Embrace a unique blend of flavors with our Zesty Lemon and Buckwheat Cake, a delightful alternative for those seeking a less sweet dessert option. This cake combines the robust, earthy notes of buckwheat with the bright, tangy zest of lemon, creating a flavor profile that is both intriguing and satisfying. Often found in the repertoire of professional pastry chefs, this combination offers a sophisticated twist to the classic lemon cake, ensuring a moist and tender crumb that’s perfect for any casual or special occasion.
Why You’ll Love This:
This Lemon and Buckwheat Cake is not your ordinary treat. The buckwheat flour not only enhances the nutritional profile but also introduces a distinct, nutty flavor that complements the lemon’s acidity beautifully. If you’re someone who appreciates desserts that are not overly sweet, this cake will surely hit the spot. Its subtle sweetness and grainy texture make it a fantastic choice for anyone looking to experiment with alternative flours in baking.
Perfect Occasion:
This cake is ideal for a Sunday brunch, afternoon tea, or as a weekend baking project. It’s also a wonderful addition to a picnic basket or a potluck gathering, where its unique flavor can shine among more traditional choices. Serve this cake during family gatherings or to impress friends who appreciate a culinary twist on classic desserts.
Decoration Tips:
For a simple yet elegant finish, dust the top of the cake with powdered sugar and garnish with finely grated lemon zest. To elevate it further for special occasions, consider topping with a light lemon glaze and a sprinkle of edible flowers or candied lemon slices. These additions not only enhance the flavor but also make the cake visually appealing.
Ingredients:
- 120 grams of wheat flour
- 80 grams of buckwheat flour
- 90 grams of sugar
- 2 eggs
- 55 grams of unsalted butter
- 110 grams of milk
- 5 grams of baking powder
- 1 untreated lemon
Instructions:
- Melt the butter and allow it to cool for 15 minutes.
- In a mixing bowl, combine the sugar with the zest of the lemon, mix thoroughly, and let it infuse for 10 minutes.
- Preheat your oven to 170 degrees Celsius (338 degrees Fahrenheit) with convection setting.
- Add eggs to the lemon-sugar mixture and whisk together.
- Incorporate the milk, lemon juice, and cooled butter, mixing until combined.
- Sift the wheat and buckwheat flours with baking powder and a pinch of salt directly over the wet ingredients. Whisk until you achieve a smooth batter.
- Pour the batter into a greased or lined loaf pan.
- Bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean.
- Allow the cake to cool before demolding.
Enjoy!
