Lemon Cake Recipe For 4 In Grams And Ml Measurements
Lemon cake is a form of cake that has the refreshing taste of lemons. It is usually made from a combination of lemon juice, lemon zest, and occasionally lemon extract, which gives the cake its distinctive citrus flavor. Lemon cakes vary in texture and appearance, ranging from soft and airy to moist and dense.
Lemon cakes are a favorite choice for special occasions like birthdays, parties, and afternoon tea. Lemons’ vibrant and delicious flavor makes them a refreshing and delicious dessert choice.
The History Of Lemon Cake
Lemon cake is a popular dessert known for its vibrant and refreshing flavor. Its earliest roots can be traced back centuries, and its appeal has grown. Below, we will look at the story of lemon cake’s history, its historical significance, and how it has changed.
Early Citrus Desserts
Citrus fruits, such as lemons, have a long tradition of being used in cooking. The cultivation of lemons goes back to ancient times, beginning in regions like Asia and the Mediterranean. Early civilizations recognized the importance of lemons, not just for their tart flavor but also for their medicinal qualities.
As trade routes grew, lemons were introduced into various cultures, including those from the Middle East and Europe. During this period, the idea of adding lemons to desserts started to develop.
Medieval Lemon Cakes
In the Middle Ages, when lemons were becoming more readily available throughout Europe. Lemon cakes were usually prepared in aristocratic and monastic households, where fine sweets were highly valued. The first lemon cakes were spongy and smoky, containing cloves, cinnamon, and nutmeg.
Lemon cakes were considered a high-end item since lemons were still costly and difficult to find. In desserts, the use of lemons was thought of as a sign of wealth and refined taste. These cakes were generally consumed by the upper class on special occasions.
Renaissance And Enlightenment Era
As the Renaissance was sweeping across Europe, food techniques and ingredients went through an evolution. Baking techniques developed, and lemon cakes began to change. Recipes became more uniform, and leavening agents such as eggs and yeast became more common.
In the Enlightenment period, the rise of lemon cake Cookbooks from the past featured different lemon cake recipes and often highlighted lemons’ refreshing and rejuvenating characteristics. Lemon cakes were more accessible to the middle class, though they were still considered a delight to enjoy on special occasions.
19th Century: Industrial Revolution Modern Lemon Cakes
The 19th century marked an important shift in the production of lemon cake. The Industrial Revolution brought about advancements in baking technology, which made it possible to produce cakes and pastries in mass quantities. This led to the mass production of lemon cake as it became cheaper and more readily available.
In this period, lemon cakes became lighter in texture and less spicy. The emphasis was on highlighting the tartness of lemons by frequently adding lemon juice and zest to the batter. Lemon-flavored glazes and icings also became popular, adding an astringent-sweet flavor to cakes.
Lemon Cake in the 20th Century and Beyond
Through the 20th century, lemon cakes evolved and changed to meet new trends and tastes. Different varieties of lemon cake appeared, such as chiffon cakes, pound cakes, and sponge cakes. Lemon cake recipes also started to include new ingredients like blueberries, poppy seeds, or coconut.
The growth of the food industry and the globalization of the economy have the preheated, increased the popularity of lemon cake worldwide. Lemon-flavored desserts and cakes, for instance, were popular in bakery and confectionery shops. The availability of lemons in supermarkets throughout the year was also a factor in the widespread accessibility of recipes for lemon cakes.
Lemon Cake Recipe For Four People
- 200 grams of all-purpose flour
- 200 grams of sugar granulated
- 200 grams of unsalted butter, softened
- 4 eggs
- 15 milliliters of lemon zest (from about two lemons)
- 30 milliliters of fresh lemon juice (from around two lemons)
- 100 milliliters milk
- 10 grams baking powder
- A pinch of salt
For the lemon glaze
- 100 gram powdered sugar
- 15 milliliters of fresh lemon juice
- Preheat the oven to 180degC (350degF). Grease and dust an oval cake pan.
- In a mixing bowl, mix the softened butter with the granulated sugar. Mix them until they are light and fluffy.
- Add the eggs one at one time, beating them thoroughly every time you add eggs.
- Gradually add the baking powder, flour, and salt to the mix. Mix until the mixture is well-combined.
- Incorporate the zest of the lemon, lemon juice, and milk into the batter. Mix until the batter is smooth and well blended.
- Put the batter into the cake pan and spread it out evenly.
- Bake in the oven preheated for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While the cake bakes, make the lemon glaze by mixing powdered sugar with lemon juice until smooth.
- When the cake is cooked, take it out of the oven and allow it to sit in the pan until it is cool enough to handle for some time.
- Transfer the cake onto an air-tight rack. Drizzle the lemon glaze on the top of the cake, allowing it to run across the sides.
- Let the cake be completely cool before serving.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but adjust the amount of salt in the recipe accordingly or omit it entirely.
Can I substitute self-rising flour for all-purpose flour and baking powder?
Yes, you can use self-rising flour instead of all-purpose flour and baking powder. However, omit the baking powder and salt from the recipe.
Can I use a different size of cake pan?
Yes, you can use a different size of cake pan, but you may need to adjust the baking time. Smaller pans will require less time, while larger pans may need more time.
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is recommended for the best flavor. However, you can use bottled lemon juice if fresh lemons are not available. Adjust the quantity to taste.
How should I store the lemon cake?
Store the lemon cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its shelf life.
Can I freeze the lemon cake?
Yes, you can freeze the lemon cake. Wrap it tightly in plastic wrap and place it in a freezer bag or airtight container. It can be frozen for up to 2-3 months. Thaw the cake in the refrigerator before serving.