Prepare to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary sensory experience! This Lemon Celebration Cake with Vanilla Chamomile Glaze is not just a dessert—it's a masterpiece that marries the bright, zesty notes of lemon with the delicate, soothing essence of chamomile. Perfect for special occasions or when you simply want to treat yourself to something extraordinary, this cake promises to be a showstopper that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon dried chamomile flowers
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure proper incorporation and a smooth batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Stir in the fresh lemon juice and vanilla extract, gently folding to distribute the flavors evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, steep the dried chamomile flowers in 2 tablespoons of hot water for 5 minutes, then strain and cool.
- In a bowl, mix powdered sugar with the chamomile-infused water and vanilla extract until a smooth, pourable glaze forms.
- Once the cake is completely cool, pour the vanilla chamomile glaze over the top, allowing it to naturally drip down the sides.
- Let the glaze set for 15-20 minutes before serving. Optionally, garnish with fresh lemon zest or chamomile flowers.
Tips
- Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness: Use the toothpick test to ensure your cake is perfectly baked. A few moist crumbs are okay, but wet batter means it needs more time.
- Cooling is Crucial: Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
- Chamomile Infusion Tip: For a more intense chamomile flavor, let the flowers steep a bit longer in hot water, but be careful not to make the liquid too bitter.
- Glaze Consistency: If your glaze is too thick, add a little more chamomile water. If it's too thin, add more powdered sugar.
- Zest for Extra Flavor: Fresh lemon zest can add an extra pop of citrus flavor and beautiful visual appeal to your finished cake.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
