Welcome to my article about the Paris Baguette Cake recipe. As a food enthusiast, I always love to try new recipes and share them with others. In this article, I will share with you the recipe for the famous Paris Baguette Cake. This cake is a perfect combination of flavors and textures that will delight your taste buds. So, let’s get started!
List of Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup honey
- 1/4 cup water
- 1/4 cup lemon juice
- 1/4 cup powdered sugar
List of Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour mixture.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the glaze by combining honey, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring constantly.
- Remove from heat and stir in powdered sugar until smooth.
- When the cake is done, remove from oven and let cool in the pan for 10 minutes.
- Remove from pan and place on a wire rack to cool completely.
- Drizzle glaze over cooled cake and serve.
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- Q: Can I use regular milk instead of buttermilk?
- A: Yes, you can. Buttermilk gives the cake a slightly tangy flavor and helps keep it moist, but regular milk will work just fine.
- Q: Can I substitute the honey with another sweetener?
- A: Yes, you can use maple syrup, agave nectar, or corn syrup instead of honey.
- Q: Can I make this cake ahead of time?
- A: Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days. Glaze the cake just before serving.
- Q: Can I freeze this cake?
- A: Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before glazing and serving.
- Q: Can I add nuts or fruits to the batter?
- A: Yes, you can add chopped nuts, dried fruits, or fresh fruits to the batter for extra flavor and texture.
- Q: Can I use a different size cake pan?
- A: Yes, you can use a different size cake pan, but adjust the baking time accordingly.
- Q: Can I use a different type of flour?
- A: Yes, you can use cake flour or self-rising flour instead of all-purpose flour, but adjust the amount of baking powder and salt accordingly.
- Q: Can I use margarine instead of butter?
- A: Yes, you can use margarine instead of butter, but the flavor and texture may be slightly different.
- Q: Can I use a hand mixer instead of a stand mixer?
- A: Yes, you can use a hand mixer instead of a stand mixer, but it may take longer to cream the butter and sugar.
If you want to make this cake even more special, here are some tips:
1. Add lemon zest to the batter for extra citrus flavor.
2. Use a cake turntable and offset spatula to frost the cake for a professional look.
3. Top the cake with fresh berries, whipped cream, or toasted nuts for extra texture and color.
With these tips, you can take your Paris Baguette Cake to the next level and impress your family and friends. Enjoy!