Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup freshly grated lemon zest
- 2 tablespoons vegetable oil
- 1/2 cup confectioners' sugar
- 1/2 cup prepared lemon curd
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Grater
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
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.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk, and mix until just combined.
7. Add the lemon juice, zest, and oil and mix until just combined.
8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
10. Once cooled, sift the confectioners' sugar over the top of the cake.
11. Spread the lemon curd over the top of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 13g
Carbohydrates: 42g
Protein: 4g
Substitutions for Ingredients:
- Unsalted butter: Salted butter
- Buttermilk: Plain yogurt or milk
- Lemon juice: Lime juice
- Lemon zest: Lime zest
Variations:
- Add 1/2 cup of fresh or frozen berries to the batter for a fruity twist.
- Use lime juice and zest for a lime cake.
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
Tips and Tricks:
- Make sure to use freshly squeezed lemon juice for the best flavor.
- To get the most juice out of your lemons, roll them on the countertop with your palm before squeezing.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 10 minutes.
Storage Instructions:
Store the suncake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the suncake in a 350 degree F oven for 10 minutes or until heated through.
Presentation Ideas:
- Serve the suncake with a dollop of freshly whipped cream.
- Garnish the suncake with fresh berries and a sprinkle of confectioners' sugar.
Garnishes:
- Fresh berries
- Sprinkle of confectioners' sugar
Pairings:
- Tea
- Coffee
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter before baking.
- If the cake is too wet, add a tablespoon of flour to the batter before baking.
Food Safety Advice:
- Always use freshly squeezed lemon juice and zest for the best flavor and to avoid any potential food safety issues.
- Make sure to store the suncake in an airtight container in the refrigerator.
Food History:
The suncake is a traditional British dessert that dates back to the 19th century. It is a light and fluffy cake made with lemon juice and zest, and is often served with a dollop of freshly whipped cream.
Flavor Profiles:
This suncake is light and fluffy with a bright, citrusy flavor from the lemon juice and zest. The confectioners' sugar adds a hint of sweetness, while the lemon curd adds a tart and creamy finish.
Serving Suggestions:
This suncake is best served with a dollop of freshly whipped cream and a sprinkle of confectioners' sugar. It can also be served with a side of fresh fruit salad or vanilla ice cream.
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