Ingredients with Measurements:
- 2 cups 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
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Mixing bowls
- Electric mixer
- Lemon zester
- Measuring cups and spoons
- Lemon juicer
- Cake pan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, until the batter is smooth.
6. Stir in the lemon juice, lemon zest, and vanilla extract.
7. Pour the batter into the greased cake pan and 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 before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
5. Temperature:
- 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 290
- Fat: 11g
- Carbohydrates: 44g
- Protein: 4g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use bottled lemon juice instead of fresh lemon juice.
- You can use lemon extract instead of lemon zest.
Variations:
- You can add poppy seeds to the batter for a lemon poppy seed cake.
- You can add a lemon glaze on top of the cake for extra lemon flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use fresh lemon juice and zest for the best flavor.
- Don't overmix the batter or the cake will be tough.
Storage instructions:
- Store the lemon 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 (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries
- Lemon slices
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the cake is too moist, try reducing the amount of lemon juice in the batter.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to bake.
- Use fresh ingredients and check for expiration dates.
Food history:
- Lemon cakes have been a popular dessert for centuries, with variations found in many cultures around the world.
Flavor profiles:
- The lemon cake is sweet and tangy, with a light and fluffy texture.
Serving suggestions:
- Serve the lemon cake as a dessert or as a sweet treat with tea or coffee.
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