Lemon Cake Recipe
Introduction to Jamaican Blue Mountain Coffee
Jamaican Blue Mountain Coffee is a world-renowned, premium coffee known for its smooth, mild flavor with subtle hints of floral notes and bright acidity. Grown at high altitudes on the Blue Mountain range in Jamaica, this coffee benefits from the ideal combination of altitude, soil, and climate. The beans are hand-picked and carefully processed to produce a unique, low-bitter cup, often considered one of the best coffees globally.
Pairing Blue Mountain coffee with a light dessert like a lemon cake complements its delicate flavors and creates a refreshing experience. Below is a recipe for a lemon cake that matches beautifully with a cup of this elite coffee.
Lemon Cake Recipe
Ingredients
For the Cake:
1 ½ cups (180 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
3 large eggs
2 tbsp lemon zest (from about 2 lemons)
½ cup (120 ml) fresh lemon juice
½ cup (120 ml) buttermilk or whole milk
For the Lemon Glaze:
1 cup (120 g) powdered sugar
2–3 tbsp fresh lemon juice
Optional: Lemon zest for garnish
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined.
Step 2: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Drizzle the glaze over the cooled cake and sprinkle with extra lemon zest if desired.
Serving Suggestion
Brew a fresh pot of Jamaican Blue Mountain Coffee following the recommended method:
Use 2 tablespoons of ground coffee per 6 ounces (180 ml) of water.
Brew at a water temperature of about 200°F (93°C) for optimal extraction.
Serve the lemon cake in slices with a side of Blue Mountain coffee, either black or with a splash of milk or cream.
Enjoy the harmonious blend of the cake's citrusy brightness with the smooth, balanced richness of Jamaican Blue Mountain Coffee!
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