Professional Baker Teaches You How To Make LEMON CAKE!
Chef Anna Olson shows you how to bake a luscious lemon coconut cake!
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Cake
2 ½ cups (325 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
1 Tbsp (9 g) baking powder
½ tsp (2.5 g) salt
zest of 1 lemon
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
1 cup (250 mL) buttermilk
¼ cup (60 mL) fresh lemon juice
2 Tbsp (30 mL) vegetable oil
4 large eggs, at room temperature
2 tsp (10 mL) vanilla extract
Lemon Coconut Filling
1 cup (250 mL) whipping cream
1 cup (200 g) granulated sugar
zest of 1 lemon
¼ cup (30 g) cornstarch
2 cups (100 g) sweetened flaked or shredded coconut
3 large egg yolks
½ cup (115 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract (optional)
Sabayon Buttercream & Assembly
2 large egg yolks
¼ cup (50 g) granulated sugar
zest of 1 lemon
¼ cup (60 mL) fresh lemon juice
2 cups (260 g) icing sugar, sifted
1 ½ cups (340 g) unsalted butter, at room temperature and cut into pieces
2 tsp (10 mL) vanilla extract
1 ½ cups (150 g) sweetened flaked or shredded coconut
Directions
1. Preheat the oven to 350 F (180 C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the lemon zest and stir in. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the buttermilk, lemon juice, oil, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 1 minute until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the filling, measure the cream, sugar, lemon zest, cornstarch and coconut in a saucepan and whisk this together. Have the egg yolks in a small dish and have the butter in another dish on hand. Bring the cream mixture up to a full simmer over medium heat while whisking, about 5 minutes. Ladle a spoonful of the cream into the egg yolks while whisking and then add this back into the pot, and continue to cook for about 4 minutes while whisking, to cook the eggs. Remove the pan from the heat and whisk in the butter until melted. Whisk in the vanilla and coconut extract (if using) and transfer to a bowl to cool. Cover and chill for at least 4 hours before using.
5. For the buttercream, whisk the egg yolks, sugar, lemon zest and juice in a metal bowl placed over a pot of gently simmering water, until the mixture has doubled in volume and holds a ribbon on the surface when the whisk is lifted. Remove the bowl from the heat and whisk in the icing sugar – this will cool the sabayon. Using electric beaters or in a stand mixer fitted with the whip attachment, whip the sabayon one minute to cool it further and then add the soft butter a few pieces at a time, until the buttercream is smooth. Whip in the vanilla. Use the buttercream at room temperature
6. To assemble the cake, slice each cake layer in half horizontally. Place one cake layer onto a platter or cake stand. Spoon some of the buttercream into a piping bag fitted with a large plain tip and pipe a ring around the outside edge of the cake. Spoon a third of the chilled coconut filling inside this ring, spreading evenly. Top this with another cake layer and repeat two more times. Cover the top and sides of the cake with the remaining buttercream and coat the entire cake with coconut. Chill the cake until ready to serve.
The cake should be stored refrigerated, but it best enjoyed when it sits out an hour before slicing and serving.
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POPPY SEEDS CAKE WITH STRAWBERRY LEMON FILLING AND CREAM CHEESE MOUSSE | Lemonade Cake
Today I’m going to show you how to make a Poppy Seeds Cake with Strawberry Lemon Filling and Cream Cheese Mousse. This cake is very beautiful, and it has an incredible taste.
***???? Download the FREE GUIDE: 15 Different Ways to Shape Bread Rolls ►
POPPY SEEDS CAKE Printable Recipe –
INGREDIENTS FOR THE CAKE BATTER:
8 large eggs at room temperature
160g sugar
160g all-purpose flour
130g melted butter
50g poppy seeds
1/8 tsp salt
INGREDIENTS FOR THE STRAWBERRY FILLING:
350-400g frozen/fresh strawberries
50 ml water
110g sugar
7g gelatin powder
42g water (for blooming the gelatin)
INGREDIENTS FOR THE LEMON FILLING:
150 ml lemon juice
130g sugar
1 egg
30g softened butter
4g gelatin powder
25 ml water (for blooming the gelatin)
INGREDIENTS FOR THE CREAM CHEESE MOUSSE:
400 ml cold heavy whipping cream
220g cream cheese at room temperature
80g white chocolate
100g powdered sugar
11g gelatin powder
66 ml water (for blooming the gelatin)
INGREDIENTS FOR THE TOP STRAWBERRY LAYER:
350-400g frozen/fresh strawberries
50 ml water
110g sugar
12g gelatin powder
72g water (for blooming the gelatin)
INGREDIENTS FOR THE MASCARPONE FROSTING (TOP DÉCOR):
150 ml cold heavy whipping cream
50 g powdered sugar
85g cold Mascarpone cheese
NOTES:
• You can bake the cake in advance and keep it refrigerated for up to three days.
•The strawberry and lemon filling can be made in advance and kept in the freezer for up to a month.
•If you’re making top strawberry layer, PAY ATTENTION to the changed amount of gelatin in the amount of the ingredients!
•To make Mascarpone frosting, combine cold heavy cream with powdered sugar and using a hand mixer whisk until soft peaks are formed. It should have a consistency of melted ice cream. Add the cold Mascarpone cheese and whisk again on the low speed of your mixer until thickened.
--LINKS—
--Hand Mixer (Amazon):
--Mixing Bowl (Amazon):
--8-inch Springform Pan (Amazon):
--Heavy Bottom Saucepan (Amazon):
--Hand Blender (Amazon):
--Adjustable Baking Ring (Amazon):
--Teflon Mat (Amazon):
Piping Bag (Amazon):
*** Learn 15 Different Ways to Shape Bread Rolls (FREE DOWNLOAD): ►
-- POPPY SEEDS CAKE --
To make this Poppy Seeds Cake with Strawberry Lemon Filling and Cream Cheese Mousse, watch my video all the way through and follow the recipe for great results!
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MINI LEMON BUNDT CAKES / MAGIC OUT OF HANDS
A very flavorful mini Bundt cakes recipe ..!
Ingredients-
All purpose flour - 3/4 cup ( 90g)
Sugar - 3/4 cup (175g) powdered after measuring
Salt - 1/4 teaspoon
Baking powder - 1 teaspoon
Baking soda - 1/4 teaspoon
Vanilla extract - 1 teaspoon
Eggs - 3
Unsalted butter - 120 g
Lemon zest - 1 tablespoon
Lemon juice - 1 tablespoon
Thanks a lot for watching... kindly subscribe and stay tuned for more videos ..!
#bundtcakes #lemoncakes #lemon #lemonbundtcakes #minicakes #minibundtcakes #cakerecipes #easycakerecipes #bestcakerecipes #cupcakes #lemoncupcakes #lemonbuttercakes #buttercake #minibuttercake #bestbuttercake #moistbuttercake #cakes #minicakes #cutecakes #teacakes #easybakingrecipes #beginnersbakingrecipes #magicoutofhands
Cake recipe #8: Glazed Lemon Poppy Seed Cake
สูตรเค้ก Glazed Lemon Poppy Seed เค้กเลมอน ใส่เมล็ดป็อปปี้ เนื้อแน่นแต่นุ่ม สูตรนี้ทำง่ายมาก แค่เตรียมวัตถุดิบแล้วเทใส่โถตี ง่ายใช่มั้ยล่ะ
Glazed Lemon Poppy Seed Cake
Cake
375 g All-purpose flour
1/2 tsp Baking soda
3/4 tsp Salt
4 Tbsp Poppy seeds
240 ml Buttermilk
Zests of 3 lemons
2 Tbsp Lemon juice
230 g Unsalted butter, room temperature
400 g Sugar
3 Eggs
Lemon syrup
60 ml Water
50 g Sugar
2 Tbsp Lemon juice
Glaze
115 g Powdered sugar
2 Tbsp Lemon juice
สูตรเค้ก เลมอน ใส่เมล็ดป็อปปี้
เค้ก
375 กรัม แป้งอเนกประสงค์
1/2 ชช เบกกิ้งโซดา
3/4 ชช เกลือป่น
4 ชต เมล็ดป็อปปี้
240 มล บัตเตอร์มิลค์
3 ลูก ผิวเลมอนขูด
2 ชต น้ำมะนาวเลมอน
230 กรัม เนยจืด อุณหภูมิห้อง
400 กรัม น้ำตาลทราย
3 ฟอง ไข่ไก่
น้ำเชื่อมเลมอน
60 มล น้ำเปล่า
50 กรัม น้ำตาลทราย
2 ชต น้ำมะนาวเลมอน
เกลซ
115 กรัม น้ำตาลป่น
2 ชต น้ำมะนาวเลมอน
How to bake Glazed Lemon Poppy Seed Cake is in the VDO clip...
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