How To make Lemon Filling For Cakes
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 egg yolks -- be
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
1 tablespoon butter
In a small saucepan combine sugar and cornstarch. Stir in water. Stir in egg yolks, lemon peel and lemon juice. Cook and stir over medium heat till bubbly. Cook for two minutes more. Stir in butter till melted. Cover surface with clear plastic wrap; cool. Makes enough to spread between two 8 or 9 in cake layers(about 1 cup).
Microwave directions: In a 1-quart casserole combine sugar and cornstarch. Stir in water. Stir in egg yolks, lemon peel and lemon juice. Micro cook, uncovered, on 100% power(high) for 3 to 4 minutes or till thickened and bubbly, stirring every minute. Cook 30 seconds more. Stir in butter till melted. Cover; cool.
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Light, fluffy, and deliciously tangy, this Lemon Cake is the perfect dessert for any occasion. With two layers of moist lemon-flavored cake coated in a rich lemon-flavored cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will absolutely fall in love with this tender cake after the first bite melts in your mouth.
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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!
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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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How to make your lemon cakes super moist!
Lemon Curd ???? Perfect filling for cakes / cupcakes / desserts!
RECIPE:
Lemon curd is one of my favourite fillings for cakes and cupcakes, and is just a great all around dessert (and toast) topping! My lemon curd recipe is super tart, creamy and has the most dreamy melt in your mouth texture!
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INGREDIENTS:
- 3 egg yolks
- 2 whole eggs
- 3/4 cup (150g) sugar
- 1 tablespoon lemon zest
- 2/3 cup (153g) fresh lemon juice
- 1/2 cup (113g) unsalted butter
- 1/2 tsp vanilla
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Perfect Lemon Curd Recipe | Cupcake Jemma
Hello Youtubers! Here is my Grandmother's perfect Lemon Curd recipe! It's super simple to make and trust me, it's delicious!! Have a watch and give it a go!
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