Napoleon Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly grated lemon zest
- 2 tablespoons confectioners’ sugar

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Offset spatula
- Parchment paper
- Cooling rack

Step-by-Step Instructions:

1. Preheat the oven to 350°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

4. Add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Beat until just combined.

5. Stir in the lemon juice and zest.

6. Pour the batter into the prepared pan and spread evenly with an offset spatula.

7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack and let cool completely.

9. Dust the top of the cake with confectioners’ sugar before serving.

Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information:
Calories: 350
Fat: 13g
Carbohydrates: 51g
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 skim milk or almond milk.
- Lemon juice can be substituted with lime juice.

Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Substitute the lemon juice and zest with orange juice and zest.

Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming with the sugar.
- Use freshly squeezed lemon juice and zest for the best flavor.

Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.

Presentation Ideas:
- Dust the top of the cake with confectioners’ sugar and decorate with fresh berries.
- Serve the cake with a dollop of freshly whipped cream.

Garnishes:
- Fresh berries
- Whipped cream

Pairings:
- Vanilla ice cream
- Fresh fruit

Suggested Side Dishes:
- Fruit salad
- Roasted vegetables

Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness after 25 minutes and adjust the baking time accordingly.

Food Safety Advice:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate any leftovers and consume within 3-4 days.

Food History:
Napoleon cake is a classic French dessert that dates back to the 19th century. It is a light and fluffy cake that is traditionally made with lemon juice and zest.

Flavor Profiles:
This cake has a light and fluffy texture with a subtle lemon flavor.

Serving Suggestions:
Serve this cake with a dollop of freshly whipped cream and fresh berries for a light and refreshing dessert.

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Region: French

Taste: Sweet, Buttery, Creamy, Vanilla, Almond