Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Imperial Cake
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 400°F (200°C).
In a bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Make and bake
Stir in the flour, baking soda dissolved in hot water, currants, lemon rind, and juice, and cinnamon.
Drop spoonfuls of the batter onto well-buttered parchment paper lining a baking pan.
Bake until golden brown, about 15-20 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Lemon + cinnamontop 7% of all pairsSmell alikestrongCooked together7,950 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Flour + cinnamontop 9% of all pairsSmell alikemoderateCooked together17,341 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Currant + cinnamontop 15% of all pairsSmell alikelowCooked together4,099 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- All-purpose flour
- Provides the structure that holds the cake together as it sets.
- Unsalted butter
- Creaming with sugar traps air and adds richness and tender texture.
- Granulated sugar
- Sweetens the batter and, creamed with butter, helps create a light crumb.
- Large eggs
- Add structure as they set and bind the batter with moisture and richness.
- Baking soda
- Reacts with the acidity of the lemon to produce gas that lifts the batter.
- Currants
- Add chewy bursts of fruit sweetness and moisture throughout the cake.
The step that matters
Drop spoonfuls of the batter onto well-buttered parchment. Batter spread too thin or on poorly greased paper can spread, stick, and brown unevenly. Spoonfuls keep each cake's shape so it rises and sets properly in the hot oven.
Swap the currant
How well each one fits the dish's main ingredients (flour, butter, sugar, egg, lemon, cinnamon):
- Raisinfits better
- Vanillafits better
- Blueberryfits better
- Currantthe original
Fit is the average pairing score against flour, butter, sugar, egg, lemon, cinnamon. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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