How To make Lemon Sponge
2 Egg, separated
1 c Sugar
1 c Milk
3 tb Flour
1 Lemon, juice of
1 Lemon, rind of
1 tb Butter, melted
pn Salt Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
How To make Lemon Sponge's Videos
cake in 2 minutes! you will make this cake every day! easy and quick to prepare
cake in 2 minutes! you will make this cake every day! easy and quick to prepare.
very delicious cake recipe, simple quick and easy to prepare. an easy cake that anyone can make. with simple ingredients.
ingredients: 2 eggs
100 grams of sugar
100 ml of milk
70 ml of oil
10 grams of baking powder
Vanilla
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The secret to a super moist cake! School cake tutorial
Mary's Delicious Lemon Drizzle Cake | Mary Berry's Absolute Favourites
Today, Mary Berry shares her recipe for a delicious Lemon Verbena Drizzle Cake. Simple, quick and easy, it's the perfect treat with a cup of tea.
Mary Berry's Absolute Favourites Season 1 Episode 3.
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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 SPONGE CAKE - Baking Recipe
Perfect afternoon treat, serve with a cup of tea or coffee. You just can't beat lemon cake.
Ingredients:
2 12 cups self raising flour
12 tsp baking powder
12 tsp baking soda
1 tsp salt
1 tbsp lemon zest
1 cup unsalted butter room temperature
1 12 cups sugar
2 large eggs plus 3 large egg yolks
14 cup lemon juice
1 cup whole milk
Lemon curd
Icing sugar
Bake to a preheated oven 180C
Time: 30-35 minutes
How to make my Lemon Sponge Cake Recipe - with lemon drizzle and lemon ganache
Hi and welcome back to my kitchen. This week I am sharing my favourite zesty lemon sponge cake recipe with you. The recipe also includes a lemon drizzle / sugar syrup and lemon white chocolate ganache. This cake so delicious and perfect for summer.
I hope you love the recipe!
The ingredients you will need to make this 6 inch cake are:
13oz / 368g - Self Raising Flour
12oz/ 340g - Butter
12oz/ 340g - Caster Sugar
4 medium eggs
2 lemons – Zest and Juice
Bake on the middle shelf for 55 minutes at 180 degrees Celsius (which is 356 degrees Fahrenheit or gas mark 4). I tend to use my normal oven setting for cakes as I find if I use a fan oven it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through. So if you are using a fan oven you might want to reduce the temperature and cook for a little longer.
For the lemon drizzle / sugar syrup (optional):
1.76oz / 50g – Caster Sugar
Juice of 1/2 lemon
2tbsp – Water
For the ganache:
600g – White Chocolate
200ml – Double Cream
Juice of 1/2 lemon
Zest of 1 lemon
➡️If you want to read more about these cupcakes and download the gingerbread man template just click here:
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