How To make Berry Lemon Cake

The Best Cake You Will Ever Have | Raspberry Berry Lemon Cake Recipe

#soulfult #lemoncakerecipe #raspberrylemoncakerecipe #cakerecipe #dessert 

Cake recipe
2 1/2 cups of cake flour, 1 1/2 cup of sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/4 teaspoon of salt

Wet ingredients
3 eggs, 3/4 cup of vegetable oil, 1 cup of buttermilk, 1 teaspoon of cake batter flavor, 1 teaspoon of vanilla, raspberry and 2 tablespoons of lemon juice
3 drops of red food coloring

Cream cheese frosting
1 stick of unsalted room temperature butter, 1 block of 8oz. of soften cream cheese, 3 cups of powder sugar, 1 teaspoon of vanilla

Blueberry Lemon Cake | Berry Cake | Easy to Make | cup/g measurements

Blueberry Lemon Cake | Perfect summer cake | Blueberry Cake

Perfect fruit cake for the summer. This is a soft & fluffy cake filled with the sweetness of blueberries with a touch of lemon deliciousness. It has the perfect sweetness that doesn't overpower the fruity flavor. I made this last summer using farmers' market blueberries and it was so good!
I like to chill my cake in an airtight container in the fridge! Taste so much better!????????

Try out this cake and let me know!! Share this with your friends and family!! LIKE & SHARE????????

#blueberrycake #sueran #fruitcake

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INGREDIENTS:
-350g Blueberries, washed & dried
-2 tsp corn starch
-1 1/2 tbsp Lemon juice
-Lemon zest of a lemon (medium size lemon)
-2 (120g) large eggs, room temperature
-150g (3/4 cup) Sugar, using granulated
-118ml (1/2 cup) milk, room temperature
-15ml (1 tbsp) White distilled vinegar
-125ml (1/2 cup) Vegetable oil
-220g (1 3/4cup) All-purpose flour
-6g (1 1/2tsp) Baking powder
-(2g) 1/4 tsp Salt


PAN:
8-inch pan greased & lined. You can also use a 9-inch pan for this recipe. You have to reduce the baking time a little if you are using a 9inch pan

BAKE:
Pre-heat oven to 350F350F/180C degrees for about 20 minutes. Bake for 55-60 minutes until a skewer inserted comes out clean.


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Mary Berry's Lemon Drizzle Traybake Cake | Montvale Bakes

Step-by-step guide to baking the popular Mary Berry recipe Lemon Drizzle Traybake

ingredients

Cake:

275g self-raising flour
1 tsp baking powder
225g caster sugar
4 tbsp milk
4 large eggs
225g butter (room temperature)
grated zest of 2 lemons

Glaze:

Juice of 3 lemons
175g granulated sugar

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Lemon Berry Buttermilk Loaf Cake Recipe ~ Noreen's Kitchen

Today I have something lightly sweet and perfect for summer snacking, dessert, breakfast, brunch or just about any time. This lemon berry buttermilk loaf is perfect for summer and bursts with the flavor of blueberries and raspberries! This would be an excellent bed for macerated berries, served with a sprinkling of powdered sugar or a dollop of freshly whipped sweet cream. This would make a great addition to a graduation breakfast or brunch with friends. You can even make this into muffins or mini muffins if you like! No matter how you do it, please give this a try!

The secret to this loaf is the buttermilk. It makes for a very tender cake with a light airiness that is so welcoming. This is sort of a cross between a cake and a muffin. It is slightly sweet getting most of it's flavor from the lemon and berries but it is not as dense as a pound cake. This is just the perfect summer cake that you can make quickly and enjoy anytime.

Don't limit yourself to the fruit choices I have made either. This cake would be delicious using frozen mixed berries, only blueberries, or only raspberries or only strawberries or a combination of all three. You could easily use fresh ripe peaches or nectarines in place of the berries if you like and in the fall some sweet, sauteed apples would be a great addition as well.

If you don't have buttermilk, but really want to make this cake, you have a couple of options. You can mix milk and sour cream 50/50 or you can use plain or vanilla Greek yogurt. You can also use a buttermilk substitute by blending 1 cup of whole milk with a tablespoon of lemon juice or white vinegar and letting it sit for 10 minutes to curdle. Any of these choices will make a viable substitution for the buttermilk. If you do use buttermilk, try to find whole, cultured buttermilk as this will give you the richness needed for the cake. Nonfat buttermilk is flat and not as effective, flavor wise.

The taste of this cake cannot be beat. Tangy raspberries, sweet blueberries and an unbeatable tartness from the lemon makes for an irresistable combination! I hope you will give this cake a try sometime soon and I hope you love it!

Happy Eating!
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Mixed Berry YOGURT CAKE ! That Melts in Your Mouth! Simple and Delicious recipe

Hello everyone ,today I'm sharing with you Mixed Berry YOGURT CAKE! That Melts in Your Mouth! Simple and Delicious recipe. How to Make Homemade YOGURT CAKE step by step. Do you like YOGURT CAKE? Leave me a comment if you make Mixed Berry Yogurt Cake, and tell me what other cookies or desserts recipes you would like to see.


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Let's Make Mixed Berry Yogurt Cake

#Yogurtcake #CookingStation #Easybaking

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???? Ingredients

55 g cake flour
20 g corn starch
1/2 tsp baking powder
1/4 tsp salt
40 g caster sugar
4 eggs yolks
300 g plain Yogurt
30 g vegetable oil
1 tsp vanilla extract

4 egg whites
60 g caster sugar
1/2 tsp vinegar
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100 g blueberries
100 g frozen raspberries
1 tbsp corn starch
10 g granulated sugar

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7-inch round cake pan
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How to bake


- Bake preheated oven at the 150 C for 40 minutes
After that continue baking at 140 degrees for 25-30 minutes.

- Turn off the oven. Then rest in the oven for 10 minutes, then remove from the oven.
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**Refrigerate before serving**
======================
Make sure you pre-heat your oven
======================

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????ส่วนผสม
แป้งเค้ก 55 กรัม
แป้งข้าวโพด 20 กรัม
ผงฟู 1/2 ช้อนชา
เกลือ 1/4 ช้อนชา
น้ำตาล 40 กรัม
ไข่แดง 4 ฟอง (เบอร์2)
โยเกิร์ตรสธรรมชาติ 300 กรัม
น้ำมันพืช 30 กรัม
กลิ่นวานิลลา 1 ช้อนชา

ไข่ขาว 4 ฟอง (เบอร์2)
น้ำตาล 60 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
---------------
บลูเบอร์รี่ 100 กรัม
ราสเบอร์รี่แช่แข็ง 100 กรัม
แป้งข้าวโพด 1 ช้อนโต๊ะ
น้ำตาลทราย 10 กรัม
---------------

ในคลิปใช้พิมพ์ขนาด 7 นิ้ว
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วิธีการอบ
- อบไฟบน-ล่าง 150 องศา ไม่เปิดพัดลม 40 นาที
หลังจากนั้นอบต่อด้วยไฟบน-ล่าง 140 องศา 25-30 นาที
- หลังจากนั้นปิดไฟเตาอบ แล้วพักไว้ในเตาอบ 10 นาที จึงนำออกจากเตา
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** แช่ตู้เย็นก่อนรับประทาน**
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lemon drizzle tray bake mary berry????