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
Honey Lemon Cake蜂蜜柠檬蛋糕ASMR
Lemon Chiffon Cake 6”
3 Egg
Milk 30g
Vegetable Oil 35g
Granulated Sugar (egg yolks) 10g
Cake Flour 45g
Corn Starch 15g
Lemon Juice 15g
1 Whole Lemon Zest
Granulated Sugar (egg whites)50g
Lemon Crinkle Cookies
Unsalted Butter softened 50g
Granulated Sugar 90g
1 Large Egg room temperature
Lemon Juice, (freshly squeezed) 40g
1 Whole Lemon Zest, (fresh)
Cake Flour 150g
Baking Powder 5g
A Pinch of Salt
Yellow Food Coloring, (optional)
Powdered Sugar
Honey lemon curd
1 Whole Egg
Fresh Lemon Juice 50g
1 Whole Lemon Zest
Granulated Sugar 50g
A pinch of Salt
Unsalted Butter 35g
Honey 20g
Honey cream
Whipped Cream 500g
Granulated Sugar 35g
Honey 15g
柠檬戚风蛋糕
3个全蛋
牛奶30g
植物油35g
砂糖(蛋黄)10g
低筋面粉45g
玉米淀粉15g
新鲜柠檬汁15g
1个柠檬皮屑
砂糖(蛋白)50g
柠檬脆皮饼干
无盐软化黄油50g
白砂糖90g
大鸡蛋室温
新鲜柠檬汁40g
1个柠檬皮屑
低粉150g
泡打粉5g
盐少许
黄色食用色素(可选)
糖粉适量
蜂蜜柠檬凝乳
1个全蛋
新鲜柠檬汁50g
1个柠檬皮屑
砂糖50g
少许盐
无盐黄油35g
蜂蜜20g
蜂蜜奶油
淡奶油 500g
砂糖 35g
蜂蜜15克
????Music provided by Otologic.jp / Youtube Audio Library
#asmr #chiffon #honey cake#lemoncake #lemoncurd #lemoncookies#honeylemoncake
허니 레몬 케이크 만들기 Honey Lemon Cake Recipe ハチミツレモンケーキの作り方 | kkuume 꾸움
19# 허니 레몬 케이크
오늘은 허니 레몬 케이크 레시피를 가져왔어요.
혹시 서울 수유동 4.19공원 앞에 있는 ‘키에리’라는 까페를 아시나요?
원래는 ‘시소’라는 이름의 까페였는데요.
지금은 아주 번창하셔서 이태원에도 가게를 오픈하신걸로 알고있어요. (수요미식회도 나오셨다는)
2014년 1월1일 신정 설날.
까페 ‘시소’에 갔었던 그 일을 계기로, 어렸을 적부터 마음속으로부터 늘 하고 싶었던 ‘베이킹’이라는 길로 들어설 수 있었어요.
작은 까페였지만, 직접 구운 케이크를 밝은 모습으로 자부심 있게 판매하시는 모습을 보고,
‘나도 저렇게 살고 싶다~’라고 생각하게 되었고,
당시에 평범한 회사원이었던 저는, 설날 보너스로 바로 오븐을 사고 베이킹을 시작하게 되었답니다^^
제 운명이 바뀐 날이었지요.
아~ 어쨌든, 지금 제가 만든 이 케이크는 까페 ‘키에리’에서 먹었던 레몬 케이크를 제 나름대로 재해석?하여 완성된 케이크에요.
까페 ‘키에리’의 케이크는 버터를 쓰지 않고 만들고, 또 일반 케이크보다 묵직한 약간 파운드케이크 같은 식감을 가졌는데요.
그 곳의 레몬케이크가 너무 독특하고 맛있어서, 어떻게 그런 식감을 만들 수 있을까? 생각하다가, 여러 번 시도 끝에 지금의 레시피가 되었어요.
특히 이번에는 ‘키에리’의 것보다는 약간 더 부드럽고, 상큼한 레몬크림을 듬뿍 얹는 스타일로 완성했어요.
혹시 현재의 구독자분들, 미래의 구독자 분들께서 까페 ‘키에리’를 알고 계신지 모르겠어요.
하지만 그곳의 케이크 식감을 좋아하신다면, 이 레시피를 한번 시도해보세요.
진짜 진짜 맛있답니다♥ ^^
_2019.5.12
Today, I brought a honey lemon cake recipe.
Do you like pound cake texture?
This cake has pound cake texture but it’s soft.
If you like lemon sweets, you must like this cake.
You should have this cake with honey sauce.
Everyone knows lemon and honey is going very well.
Just try it please.
_2019.5.12
----------------------------------------------------------------------------------------------
오븐 : 180도 약 25분
Oven : 180℃ for about 25min
# Ingredient | 재료 (round 15cm tin / 원형 15cm 틀)
*Sponge cake | 케이크 *
2ea egg | 계란 2개
100g sugar | 설탕
80g fresh cream | 생크림
20g oil | 오일
10g honey | 꿀
20g lemon juice | 레몬즙
4/3 of one lemon zest | 레몬제스트 4/3개분
100g cake flour | 박력분
2g baking powder | 베이킹파우더
*Lemon frosting cream | 레몬프로스팅 크림*
50g cream cheese | 크림치즈
50g sugar | 설탕
450g fresh cream | 생크림
50g lemon juice | 레몬즙
*Syrup | 시럽*
30g hot water | 뜨거운 물
20g sugar | 설탕
10g lemon juice | 레몬즙
*Honey sauce | 허니 소스*
20g hot water | 뜨거운 물
20g honey | 꿀
* 레몬은 1개를 준비해주시고, 케이크 반죽에 레몬제스트 3/4개분을 쓰고, 데코레이션으로 1/4개 분을 사용했어요. 저처럼 데코레이션할 때 제스트를 뿌리고 싶지 않다? 하시는 분들은 그냥 케이크 반죽에 다 넣으셔도 되요^^
* 레몬케이크다 보니깐, 레몬즙이 많이 들어가는데요. 레몬1개에서 나오는 레몬즙으로는 부족할거에요. 부족한 양은 시판 레몬즙을 사용하여 양을 맞춰주세요.
* 일반 스펀지보다 설탕 양이 많은 편이라서 계란거품이 아주 단단하게 올라오기 힘들어요. 영상에서 보이는 것처럼 약간 자국이 남았다가 금방 사라질 정도만 되어도 맛있게 나오므로, 일반 스펀지 케이크 정도로 단단히 거품을 올리지 않아도 되요.
* 레몬과 꿀이 정말 잘 어울리기 때문에, 허니 소스를 뿌려 드시면 한층 더 맛있어요. 하지만 뿌리지 않아도 그 자체로 정말 맛있답니다.
● 케이크
1. 먼저 레몬 1개의 제스트를 준비합니다. 레몬껍질 안쪽의 하얀 부분(들어가면 씁쓸한 맛이 나요)이 들어가지 않도록 주의하여 제스트를 만든 후, 레몬즙도 짜서 준비합니다.
2. 레몬즙 20g과 꿀, 생크림, 오일, 레몬제스트 3/4개분을 한꺼번에 준비합니다.(영상에서는 따로따로 준비 했지만, 한 개의 볼에 한꺼번에 준비하셔도 전혀 문제 없어요.^^)
3. 계란 2개에 설탕을 섞은 후, 뜨거운 물 위에 중탕으로 올려서 계란 거품을 냅니다. 영상에서처럼 약간 자국이 생겼다가 금방 사라지는 정도여도 괜찮습니다.
4. 준비한 액체류를 넣고 섞어 줍니다. (!! 이 때 영상에서는 주걱으로 섞었는데요. 계란 거품 냈던 핸드믹서 그대로 사용하여 1단으로, 바닥을 긁듯이 섞는 것을 추천드려요! 이렇게 했을 때 시트가 더 잘 나오는 것 같습니다^^)
5. 가루류도 넣고 주걱으로 섞어 준 뒤, 180도로 예열된 오븐에서 25분 정도 구워줍니다.
*꼬치로 반죽이 뭍어나오는지 확인하시고, 뭍어나면 2~3분 더 구워주세요! :)
● 레몬 프로스팅 크림
1. 실온의 크림치즈에 설탕을 넣고 잘 풀어준 뒤, 분량의 생크림 중 100g 정도만 먼저 넣어서 크림치즈와 잘 섞어 줍니다.
2. 나머지 생크림도 넣고 잘 섞어서 단단하게 믹싱합니다. 단단하게 믹싱 되면, 그때 레몬즙을 넣어 잘 섞어 줍니다.
* Prepare 1 lemon, 3/4 lemon zest for cake batter and 1/4 lemon zest for decoration. You don't want to sprinkle Zest when you decode like me? You can just put it all in the cake mix.
* It's lemon cake, so it's full of lemon juice. Lemon juice from one lemon won't be enough. Use commercial lemon juice to set the amount.
* Egg bubbles are hard to come up because the amount of sugar is larger than normal sponge. As you can see in the video, it's delicious enough to leave a trail and disappear quickly, so you don't have to put a bubble up as tightly as a regular sponge cake.
* Lemon and honey really go well together, so it's even better if you put honey sauce on it. But even without sprinkling, it's really delicious in itself.
● Cake
1. First, prepare a zest for a lemon. Make the zest carefully so that the yellow white area does not enter, and prepare the lemon juice.
2. Prepare 20g of lemon juice and 3/4 of honey, whipped cream, oil, and lemon zest at once.(I prepared them separately in the video, but you can prepare them in one bowl at a time.^^)
3. Mix two eggs with sugar, then scoop out egg bubbles on hot water. As in the video, it's okay to have a little scar and disappear quickly.
4. Add prepared liquid and mix. (using hand mixer 1 speed)
5. Add flour and mix(using spetulla), and bake at 180 degrees for 25 minutes.
● Lemon frosting cream
1. Add sugar to cream cheese at room temperature and mix well with cream cheese by adding about 100g of raw cream first.
2. Add the rest of the whipped cream and mix it well and mix it tightly. When mixed tightly, add lemon juice and mix well.
--------------------------------------------------------------------------
* 본 레시피는 제 취향, 열정, 의도가 담긴 창의적 작업물입니다.
* 위 레시피를 참고 또는 사용할 경우, 출처를 밝혀주세요.
* 위 영상, 자막, 설명 글의 무단 도용, 재 업로드, 2차 편집을 금지합니다.
* This recipe is my creative work what I put my passion.
* Unauthorized theft, re-uploading, and secondary editing are prohibited.
ⓒ 2019. 꾸움Kkuume. All rights reserved.
5-Star Lemon Cake with Barefoot Contessa | Barefoot Contessa | Food Network
Nothing like a fresh, citrusy lemon cake! Ina says if you can make this lemon cake, you can make any cake.
Subscribe ►
Get the recipe ►
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 2 (8-inch) loaves
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #LemonCake
5-Star Lemon Cake with Barefoot Contessa | Barefoot Contessa | Food Network