Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp 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 tbsp grated Volkamer lemon zest
- 1/4 cup powdered sugar
Special Equipment Needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Zester or grater
- Sifter
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan and line with parchment paper.
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and granulated sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with milk, until fully combined.
6. Stir in lemon juice and Volkamer lemon zest.
7. Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, sprinkle powdered sugar over the top of the cake.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 292
Fat: 11g
Saturated Fat: 6g
Cholesterol: 66mg
Sodium: 239mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt in the recipe accordingly.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Milk can be substituted with almond milk or soy milk.
- Fresh lemon juice can be substituted with bottled lemon juice, but fresh is recommended for best flavor.
- Volkamer lemon zest can be substituted with regular lemon zest.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a lemon poppy seed cake.
- Top the cake with whipped cream and fresh berries for a summery twist.
- Add a lemon glaze to the cake by mixing 1/4 cup of lemon juice with 1 cup of powdered sugar and pouring it over the cooled cake.
Tips and Tricks:
- Make sure all ingredients are at room temperature before starting the recipe.
- Use a zester or grater to get the fine zest of Volkamer lemon.
- Sift the dry ingredients to ensure a smooth batter.
- Do not overmix the batter, as it can result in a tough cake.
- Let the cake cool completely before dusting with powdered sugar to prevent it from melting.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a preheated 350°F oven for 5-10 minutes, or until warm.
Presentation Ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar.
Garnishes:
Garnish the cake with fresh berries or whipped cream.
Pairings:
Pair the cake with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
If the cake is too dry, try adding a tablespoon of milk to the batter. If it is too moist, reduce the amount of milk in the recipe.
Food Safety Advice:
Make sure all ingredients are fresh and properly stored. Wash hands and surfaces thoroughly before preparing the cake.
Food History:
Volkamer lemon is a type of lemon that originated in Italy and is known for its sweet and floral flavor. It is often used in desserts and cocktails.
Flavor Profiles:
The Volkamer lemon cake has a sweet and tangy flavor with floral notes from the lemon zest.
Serving Suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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Region: German