Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
6. Stir in the vanilla extract and chopped pecans.
7. Pour the batter evenly into the prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 23g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 290mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 43g
Protein: 5g
Substitutions for ingredients:
- You can use chopped walnuts instead of pecans.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add 1/2 cup of shredded coconut to the batter for a tropical twist.
- For a chocolate version, add 1/2 cup of cocoa powder to the dry ingredients and reduce the flour to 1 1/2 cups.
Tips and Tricks:
- Make sure your butter is at room temperature before creaming it with the sugar.
- Don't overmix the batter or your cake will be tough.
- Toast the pecans before adding them to the batter for extra flavor.
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 warm it in a 350°F oven for 10-15 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Pipe whipped cream around the edges of the cake for a fancy touch.
Garnishes:
- Top the cake with a few whole pecans for decoration.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If your cake is too dry, try adding a tablespoon of sour cream to the batter next time.
- If your cake is too dense, make sure you're not overmixing the batter.
Food Safety Advice:
- Make sure your eggs are fresh and not expired.
- Wash your hands and all utensils before handling the ingredients.
Food History:
- Lane cake is a traditional Southern dessert that originated in Alabama in the late 1800s.
Flavor Profiles:
- This cake is sweet and nutty with a hint of vanilla.
Serving Suggestions:
- Serve the cake on a cake stand for a beautiful presentation.
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