How To make Lemon Butter Layers
2 c Flour 1 ts Lemon extract
2 1/4 ts Baking powder 1 1/4 c Sugar
1/2 ts Salt 6 Eggs, unbeaten
1 c Butter
LEMON CREAM FILLING:
4 oz Lemon pudding and pie mix 2 c Water
2/3 c Sugar 3/4 c Butter
NUT CRUNCH:
1/2 c Sugar 3/4 c Walnuts or almonds
Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1 minute after each. Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch tube pan, greased on bottom. Bake at 325 for 55 to 60 minutes until cake springs back when touched lightly in center. DO NOT INVERT. Cool. Cut cake horizontally to make 4 layers. Stack layers, spreading Filling and sprinkling 2 tablespoons Nut Crunch on each layer and on top. LEMON CREAM FILLING: Prepare lemon pudding and pie filling mix using sugar and water. Cool to lukewarm. Cream butter. Gradually add filling, beating well. Cool thoroughly. NUT CRUNCH: heat sugar in small skillet until sugar melts and is golden brown. Stir in walnuts or almonds. Spread on greased cookie sheet; cool. Crush fine. (To crush nut mixture, place between sheets of waxed paper and crush with hammer or rolling pin.) -----
How To make Lemon Butter Layers's Videos
10 layer lemon cheese cake
A very moist, rich in lemon flavor, cake!!! Easy to make and quick to impress!!!
RECIPE
1 CUP SHORTENING, HALF BUTTER
2 CUPS SUGAR
4 EGGS
2 2/3 CUPS SIFTED CAKE FLOUR (I USE WHITE LILY ALL PURPOSE)
2 TSP. BAKING POWDER
1/2 TSP. SALT
1 CUP MILK
1 TSP. VANILLA
1 TSP. LEMON JUICE OR EXTRACT ( I OMIT THIS IN MY RECIPE)
CREAM SHORTENING, ADD SUGAR GRADUALLY. CREAM UNTIL MIXTURE IS VERY FLUFFY. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. SIFT FLOUR, BAKING POWDER AND SALT TOGETHER, ADD TO MIXTURE ALTERNATELY WITH MILK. ADD FLAVORINGS. SPREAD APPROXIMATELY 2/3 CUP TO 3/4 CUP DOUGH IN EACH 3 1/2 PAN AND BAKE 5 OR 6 MIN. AT 350 DEGREES. FROST WHEN COOL. I USE THIS RECIPE FOR THE CHOCOLATE CAKE ALSO.
LEMON CHEESE ICING
1 1/2 CUPS SUGAR
5 TBSP. CORNSTARCH
3 LEMONS (OR 3/4 CUP JUICE)
2 CUPS WATER
3 EGG YOLKS
PINCH OF SALT
MIX SUGAR, CORNSTARCH, LEMON RIND WITH WATER. COOK UNTIL THICK. ADD JUICE OF LEMONS, EGG YOLKS, SALT, STIRRING CONSTANTLY FOR FEW MIN. SPREAD ON CAKE LAYERS. I JUST USE BOTTLED LEMON JUICE IN THE PLACE OF FRESH LEMONS. WORKS JUST AS WELL....I HAVE DONE IT BOTH WAYS.
Lemon Velvet Cake Recipe With Cream Cheese Frosting
Super soft and velvety lemon cake with homemade lemon curd and a truly delicious lemon cream cheese frosting. Top it off with a lemon water ganache drip, yes you can mix lemon juice with chocolate! This lemon cake literally melts in your mouth it is so soft and tender. You won’t ever need another lemon cake recipe after trying this one!
BOSCH MIXER LINK ►
CAKE GOOP RECIPE ►
PRINTABLE RECIPE ►
CHAPTERS ►
00:00 Intro
00:27 Preparing the ingredients
01:43 Making the cake batter
02:17 Reverse creaming method
03:55 High-ratio cake
04:39 Baking the cakes
05:44 Cooling the cakes
06:32 Lemon Curd
07:03 Cream cheese frosting
08:03 Runny frosting tips
08:40 Frosting the cake
09:46 Making water ganache
11:07 Decorating the cake
11:33 Tasting the cake
LEMON CAKE RECIPE ►
13 ounces (368 g) Cake flour
13 ounces (369 g) granulated sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
8 ounces (227 g) unsalted butter (Softened, but not melted)
10 ounces (284 g) buttermilk (Or regular milk with 1 Tbsp white vinegar added, room temp)
3 ounces (85 g) vegetable oil (Or canola oil)
3 Large (3 Large) Eggs (Room temperature, 1 large egg weighs about 1.67oz)
1 Tablespoon Lemon Zest (About one lemon)
2 teaspoons Lemon Extract
2 Tablespoons Lemon Juice (Fresh or bottled is ok)
LEMON CURD RECIPE ►
8 ounces (227 g) Lemon Juice, Fresh or bottled is ok
1 Tablespoon (1 Tablespoon) Lemon Zest, About one lemon
6 ounces (170 g) Granulated Sugar
5 Egg Yolks
1/4 teaspoon salt
4 ounces (113 g) Unsalted Butter
1 Tablespoon cornstarch
3 Tablespoons cold water
CREAM CHEESE FROSTING RECIPE ►
16 ounces (453 g) cream cheese softened
8 ounces (227 g) Unsalted Butter Softened but not melted
36 ounces (1020 g) Powdered Sugar sifted
1/2 teaspoon lemon extract
1/2 teaspoon salt
LEMON WATER GANACHE RECIPE ►
1 ounce lemon juice + 1 Tablespoon
6 ounces white chocolate I use Ghirardelli candy melts
1 drop white food coloring optional
2 drops yellow food coloring optional, I use Americolor lemon yellow gel color
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WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
RECIPE:
SHOP:
When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!
INGREDIENTS:
Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Lemon Curd
- 1 batch of my eggless lemon curd recipe:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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BEST EGGLESS LEMON SPONGE CAKE RECIPE | SOFT, NO EGG, NO BUTTER LEMON CAKE with lemon frosting
How many of you like lemon desserts? Personally, I LOVE them! If you haven’t tried a lemon cake yet, you must make it now! This recipe is super super simple and the cake turns out incredibly light and fluffy!
You won’t believe this cake is #Eggless because it’s so soft!
#EgglessBaking #LemonCake
You can also make this cake in the microwave on convection mode by baking it at 180C for 22-25 minutes.
You can also make it in a cooker!
If you want to make this cake with eggs, you can use 2 eggs in place of the yogurt.
INGREDIENTS-
1 +1/2 cup (180g) all purpose flour (maida)
½ teaspoon (3g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon (2g) lemon zest
¾ cup (180mL) vegetable oil
1 + ½ cup (300g) castor sugar
1 cup (285g) yogurt/ hung curd
½ teaspoon vanilla extract
5 tablespoon (75mL) lemon juice
½ cup (120mL) milk
CREAM CHEESE FROSTING-
You can buy veggie clean online-
It is certified by Indian & International experts or Recommended by Chefs & Nutritionists. The best part? You get 40 washes in just Rs 99! #Bake WithShivesh #TheRightWayToClean #VeggieClean
Lemon Layer Cake | Sally's Baking Recipes
This 3-layer lemon layer cake is made completely from scratch with real lemons. It's deliciously moist and light and is remarkable paired with tangy lemon cream cheese buttercream.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #lemonlayercake
• More of Sally's baking recipes:
The Best Lemon Buttermilk Cake Recipe ever!
The Best Lemon Buttermilk Cake Recipe ever!
This simple southern lemon layer cake is soft and moist with a tangy-sweet frosting.
GET THE RECIPE by clicking the link below:
#aspicyperspective #foodblog #foodie #instayum #hungry #thekitchn #onmytable #dailyfoodfeed #foodlove #foodpic #instafood #foodstagram #tasty #lemonbuttermilkcake #lemoncake #buttermilkcake #lemonbuttermilkcake #cake #cakerecipe #lemon #buttermilk #simplysouthern #southern #lemonfrosting #dessert #fresh