.
Flavor profiles:
The Lemon and Poppy Seed Banbury Cake is sweet and tangy with a subtle crunch from the poppy seeds.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
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Region: English