Very Soft & Moist Lemon Pound Cake From Scratch
I’m sharing how to make incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A must-try for the upcoming warmer season!????
???? The ingredients to make lemon pound cake
[Pound Cake] for a 8” by 4” (or 1.5 QT) loaf pan
• Granulated sugar 8.5 oz | 240 g (1 1/5 US cups)
• Salt 3/4 tsp
• Lemon zest from 2 lemons
• Unsalted butter (softened) 8 oz | 226 g (2 US sticks)
• Eggs 7 oz | 200 g (4 medium eggs)
• All-purpose flour 8.5 oz | 240 g (2 US cups)
• Baking powder 1 & 1/2 tsp
• Sour cream 6 oz | 170 g (3/4 US cup)
• Honey 1 oz | 30 g (1.5 Tbsp)
• Vanilla extract 1/2 tsp
• Lemon juice 1 oz | 30 g (2 Tbsp)
???? Bake at 325 F | 163 C for about 60 - 75 minutes.
* Adjust the time & temperature accordingly.
[Lemon Syrup]
• Water 3 oz | 85 g (1/3 US cup)
• Lemon juice 1 oz | 30 g (2 Tbsp)
• Granulated sugar 2 oz | 56 g (1/4 US cup)
[Lemon Icing]
• Powdered sugar 5 oz | 142 g (1 1/6 US cups)
• Lemon juice 1 Tbsp + 2 tsp
???? Bake at 325 F | 163 C for 1 minute to let the icing dry and gives it a nice crispiness.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
???? The tools/ingredients I used/mentioned today:
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Stand mixer
1.5 QT loaf pan
???? Other simple cake recipes:
Lemon Madeleines
Vanilla Sponge Cake
Chocolate Sponge Cake
???? Other moist cake recipes:
Strawberry Cream Cake
Chocolate Banana Cake
Fluffy Vanilla Roll Cake
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Orange cake with chocolate chips: soft and delicious!
Just blend oranges, milk and eggs to make a tasty cake!INGREDIENTS
1 orange; 3 eggs; 380g (3 cups) all-purpose flour; 1 medium orange; 120ml (½ cup) milk; 120ml (½ cup) vegetable oil; 180g (1 cup) sugar; 16g (3 ⅓ tbsp) baking powder; a pinch of salt; 80g (½ cup) chocolate chips.
METHOD
Slice unpeeled oranges and blend them with eggs, milk, and vegetable oil.
When the mixture is smooth and there are no orange chunks left, add sugar, salt, flour, and baking powder. Nix until smooth.
Fold chocolate chips into the batter.
Pour the batter into a parchment-lined baking pan and bake at 180°C/350°F for 50 minutes.
When the cake has cooled down, remove it from the pan and dust it with powdered sugar.
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ALMOND CAKE with an ORANGE CREAM, White CHOCOLATE GLAZE, Whipped Cream, fruits and berries!
Hi, I'm Taiss! Today I'll prepare an Almond Tart with an Orange Cream-Curd, decorated with a White Chocolate Glaze, Whipped Cream, fruits and berries!
The crust in this tart is so soft and delicate! This tart joins an almond crust flavor with a freshness of an Orange Cream, and a White Chocolate Mirror Glaze on top! A beautiful and tasty crown of a fluffy Whipped Cream, colorful fruits and berries outlines its bright and rich taste!
Almond Crust:
- 195 g all purpose flour
- 68 g sugar powder
- a pinch of salt
- 120 g unsalted butter (cold!)
- 30 g almond powder (or grinded almond)
- 45 g eggs (about 1 egg)
Almond Cream:
- 110 g unsalted butter (25-30 C)
- 110 g sugar powder
- 82 g almond powder (or grinded almond)
- 16 g all purpose flour
- 72 g eggs (about 2 eggs)
Preheat the oven to 170 C.
Bake the crust in two steps:
first at 160 C, with weight, within 25-30 min,
then remove the weight,
apply an egg wash (prepare it using remaining eggs with milk, in proportion 1 x 2),
pour the Almond Cream,
chill it in the refrigerator for 30 min
and next bake for more 25 min
To substitute an almond powder (if you don't have one):
slightly toast the same quantity of almonds without peel (or even with peel) and grind it with a food processor, or, if you don't have it, use blender like I did today. With blender you'll get a consistency of an almond buttercream rather than an almond powder (which is a less classic tart crust), but it also works great for this recipe! Especially if you prefer more delicate and soft crust.
Orange CurdCream:
- 4 g cornstarch
- 3 eggs
- 125 g granulated sugar
- zest of 1 orange
- 90 g orange juice
- 90 g unsalted butter
On bain marie, heat up to 85 C.
A tip: if you'd like to store the Orange Curd, cool it quickly using ice bath to keep it shine and cover it with the plastic wrap. Now it can be stored in the refrigerator for 1 week.
White Chocolate Mirror Glaze:
- 1.5 g gelatin, melted in 7.5 g of water
- 75 g white chocolate
- 75 g heavy cream (hot!)
- 52 g neutral glaze (microwave it for some seconds)
- a bit of an orange coloring, to get that beautiful color of orange
Whipped Cream for decoration:
- 200 g heavy cream (33%+)
- 18 g sugar powder
- 40 g sour cream or plain yogurt
- 11 g milk powder
Your favorite fruits and berries for decorating.
Thank you so much for watching!
00:00 - Introduction
01:05 - Almond Crust
04:47 - Almond Cream
12:51 - Orange CurdCream
16:30 - White Chocolate Mirror Glaze
18:30 - Whipped Cream for decoration
19:40 - Decorating the Tart
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How to make Moist Chocolate Cake Recipe| Ultimate& Easy Chocolate Cake Recipe| Chocolate sponge cake
#moistchocolatecake #chocolatecake #foodiesstation
Moist Chocolate Cake Recipe| Best Chocolate Cake Recipe| Easy Chocolate Cake Recipe| Basic recipe for beginners| How to Make the Most Amazing Chocolate Cake| How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe| Easy Chocolate Cake| Chocolate sponge cake
This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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The Most Amazing Chocolate Cake is here
Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
Cheers!
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
Check out Anna's brand new chocolate chip cookie recipe here:
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
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