Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
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 powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
6. Stir in the lemon juice, lemon zest, and vanilla extract.
7. Pour the batter into the prepared baking dish and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool completely before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
12-16 servings
Nutritional information:
Calories: 414
Fat: 18g
Carbohydrates: 58g
Protein: 5g
Sodium: 218mg
Sugar: 37g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt by half.
- Regular milk can be substituted for buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add a lemon glaze by whisking together 1 cup of powdered sugar and 2-3 tablespoons of lemon juice. Drizzle over the cooled cake.
- Add poppy seeds to the batter for a lemon-poppy seed flavor.
- Use lime juice and zest instead of lemon for a lime version.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Use fresh lemon juice and zest for the best flavor.
- Don't overmix the batter, as this can result in a tough cake.
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 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a platter or cake stand and dust with powdered sugar. Garnish with fresh lemon slices or mint leaves.
Garnishes:
Fresh lemon slices or mint leaves.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
- If the cake is not cooked through, continue baking for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the ingredients. Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Zitronen-Prophetenkuchen, or lemon prophet cake, is a traditional German dessert that is often served during the Christmas season.
Flavor profiles:
Sweet, tangy, and citrusy.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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Region: German