How To make Lemon Queen Cake
3/4 cup butter
3/4 cup shortening
3 cups sugar
1 cup milk
1 cup water
4 1/2 cups flour
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon almond extract
9 egg whites
2 cups flaked coconut
2 tablespoons fresh lemon juice
***LEMON-BUTTER FROSTING*** 6 tablespoons butter or margarine
softened
3 cups sifted powdered sugar :
divided
1/4 cup milk
2 teaspoons lemon rind grated
1 teaspoon vanilla extract
***LEMON FILLING*** 1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups water
1/2 cup lemon juice
9 egg yolks :
beaten
Beat butter and shortening at medium speed with an electric mixer about 2 minut es or until creamy. Gradually add sugar, beating 5 to 7 minutes. Combine milk and water. Combine flour, baking powder, and salt; add to creamed mixture alt ernately with milk mixture, beginning and ending with flour mixture. Beat at l ow speed just until blended after each addition. Stir in flavorings.
Beat egg whites at high speed until stiff peaks form; fold into batter. Pour b atter into 4 greased and floured 9-inch round cakepans. Bake at 350? for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine coconut and lemon juice, tossing gently.
Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Fro sting on sides. Press coconut mixture into frosting on sides of cake. 1 (4-layer) cake.
Lemon-Butter Frosting: Beat butter at medium speed of an electric mixer until c reamy. Add 1 cup powdered sugar, beating until blended; gradually add milk, be ating until blended after each addition. Beat in lemon rind and vanilla. Grad ually beat in remaining sugar until blended; beat to spreading consistency. Yi eld: about 3 cups.
Lemon Filling: Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantl y, 2 to 3 minutes.
Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mi xture. Cook, stirring constantly, 1 minute or until mixture thickens and boils
Make Two Sheet Cakes: The cake batter may be baked in two greased and floured 1 3- x 9-inch pans at 350? for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting or chocolate glaz e will top both cakes. For the lattice design, you'll need two recipes of lemo n-butter frosting
For a variation on the classic lemon cake, substitute this recipe for the lemon frosting. This makes enough glaze for the four-layer cake or the two 13- x 9- inch cakes.
1 (16-ounce) package semisweet chocolate chips 1 cup whipping cream 1/2 cup but ter, softened
Combine chocolate and whipping cream in a large glass bowl. Microwave at Mediu m-High (50% power) 3 1/2 minutes. Remove and whisk or stir until chocolate mel ts and mixture is blended, 1 to 2 minutes. If chocolate isn't melted, microwav e again at 50% power 30 to 60 seconds; stir briskly. Whisk or stir in butter. Set aside 10 to 15 minutes or until mixture has cooled to a spreading consiste ncy.
How To make Lemon Queen Cake's Videos
How to Make LEMON LOAF CAKE using a BOX CAKE MIX & simple hacks | Starbucks inspired Recipe
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We all love a good Lemon cake for tea time or desert. Try this super soft and moist lemon loaf, a classic Starbucks lemon loaf copycat!
Ingredients used
For the Cake
1 box Duncan Hines lemon supreme cake mix
1 3.4oz pk instant lemon pudding mix
4 eggs
1/2 cup oil
1/4 cup melted unsalted butter
1/2 cup whole milk at room temp
1/2 cup sour cream
3 Tbsp freshly squeezed lemon juice
1 tsp vanilla extract
1 tsp lemon extract
Zest of 1-2 lemons
For the Lemon glaze :
2 cups powder sugar
3 Tbsp freshly squeezed lemon juice
1/2 tsp vanilla extract
Mix the cake batter as directed in the video and Bake in a greased loaf pan @ 350 F for 40-45 minutes or until a toothpick inserted comes out dry. Prepare the frosting as instructed. Allow the cake to cool down completely before pouring the glaze. It’s even better the next day… Enjoy!
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Lemon Cupcake Recipe
Easy lemon cupcake recipe
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Ingredients ⬇️⬇️⬇️
➤ 1 cup all purpose flour
➤ 1/2 cup milk (room temperature)
➤ 1/2 cup cooking oil
➤ 1 cup sugar
➤ 1 tsp baking powder
➤ 1/4 tsp salt
➤ 1 tbsp lemon zest
➤ 2 medium sized eggs (room temperature)
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Lemon muffins recipe | How to make lemon muffins | The best soft super easy lemon muffins recipe
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Lemon Sheet Cake
Lemon sheet cake is a bright and fresh citrusy cake that is perfect for spring and summer celebrations. Tender lemon cake is made with fresh lemon zest and juice, topped with a silky cream cheese frosting.
Full recipe:
I've never had a LEMON CUPCAKE as fluffy, moist and ZESTY as this one! Easy recipe
RECIPE:
SHOP:
If you’re looking for an easy lemon cupcake recipe that is super soft, moist, and bursting with lemon flavour, then this recipe is it! Fluffy cupcakes are filled with a half batch of my super easy eggless lemon curd recipe, and topped with a small batch of my all time favourite cream cheese frosting that has a slight kick of lemon too! The cupcakes are great on their own as well, so you can skip the lemon curd and frosting if you prefer (though I highly recommend them!).
INGREDIENTS:
Lemon Cupcakes
▢1¼ cups (150 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
▢1½ tbsp (11 g) cornstarch - also known as cornflour in some countries
▢¼ tsp baking soda
▢½ tsp baking powder
▢¼ tsp salt
▢3 tbsp (43 g) unsalted butter - room temperature
▢⅓ cup (70 g) unflavored vegetable oil - I use canola oil
▢1 cup (200 g) white granulated sugar
▢1 tbsp lemon zest - about 1 medium sized lemon
▢2 large eggs - room temperature
▢⅓ cup (90 g) Greek yoghurt - room temperature
▢2½ tbsp (35 g) lemon juice - freshly squeezed
Bake at 160 °C (320°F) with the fan on (convection mode) for 18 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).
Eggless Lemon Curd
▢½ tbsp lemon zest - about 1/2 a medium sized lemon
▢⅓ cup (80 g) lemon juice - freshly squeezed, about 2 and 1/2 lemons
▢⅓ cup (66 g) white granulated sugar
▢1½ tbsp (10 g) cornstarch - also known as cornflour in some countries
▢⅓ cup (80 g) milk - full fat
▢¼ tsp vanilla essence/extract
▢¼ cup (56 g) unsalted butter - cold
▢1 small drop of yellow gel food colour or pinch of turmeric - OPTIONAL
Cream Cheese Buttercream
▢½ cup (112 g) unsalted butter - room temp
▢2¼ cups (285 g) icing sugar - also known as powdered/confectioners sugar
▢¾ cup (168 g) cream cheese - cold, firm type (see note 2)
▢¾ tsp vanilla essence/extract
▢¾ tbsp lemon juice - freshly squeezed
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How To Make The Best Queen’s Cake
Do you enjoy British culture? Do you like to host tea parties and brunch?
If so, over time, you may start to feel like your menu is getting a little mundane. You know what’s good, what your guests like, and what’s easiest to cook.
But going to the same recipes time after time can start to get tedious. Even if your guests don’t notice - you do.
Why not change things up a bit by going very traditional during your next tea party with Queen’s cakes?
Ingredients:
100 grams sugar
100 grams butter
150 grams white flour
2 eggs
½ teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon water
Chocolate chips*
Icing
Food coloring
Decorations**
How to cook:
Mix the sugar and butter in a bowl until creamy and smooth. You can use either a wooden spoon or an electric mixer.
Add the flour and eggs. Mix, and then add vanilla extract.
Stir in baking powder and water.
Put a tablespoon of batter in each of the compartments of a cupcake tin/tray***
Heat the oven to 180 degrees Fahrenheit and bake for 20 minutes.
Let the cakes cool, then place them on a rack or plate and decorate with the icing and decorations.
* Older recipes for Queen’s cake currents instead of chocolate chips. They also add rose or orange flower water, mace, or lemon for extra flavoring. Check out some more recipes online to find what fits your taste buds the best.
** Decorations can include: Sprinkles and candies. Another option is to forego the icing/decoration combo and top the cakes with powdered sugar.
*** The trays you use don’t have to be round cupcake trays. Have some fun with your cakes by mixing some round cakes with star- and heart-shaped cake tins.
Bon Appetit!
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