Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Zester or grater
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream, Meyer lemon juice, Meyer lemon zest, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 280mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 22g
Protein: 4g
Substitutions for ingredients:
- Regular lemon juice and zest can be used in place of Meyer lemon juice and zest.
- Greek yogurt or buttermilk can be used in place of sour cream.
Variations:
- Add a lemon glaze on top of the cake for extra sweetness.
- Add blueberries or raspberries to the batter for a fruity twist.
- Use a bundt pan instead of a round cake pan for a different shape.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the batter, as this can result in a tough cake.
- Use a zester or grater to get the zest from the Meyer lemon.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or plate, and dust with powdered sugar for a pretty presentation.
Garnishes:
Garnish the cake with fresh berries, whipped cream, or a sprig of mint.
Pairings:
Serve the cake with a cup of tea or coffee for a delicious afternoon treat.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too moist, try baking it for a few extra minutes.
Food safety advice:
Make sure to properly store the cake to prevent any foodborne illnesses.
Food history:
Meyer lemons are a cross between a lemon and a mandarin orange, and were first introduced to the United States in the early 1900s.
Flavor profiles:
This cake has a sweet and tangy flavor from the Meyer lemon juice and zest, and a slight crunch from the poppy seeds.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A