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.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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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.
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5-Star Lemon Cake with Barefoot Contessa | Barefoot Contessa | Food Network
Lemon Pound Cake Recipe - Week-end Citron | Emojoie
Hello, I’m Emojoie.
I made a lemon pound cake this time.
I feel like having a cake with lemon zest and sourness in hot weather.
The cake is soaked in lemon syrup to make it moist.
Please give it a try.
Please follow me on other SNS
????
▶ Pound cake mold 18cm x 8cm x 8cm
160g unsalted butter
100g sugar
45g honey
3 whole eggs
180g flour
3g baking powder =1/2 tsp (Imperial)
Lemon zest for 2 pieces
60g lemon juice
170℃ for 60min
30g lemon juice
10g sugar
100g powdered sugar
15g lemon juice
➢Method
Add sugar and honey to softened butter and mix.
Warm up the whole egg to body temperature.
Add the whole egg little by little to the butter and mix with a spatula.
Add flour and baking powder.
Add lemon zest and lemon juice.
Put the dough in the mold.
Bake in a preheated oven to 170°C for 60 minutes.
Remove the cake from mold and soak it in lemon syrup.
Wrap it with plastic wrap and leave for at least 6 hours.
Put the lemon graze over the cake.
#emojoie #recipe #poundcake
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
Perfect Almond Flour Lemon Cake
Almond flour lemon cake is moist, fragrant with lemon. You can justify eating it for breakfast with a cup of coffee or serve it with seasonal fruit or frosting. This gluten free cake is so much easier to make than you think. You can whip it up in no time. You are going to love it! This amazing lemon cake is gluten free and dairy free, fluffy and tender.
Prep time: 15 minutes
Bake time: 50 minutes
Cool: 1 hour
Total time: 2 hours 5 minutes
Yields: 16 slices
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 5 Eggs at room temperature
* 1/2 cup (100 g) honey
* 1/2 cup (113 g) melted butter
* 2 cups (220 g) Almond Flour
* 1/4 cup (35 g) Coconut Flour
* 1/4 teaspoon salt
* 1 tablespoon (16 g) Baking Powder
* 1/4 cup (60 g) Lemon Juice
* 1/2 tablespoon Lemon Zest (of 1 medium lemon)
Lemon glazing (optional)
Instructions
* Preheat oven to 400 F (200 C). Line a 8x4 inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
* In a medium mixing bowl, whisk together eggs, honey, melted butter, lemon zest, salt and lemon juice.
* NOTE! Ensure that your butter is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature, think room temperature, especially the eggs and lemon juice. Cold ingredients just out of the fridge will solidify the butter creating lumps. Set aside.
* In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to combine the flours evenly.
* Pour the liquid ingredients onto the dry ingredients.
* Stir all the ingredients together with a spatula until it forms a thick batter. Combine for at least 2 minutes to make sure the coconut flour fiber absorbs the moisture.
* Transfer the batter onto the loaf pan.
* Place the loaf pan in the center of your oven and bake at 400 F (200 C), for 15 minutes. After 15 minutes, decrease the temperature to 160°C (320°F) and cover the loaf pan with a loose piece of foil. This will prevent the top from burning, and the middle will bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.
* Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
* Transfer to a cooling rack to cool completely. It is a thick cake, and it usually takes 3 hours to fully cool. Be patient and add the lemon glazing on the cake when it reaches room temperature, not before!
ENJOY!
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#almondflourcake#lemoncake#glutenfreerecipe#foodmetrica
DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
Honey Lemon Cake Recipe | Yummy PH
We infused this almond flour cake with the sweetness of honey and a hint of lemon. It's a sweet concoction that you won't be able to resist!
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????레몬 생크림 케이크 만들기???? : Lemon Cake Recipe | Cooking tree
비주얼 부터 상큼하고 귀여운 레몬 케이크를 만들었어요.
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
비주얼 부터 상큼하고 귀여운 레몬 케이크를 만들었어요.
레몬을 듬뿍 넣은 레몬 커드를 만들었는데 케이크 안에 넣을 거라 옥수수전분을 넣어 점도를 쫀쫀하게 만들었어요.
레몬 커드를 만들 때 생각보다 오래 끓여야 달걀의 비린내가 나지 않더라구요.
안쪽에 넣은 생크림은 단단하게 휘핑해야 모양이 안정적으로 나오고 위에 장식으로 사용한 생크림은 주르륵 흐르는 정도로 약 50% 정도 묽게 휘핑해야 한답니다.
노랑색 생크림에도 레몬 커드를 섞어 넣었기 때문에 상큼한 맛이 더 나서 맛있는 것 같아요.
즐겁게 시청하세요~♬ Enjoy~
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▶재료
달걀 4개 (약 200g)
설탕 100g
바닐라익스트랙 3g
무염버터 30g
우유 40g
레몬 제스트
박력분 110g
달걀노른자 4개
설탕 80g
소금 0.5g
옥수수전분 16g
레몬즙 120g
레몬 제스트 6g
우유 80g
무염버터 40g
설탕시럽
휘핑한 생크림 200g (+설탕 20g)
생크림 100g
설탕 10g
레몬커드 85g
생크림 80g
설탕 8g
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕, 바닐라익스트랙을 넣고 섞으며 온도를 40도 정도까지 올린다.
2. 냄비에서 볼을 내리고 무염버터와 우유가 담긴 볼을 올리고 레몬제스트를 넣는다.
3. 달걀 혼합물을 휘핑해 곱고 풍성한 거품을 만들고 박력분을 체 쳐 넣고 섞은 뒤 반죽의 조금을 녹인 무염버터 혼합물에 넣고 섞는다.
4. 섞은 것을 본 반죽에 넣고 섞은 뒤 18cm 틀에 반죽을 붓고 170도 예열한 오븐에서 37분 정도 굽고 식힌 뒤 윗면과 밑면을 자르고 3장으로 슬라이스한다.
5. 달걀노른자에 설탕, 소금을 넣고 섞고 옥수수전분을 넣고 섞은 뒤 레몬즙, 레몬 제스트, 우유를 넣고 섞는다.
6. 약불에 올려 저으며 걸쭉해질 때까지 끓인 뒤 무염버터를 넣고 섞고 체에 내리고 랩을 덮어 차갑게 식힌다.
7. 식힌 레몬 커드를 핸드믹서로 부드럽게 풀고 짤주머니에 담는다.
8. 돌림판에 시트 1장을 올리고 설탕시럽을 뿌리고 휘핑한 생크림을 짠 뒤 사이에 레몬 커드를 올리고 다른 시트를 올린다.
9. 반복해서 쌓고 생크림을 전체적으로 바르고 매끄럽게 아이싱한 뒤 냉동실에 넣어 둔다.
10. 생크림(100g)에 설탕을 넣고 휘핑하다가 거품이 올라오면 레몬 커드와 노랑 식용색소를 넣고 섞은 뒤 케이크에 바른다.
11. 생크림 (80g)에 설탕을 넣고 주르륵 흐르는 정도로 묽게 휘핑하고 케이크 위에 올려 장식한 뒤 슬라이스한 레몬을 올려 마무리한다.
▶Ingredients
4 Eggs (about 200g)
100g Sugar
3g Vanilla extract
30g Unsalted butter
40g Milk
Lemon zest
110g Cake flour
4 Egg yolks
80g Sugar
0.5g Salt
16g Cornstarch
120g Lemon juice
6g Lemon zest
80g Milk
40g Unsalted butter
Sugar syrup
200g Whipped heavy cream (+20g sugar)
100g Heavy cream
10g Sugar
85g Lemon curd
80g Heavy cream
8g Sugar
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#레몬케이크 #생크림케이크 #케이크