Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Special equipment needed:
- 2 8-inch round cake pans
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the milk and lemon juice. Mix until just combined.
5. Stir in the lemon zest, vanilla extract, and diced strawberries.
6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool the cakes in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
9. Once the cakes are cool, place one cake layer on a serving plate. Spread a layer of frosting over the top, then place the second cake layer on top.
10. Frost the top and sides of the cake with the remaining frosting.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 4g
Substitutions for ingredients:
- You can use any type of milk in place of the milk called for in the recipe.
- You can use frozen strawberries instead of fresh, but be sure to thaw them and drain off any excess liquid before using.
Variations:
- You can use different types of fruit in place of the strawberries, such as blueberries or raspberries.
- You can add a layer of lemon curd between the cake layers for extra lemon flavor.
Tips and tricks:
- Be sure to cream the butter and sugar together until light and fluffy, as this will help create a tender cake.
- Use room temperature ingredients for best results.
- Don't overmix the batter, as this can lead to a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Garnish the cake with fresh strawberries and lemon slices.
Garnishes:
Fresh strawberries and lemon slices
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too dense, try using cake flour instead of all-purpose flour.
Food safety advice:
Be sure to wash your hands and all utensils thoroughly before preparing the cake.
Food history:
Kyiv cake is a popular dessert in Ukraine, typically made with layers of sponge cake and a buttercream frosting.
Flavor profiles:
This cake has a sweet and tangy flavor from the strawberries and lemon.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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Region: Ukrainian