How To make Lemon Butter Layers
2 c Flour 1 ts Lemon extract
2 1/4 ts Baking powder 1 1/4 c Sugar
1/2 ts Salt 6 Eggs, unbeaten
1 c Butter
LEMON CREAM FILLING:
4 oz Lemon pudding and pie mix 2 c Water
2/3 c Sugar 3/4 c Butter
NUT CRUNCH:
1/2 c Sugar 3/4 c Walnuts or almonds
Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1 minute after each. Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch tube pan, greased on bottom. Bake at 325 for 55 to 60 minutes until cake springs back when touched lightly in center. DO NOT INVERT. Cool. Cut cake horizontally to make 4 layers. Stack layers, spreading Filling and sprinkling 2 tablespoons Nut Crunch on each layer and on top. LEMON CREAM FILLING: Prepare lemon pudding and pie filling mix using sugar and water. Cool to lukewarm. Cream butter. Gradually add filling, beating well. Cool thoroughly. NUT CRUNCH: heat sugar in small skillet until sugar melts and is golden brown. Stir in walnuts or almonds. Spread on greased cookie sheet; cool. Crush fine. (To crush nut mixture, place between sheets of waxed paper and crush with hammer or rolling pin.) -----
How To make Lemon Butter Layers's Videos
The Best Lemon Buttermilk Cake Recipe ever!
The Best Lemon Buttermilk Cake Recipe ever!
This simple southern lemon layer cake is soft and moist with a tangy-sweet frosting.
GET THE RECIPE by clicking the link below:
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Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Lemon Velvet Cake Recipe With Cream Cheese Frosting
Super soft and velvety lemon cake with homemade lemon curd and a truly delicious lemon cream cheese frosting. Top it off with a lemon water ganache drip, yes you can mix lemon juice with chocolate! This lemon cake literally melts in your mouth it is so soft and tender. You won’t ever need another lemon cake recipe after trying this one!
BOSCH MIXER LINK ►
CAKE GOOP RECIPE ►
PRINTABLE RECIPE ►
CHAPTERS ►
00:00 Intro
00:27 Preparing the ingredients
01:43 Making the cake batter
02:17 Reverse creaming method
03:55 High-ratio cake
04:39 Baking the cakes
05:44 Cooling the cakes
06:32 Lemon Curd
07:03 Cream cheese frosting
08:03 Runny frosting tips
08:40 Frosting the cake
09:46 Making water ganache
11:07 Decorating the cake
11:33 Tasting the cake
LEMON CAKE RECIPE ►
13 ounces (368 g) Cake flour
13 ounces (369 g) granulated sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
8 ounces (227 g) unsalted butter (Softened, but not melted)
10 ounces (284 g) buttermilk (Or regular milk with 1 Tbsp white vinegar added, room temp)
3 ounces (85 g) vegetable oil (Or canola oil)
3 Large (3 Large) Eggs (Room temperature, 1 large egg weighs about 1.67oz)
1 Tablespoon Lemon Zest (About one lemon)
2 teaspoons Lemon Extract
2 Tablespoons Lemon Juice (Fresh or bottled is ok)
LEMON CURD RECIPE ►
8 ounces (227 g) Lemon Juice, Fresh or bottled is ok
1 Tablespoon (1 Tablespoon) Lemon Zest, About one lemon
6 ounces (170 g) Granulated Sugar
5 Egg Yolks
1/4 teaspoon salt
4 ounces (113 g) Unsalted Butter
1 Tablespoon cornstarch
3 Tablespoons cold water
CREAM CHEESE FROSTING RECIPE ►
16 ounces (453 g) cream cheese softened
8 ounces (227 g) Unsalted Butter Softened but not melted
36 ounces (1020 g) Powdered Sugar sifted
1/2 teaspoon lemon extract
1/2 teaspoon salt
LEMON WATER GANACHE RECIPE ►
1 ounce lemon juice + 1 Tablespoon
6 ounces white chocolate I use Ghirardelli candy melts
1 drop white food coloring optional
2 drops yellow food coloring optional, I use Americolor lemon yellow gel color
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Lemon Butter Curls | Yewande Komolafe | NYT Cooking
These delicate but sturdy piped shortbreads from Yewande Komolafe melt in your mouth thanks to a combination of butter, egg yolk and cornstarch. A little lemon juice and zest keep her Lemon Butter Curls balanced — sweet but not too sweet.
Get the recipe:
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Moist Lemon Cake Recipe
You're going to LOVE my moist lemon cake recipe! Inside there's a creamy mascarpone filling anf outside you'll find an ombré of dreany Swiss meringue buttercream flecked with lots of lemon zest.
This cake has all the zing and a great balance of sweeetness. I haven't even mentioned the smell; it's intoxicating! Let me know in the comments if you spot the continuity error! I forgot to add METRIC measurments in the titles! You'll find all the grams and milliliters in the recipe on the blog post!
Full Recipe:
MODIFICATIONS YOU MIGHT ENJOY
Adding a layer of lemon curd anywhere in this cake is a great idea. You can use my lemon curd recipe here, make sure to chill the cake as you fill if things are looking unstable.
You can whip up a batch of whipped cream stabilized with mascarpone if you want an even lighter frosting. It’s super quick and very delicious.
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Lemon Cake Recipe, Lemon Curd
The lemon cake recipe (16cm)
* Lemon curd
1 whole egg
2 egg yolks
60g sugar
zest of 1 - 2 lemon
60g lemon juice
cook under low heat for about 8 minutes until thick
* Lemon poppy seed sponge cake
3 eggs
80g sugar
1 tsp vanilla extract
90g cake flour
7g poppy seeds
25g butter
25g milk
* Mascarpone cream filling
150g mascarpone cheese
40g sugar
350ml cold heavy cream
* Lemon syrup
75ml hot water
10g sugar
10g lemon juice
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