How to Make Lemon Cake
This is my recipe for Lemon Cake. Enjoy! - Hedy
2 cups unsalted butter, softened, room temperature
3 1/2 cups white sugar
4 eggs, separated, at room temperature
6 teaspoons pure vanilla extract
4 cups cake flour
2 tablespoon baking powder
2 teaspoon salt
2 cups buttermilk, room temperature
The rind of two lemons and four tablespoons of lemon juice
Preheat oven to 325. Grease three 9” cake pans or two 10 pans, or one 9 x 13 sheet cake. Set aside
In a large bowl, cream together butter and sugar.
Add lemon juice to the buttermilk
Add in egg yolks and vanilla, mixing until fully incorporated. Add lemon rind. Set aside.
In a separate bowl combine flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, alternating with the buttermilk mix.
Mix until the batter is fluffy.
Beat egg whites until foamy and thick.
Fold egg whites into the batter and mix until incorporated.
Pour batter into prepared pans and spread into even layers.
Bake for 30-35 minutes.
Remove from oven and let cake cool in pans until pans are warm to the touch.
Carefully remove the cakes from the pan and place them on a cooling rack to finish cooling.
When cakes are completely cooled frost them.
Lemon Buttercream Frosting:
4 sticks unsalted butter at room temp or 3 sticks of butter with 1 cup of mascarpone
5-6 cups conf. sugar
The rind of two lemons
6 Tablespoons of lemon juice
1 tsp. vanilla
3-4 Tablespoons of cream
To make the frosting: In a large bowl, beat the confectioners’ sugar, butter, vanilla, lemon juice, and 1 teaspoon of lemon zest until smooth. Beat in cream, increase speed and continue to beat until light and fluffy.
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Lemon Poppy Seed Pound Cake Recipe
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This Lemon Poppy Seed Pound Cake recipe makes a fantastic dessert idea for any springtime occasion. This pound cake recipe is light and fluffy and full of lemon flavor coming from the lemon zest in the cake and the scrumptious lemon glaze on top.
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BETH'S LEMON POPPY SEED POUND CAKE RECIPE
Serves 8
Makes 1 Loaf
PRINT THE RECIPE HERE:
INGREDIENTS:
For the Cake:
1 cup (227 grams) butter, room temperature
1 1/4 cups (250g) sugar
3 eggs, room temperature
3 Tbsp (45ml) Lemon Zest
2 Tbsp (30ml) Poppy Seeds
1 ⅔ cups (242 grams) of all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.49 grams) salt
1 cup (227 grams) full-fat sour cream
For The Lemon Glaze:
1 cup (118 grams) powdered sugar
2 Tablespoons (30ml) of fresh lemon juice, or water
METHOD:
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (175C). Prepare a 9 x 5 (23x13 cm) loaf pan by spraying it with baking spray and distributing it well with a pastry brush or paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition.
Add the lemon zest and poppy seeds. Beat to combine.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before glazing it.
For the glaze, mix together the powdered sugar and lemon juice. Whisk to combine. Use the glaze right away to frost the cake otherwise, it will harden. If this happens just thin it out with 1/2 tsp of lemon juice.
Release the pound cake from its tin and place it on a baking sheet, lined with parchment paper. Set it on a cooling rack to allow the glaze to drip into the pan. The parchment paper will make for easier clean up!
Starting at the top of the cake, spoon the glaze all over the top of the cake, working your way down, spooning it just to the outer edges and corners, gravity will then take it from there and drizzle it naturally over the sides for a pretty presentation.
While the glaze is still wet, zest a little bit more grated lemon zest over the glaze, as it hardens it will set into the glaze.
Leave uncovered at room temperature before serving for up to 2 hours. Otherwise, refrigerate (refrigerate immediately if using milk in the glaze)
Remove cake from the refrigerator and allow it to get to room temperature before serving, or cut slices and pop them in the microwave (each slice for :11) it will soften bake up to a just warm, freshly baked texture!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Lemon Yogurt Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Yogurt Cake. My Yogurt Cake series has quite a few recipes and I continue to enjoy making this type of cake. I love both its flavor, its soft and fluffy texture, and how easy it is to make. Lemon seems particularly well suited to pair with yogurt, so for this Lemon Yogurt Cake I have added lemon zest to the cake batter and then to add even more citrus flavor, a lemon glaze is poured over the baked cake.
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FLAN CAKE So Yummy
How to make the yummy FLAN CAKE.
Here's what you'll need:
CARAMEL SYRUP:
3/4 cup sugar (150g)
1/4 cup water (60ml)
FLAN:
4 whole eggs (55-60 grams each)
1 cup condensed milk (300g)
1 and 1/2 cup milk (375ml) You can use fresh milk or evaporated milk
1 tsp vanila (5ml)
SPONGE CAKE:
4 egg yolks
1/4 cup sugar (50g)
1/4 cup oil (60ml)
1/4 cup milk (60ml)
1 tsp vanilla (5ml)
1 cup all purpose flour (125g)
1 tsp baking powder (5g)
1/2 tsp salt (3g)
4 egg whites
1 tsp lemon juice or cream of tartar
1/3 cup sugar (65g)
ARABIC:
شراب الكراميل:
3/4 كوب سكر (150 جرام)
1/4 كوب ماء (60 مل)
فلان:
4 بيضات كاملة (55-60 جرام لكل منهما)
1 كوب حليب مكثف (300 جم)
1 و 1/2 كوب حليب (375 مل) يمكنك استخدام الحليب الطازج أو الحليب المبخر
1 ملعقة صغيرة فانيليا (5 مل)
كعكة إسفنجية:
4 صفار بيض
1/4 كوب سكر (50 جرام)
1/4 كوب زيت (60 مل)
1/4 كوب حليب (60 مل)
1 ملعقة صغيرة فانيليا (5 مل)
1 كوب دقيق لجميع الأغراض (125 جرام)
1 ملعقة صغيرة بيكنج بودر (5 جرام)
1/2 ملعقة صغيرة ملح (3 جم)
4 بياض بيض
1 ملعقة صغيرة عصير ليمون أو كريمة التارتار
1/3 كوب سكر (65 جم)
PORTUGUESE:
XAROPE DE CARAMEL:
3/4 xícara de açúcar (150g)
1/4 xícara de água (60ml)
PUDIM FLAN:
4 ovos inteiros (55-60 gramas cada)
1 xícara de leite condensado (300g)
1 e 1/2 xícara de leite (375ml) Você pode usar leite fresco ou leite evaporado
1 colher de chá de vanila (5ml)
PÃO DE LÓ:
4 gemas de ovo
1/4 xícara de açúcar (50g)
1/4 xícara de óleo (60ml)
1/4 xícara de leite (60ml)
1 colher de chá de baunilha (5ml)
1 xícara de farinha multiuso (125g)
1 colher de chá de fermento em pó (5g)
1/2 colher de chá de sal (3g)
4 claras de ovo
1 colher de chá de suco de limão ou creme de tártaro
1/3 xícara de açúcar (65g)
SPANISH:
JARABE DE CARAMELO:
3/4 taza de azúcar (150 g)
1/4 taza de agua (60 ml)
FLAN:
4 huevos enteros (55-60 gramos cada uno)
1 taza de leche condensada (300 g)
1 y 1/2 taza de leche (375ml) Puede usar leche fresca o leche evaporada
1 cucharadita de vainila (5 ml)
PASTEL DE ESPONJA:
4 yemas de huevo
1/4 taza de azúcar (50 g)
1/4 taza de aceite (60 ml)
1/4 taza de leche (60ml)
1 cucharadita de vainilla (5 ml)
1 taza de harina para todo uso (125 g)
1 cucharadita de levadura en polvo (5 g)
1/2 cucharadita de sal (3 g)
4 claras de huevo
1 cucharadita de jugo de limón o crémor tártaro
1/3 taza de azúcar (65 g)
RUSSIAN:
КАРАМЕЛЬНЫЙ СИРОП:
3/4 стакана сахара (150 г)
1/4 стакана воды (60 мл)
ФЛАН:
4 целых яйца (по 55-60 грамм)
1 стакан сгущенного молока (300 г)
1 и 1/2 стакана молока (375 мл). Можно использовать свежее или сгущенное молоко.
1 чайная ложка ванили (5 мл)
БИСКВИТ:
4 яичных желтка
1/4 стакана сахара (50 г)
1/4 стакана масла (60 мл)
1/4 стакана молока (60 мл)
1 чайная ложка ванили (5 мл)
1 стакан универсальной муки (125 г)
1 чайная ложка разрыхлителя (5 г)
1/2 чайной ложки соли (3 г)
4 яичных белка
1 чайная ложка лимонного сока или винного камня
1/3 стакана сахара (65 г)
MALAY:
SYARAT KERAMEL:
3/4 cawan gula (150g)
1/4 cawan air (60ml)
FLAN:
4 biji telur keseluruhan (55-60 gram setiap satu)
1 cawan susu pekat (300g)
1 dan 1/2 cawan susu (375ml) Anda boleh menggunakan susu segar atau susu sejat
1 sudu kecil vanila (5ml)
KEK SPAN:
4 kuning telur
1/4 cawan gula (50g)
1/4 cawan minyak (60ml)
1/4 cawan susu (60ml)
1 sudu kecil vanila (5ml)
1 cawan tepung serba guna (125g)
1 sudu kecil serbuk penaik (5g)
1/2 sudu kecil garam (3g)
4 biji telur
1 sudu kecil jus lemon atau krim tartar
1/3 cawan gula (65g)
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
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LIVE.LOVE.BAKE!
Food for the soul:
Psalms 100:4-5 Enter HIs gates with thanksgiving and his courts with praise; give thanks to him and praise His name. For the Lord is good and His love endures forever; His faithfulness continues through all generations.
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#CustardCake
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레몬 얼그레이 케이크 만들기 : Lemon Earl Grey Cake Recipe | Cooking tree
레몬과 얼그레이의 향긋함이 가득한 레몬 얼그레이 케이크를 만들었어요~
밀크티 케이크를 만들 때 크림에 찻잎을 우려 휘핑한 크림을 사용하기도 하고 시트에 넣기도 하고 다양한 방법으로 맛을 내는데 이번에는 레몬 커드를 만들 듯 얼그레이 우유 커드를 만들어 크림과 섞어 사용해 봤어요.
시트와 크림에 얼그레이 향이 강하지 않고 은은하게 나서 레몬과 잘 어울리는 것 같아요.
레몬과 얼그레이 조합의 케이크라 한입 먹으면 기분이 편해지는 느낌여서 심플한 장식과 잘 어울리더라구요~
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막이 준비되어 있습니다! Subtitles are prepared.
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
- 틀 사이즈 Mold size : 15cm
[재료 Ingredients]
달걀 155g
설탕 90g
바닐라익스트랙 3g
무염버터 25g
우유 30g
얼그레이 3g
박력분 85g
코코아파우더 3g
달걀노른자 2개
설탕 40g
소금 0.5g
옥수수전분 7g
레몬즙 60g
레몬제스트 3g
우유 25g
무염버터 20g
연유 30g
바닐라빈 페이스트 2g
옥수수전분 12g
따뜻한 우유 160g
얼그레이 5g
생크림 280g
설탕 28g
설탕시럽
155g Egg
90g Sugar
3g Vanilla extract
25g Unsalted butter
30g Milk
3g Earl gray
85g Cake flour
3g Cocoa powder
2 Egg yolks
40g Sugar
0.5g Salt
7g Cornstarch
60g Lemon juice
3g Lemon zest
25g Milk
20g Unsalted butter
30g Condensed milk
2g Vanilla bean paste
12g Cornstarch
160g Warm milk
5g Earl gray
280g Whipping cream
28g sugar
Sugar syrup
[만드는 과정]
얼그레이 케이크시트
1. 끓인 물이 담긴 냄비 위에 달걀이 들어 있는 볼을 올리고 설탕과 바닐라 익스트랙을 넣는다.
2. 계속 저으면서 40도 정도가 될 때까지 온도를 올리고 냄비에서 내린다.
3. 버터와 우유가 들어 있는 볼을 냄비 위에 올리고 얼그레이도 넣는다.
4. 밀가루를 체에 쳐서 넣고 주걱으로 섞은 다음 버터와 유유가 들어 있는 볼을 냄비에서 내린다.
5. 약간의 반죽을 넣고 섞은 다음 본 반죽에 넣고 골고루 섞는다.
6. 오븐 팬에 붓고 탕탕 쳐서 큰 기포를 제거하고 175도 오븐에서 32분 정도 굽는다.
7. 식힌 뒤 1.5cm 4장으로 잘라 준비한다.
레몬커드
8. 레몬 제스트를 만들고 레몬즙을 착즙하고 냄비에 달걀노른자, 설탕과 소금을 넣고 섞는다.
9. 옥수수 전분을 넣고 섞은 다음 레몬즙, 레몬 제스트, 우유를 넣고 섞는다.
10. 약불에 냄비를 올려 가열한다.(충분히 가열해야 비린 맛이 나지 않아요-끓기 시작하고 약 7~8분 정도)
11. 불에서 내려 버터를 넣고 섞고 체에 내려 윗면에 비닐 랩을 붙여 냉장실에서 식힌다.
얼그레이 우유크림
12. 냄비에 연유와 바닐라빈 페이스트, 옥수수 전분을 넣고 섞는다.
13. 뜨거운 우유(약 60도 정도)와 얼그레이를 넣고 섞어 10분 정도 그대로 둔다.
14. 약불에 냄비를 올려 걸쭉해질 때까지 가열하고 체에 걸러 비닐 랩을 씌우고 냉장실에서 식힌다.
15. 식은 레몬 커드를 휘핑기로 섞어 부드럽게 한 다음 원형 깍지를 끼운 짤 주머니에 담는다.
16. 생크림에 설탕을 넣고 단단하게 휘핑하고 얼그레이 우유크림을 휘핑기로 섞어 부드럽게 한다.
17. 생크림에 넣고 섞어 단단한 크림을 만든다.
18. 돌림판에 케이크 시트를 올리고 설탕 시럽을 뿌린다. 설탕 1 : 물 5를 끓여 차갑게 식혀 사용)
19. 생크림을 올리고 평평하게 한 다음 케이크 시트를 올리고 설탕 시럽을 뿌린다.
20. 테두리에 생크림을 짜고 안쪽에 레몬 커드를 짠 다음 케이크 시트를 올린다.
21. 설탕 시럽을 뿌리고 생크림을 발라 평평하게 하고 케이크 시트를 올리고 설탕 시럽을 뿌린다.
22. 생크림을 듬뿍 올리고 전체적으로 발라 매끈하게 아이싱한다.
23. 윗면에 생크림과 레몬커드, 레몬으로 장식한다.
-
*제 영상은 유튜브와 네이버TV에만 업로드 되고 있고
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
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that is provided twice a month!^^
#레몬케이크 #얼그레이케이크 #lemoncake #earlgraycake
The Best Triple Lemon Poke Cake Ever
The best triple lemon poke cake ever, a great summer or anytime dessert, very easy to make.
#triplelemonpokecake #lemonpokecake #pokecake
Ingredients
1 box lemon cake mix
1 (3 oz) box lemon jello
1 cup boiling water
1/2 cup cold water
1 box instant lemon pudding
1 1/2 cups cold milk
8 oz whipped topping, thawed
Preheat oven 350, prepare cake per instructions on back of cake mix box for 9x13 baking dish. (for bakery style fluffy cake substitute melted butter for oil and milk for water) cool cake completely, poke large holes throughout cake. Whisk jello, boiling water and cold water in large measuring cup, pour into holes of cooled cake, cover and refrigerate cake for 3 hours to overnight to set jello. After jello is set, whisk together pudding and milk until a thick consistency is achieved, fold in whipped topping until well blended. Spoon pudding mixture onto cake, using spatula to push pudding into holes, smooth out evenly rest of pudding mixture on cake. Keep refrigerated.
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