Indulge in a delightful fusion of flavors with our Black Coffee and Lemon Cake recipe! This unique cake combines the rich bitterness of black coffee with the bright acidity of fresh lemon for a zesty and indulgent treat that is sure to captivate your taste buds. With its moist and tender crumb, subtle coffee undertones, and tangy lemon glaze, this cake is perfect for any occasion, from afternoon tea to dessert after dinner. Join us as we guide you through the steps to create this irresistible confection that will leave you craving more.
Ingredients:
For the Cake:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup black coffee, cooled
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer fitted with a paddle attachment.
4. Add Wet Ingredients:
- Beat in the eggs, one at a time, until well combined.
- Mix in the cooled black coffee, milk, vanilla extract, and lemon zest until smooth and creamy.
5. Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Prepare the Lemon Glaze:
- While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
8. Glaze the Cake:
- Once the cake is baked and cooled slightly, poke holes in the top of the cake using a toothpick.
- Drizzle the lemon glaze over the warm cake, allowing it to soak into the cake and create a tangy-sweet topping.
9. Serve and Enjoy:
- Allow the cake to cool completely in the pan before slicing and serving.
- Serve slices of the Black Coffee and Lemon Cake with a cup of freshly brewed coffee for a delightful pairing of flavors and aromas.
Embark on a culinary adventure with our Black Coffee and Lemon Cake recipe. As you prepare the batter, the aroma of freshly brewed coffee fills the kitchen, awakening your senses and setting the stage for a delectable treat. Cream together butter and sugar until light and fluffy, then add eggs one at a time, ensuring each is fully incorporated for a smooth texture. Pour in cooled black coffee, milk, vanilla extract, and the zest of a lemon, infusing the batter with a subtle complexity of flavors. As the cake bakes in the oven, anticipation builds as the scent of warm, fragrant coffee fills the air. Once baked to golden perfection, a tangy lemon glaze is drizzled over the top, adding a burst of citrus brightness to each bite. Slice into the tender crumb of the cake, savoring the contrast of rich coffee and zesty lemon that dance on your palate with each mouthful. Paired with a steaming cup of black coffee, this cake is a harmonious symphony of flavors that delights the senses and satisfies the soul.
Elevate your baking repertoire with our Black Coffee and Lemon Cake recipe, a harmonious blend of rich coffee and zesty lemon that is sure to impress. Whether enjoyed as a decadent dessert or a delightful afternoon treat, this cake is a celebration of flavor and aroma that will leave you craving more. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that is
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