Lemon Blueberry Cake With Cream Cheese Frosting Recipe
Hello everyone ,today I'm sharing with you Lemon Blueberry Cake With Cream Cheese Frosting Recipe. How to Make Lemon Blueberry Cake step by step. Do you like Lemon Blueberry Cake? Leave me a comment if you make Lemon Blueberry Cake With Cream Cheese Frosting , and tell me what other cookies or desserts recipes you would like to see.
Let's Make a Delicious Cake Recipe.
#LemonBlueberryCake #CookingStation #CakeRecipe
สูตรเค้กที่ทำวันนี้ จะทำเป็นเค้กเลม่อนบลูเบอร์รี่ หน้าวิปปิ้งครีมชีส เนื้อเค้กจะนุ่มๆ มีรสหวาน อมเปรี้ยวนิดๆจากบลูเบอร์รี่ ทานแล้วสดชื่นมากๆ ไม่หวานเลี่ยน รสกำลังดี ใครชอบทานเค้ก ลองมาทำเค้กเลม่อนบลูเบอร์รี่ หน้าวิปปิ้งครีมชีสกันดูนะคะ
สูตรซอสบลูเบอร์รี่โฮมเมด▶️
❤️ ดูสูตรด้านล่าง ❤️
???? ingredients
100 g cake flour
1 tsp baking powder
3 egg yolks (L)
50 g sugar
1/4 teaspoon salt
50 g vegetable oil
50 g milk
20 g lemon juice
1 tsp lemon zest
3 egg whites
50 g sugar
1/2 tsp lemon juice
120 g blueberries
Blueberry sauce
???? Cream Cheese Frosting
180 g cream cheese
350 g whipping cream
80 g icing sugar
a pinch of salt
1 tsp Vanilla extract
----------------------------------------
Tray size 8 x 8 inch
----------------------------------
How to bake
- Bake at 160 degrees Celsius, do not turn on the fan, about 30-35 minutes.
============================
Make sure you pre-heat your oven
==========================
❤️Thank you for watching ❤️
????Subscribe and Like always thanks ❤️
▶️Subscribe For new videos :
▶️The Best Fudgy Cocoa Brownies :
▶️SUPER AMAZING MOIST CHOCOLATE CAKE :
▶️Soft & Fluffy Easy Yogurt Cake :
▶️Coconut Almond Cookies Recipe
▶️Cream Cheese Pound Cake Recipe
▶️Gluten Free Ikea Almond Cake Recipe
▶️Cream Cheese Chocolate Chip Cookies
▶️Chocolate Castella Cake
▶️Janpanese Cheesecake
▶️Fudgy Brownies
▶️CHOCOLATE CAKE RECIPE
????สูตร เลม่อนบลูเบอร์รี่เค้ก
แป้งเค้ก 100 กรัม
ผงฟู 1 ช้อนชา
ไข่แดง 3 ฟอง (เบอร์ 2)
น้ำตาล 50 กรัม
เกลือ 1/4 ช้อนชา
น้ำมันพืช 50 กรัม
นมสด 50 กรัม
น้ำเลม่อน 20 กรัม
ผิวเลม่อน 1 ช้อนชา
ไข่ขาว 3 ฟอง
น้ำตาล 50 กรัม
น้ำมะนาว 1/2 ช้อนชา
บลูเบอร์รี่ 120 กรัม
ซอสบลูเบอร์รี่ ตามชอบ
????ส่วนของวิปปิ้งครีมชีส
ครีมชีส 180 กรัม
วิปปิ้งครีม 350 กรัม
น้ำตาลไอซิ่ง 80 กรัม
เกลือ เล็กน้อย
กลิ่นวานิลลา 1 ช้อนชา
--------------------------------
ถาดขนาด 8 x 8 นิ้ว
----------------------------------
วิธีอบ
- อบไฟบน-ล่าง 160 องศาเซลเซียส ไม่เปิดพัดลม ประมาณ 30-35 นาที
============================
▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
=========================
❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
????레몬 생크림 케이크 만들기???? : Lemon Cake Recipe | Cooking tree
비주얼 부터 상큼하고 귀여운 레몬 케이크를 만들었어요.
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
비주얼 부터 상큼하고 귀여운 레몬 케이크를 만들었어요.
레몬을 듬뿍 넣은 레몬 커드를 만들었는데 케이크 안에 넣을 거라 옥수수전분을 넣어 점도를 쫀쫀하게 만들었어요.
레몬 커드를 만들 때 생각보다 오래 끓여야 달걀의 비린내가 나지 않더라구요.
안쪽에 넣은 생크림은 단단하게 휘핑해야 모양이 안정적으로 나오고 위에 장식으로 사용한 생크림은 주르륵 흐르는 정도로 약 50% 정도 묽게 휘핑해야 한답니다.
노랑색 생크림에도 레몬 커드를 섞어 넣었기 때문에 상큼한 맛이 더 나서 맛있는 것 같아요.
즐겁게 시청하세요~♬ Enjoy~
-----------------------------------------------------------------
▶재료
달걀 4개 (약 200g)
설탕 100g
바닐라익스트랙 3g
무염버터 30g
우유 40g
레몬 제스트
박력분 110g
달걀노른자 4개
설탕 80g
소금 0.5g
옥수수전분 16g
레몬즙 120g
레몬 제스트 6g
우유 80g
무염버터 40g
설탕시럽
휘핑한 생크림 200g (+설탕 20g)
생크림 100g
설탕 10g
레몬커드 85g
생크림 80g
설탕 8g
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕, 바닐라익스트랙을 넣고 섞으며 온도를 40도 정도까지 올린다.
2. 냄비에서 볼을 내리고 무염버터와 우유가 담긴 볼을 올리고 레몬제스트를 넣는다.
3. 달걀 혼합물을 휘핑해 곱고 풍성한 거품을 만들고 박력분을 체 쳐 넣고 섞은 뒤 반죽의 조금을 녹인 무염버터 혼합물에 넣고 섞는다.
4. 섞은 것을 본 반죽에 넣고 섞은 뒤 18cm 틀에 반죽을 붓고 170도 예열한 오븐에서 37분 정도 굽고 식힌 뒤 윗면과 밑면을 자르고 3장으로 슬라이스한다.
5. 달걀노른자에 설탕, 소금을 넣고 섞고 옥수수전분을 넣고 섞은 뒤 레몬즙, 레몬 제스트, 우유를 넣고 섞는다.
6. 약불에 올려 저으며 걸쭉해질 때까지 끓인 뒤 무염버터를 넣고 섞고 체에 내리고 랩을 덮어 차갑게 식힌다.
7. 식힌 레몬 커드를 핸드믹서로 부드럽게 풀고 짤주머니에 담는다.
8. 돌림판에 시트 1장을 올리고 설탕시럽을 뿌리고 휘핑한 생크림을 짠 뒤 사이에 레몬 커드를 올리고 다른 시트를 올린다.
9. 반복해서 쌓고 생크림을 전체적으로 바르고 매끄럽게 아이싱한 뒤 냉동실에 넣어 둔다.
10. 생크림(100g)에 설탕을 넣고 휘핑하다가 거품이 올라오면 레몬 커드와 노랑 식용색소를 넣고 섞은 뒤 케이크에 바른다.
11. 생크림 (80g)에 설탕을 넣고 주르륵 흐르는 정도로 묽게 휘핑하고 케이크 위에 올려 장식한 뒤 슬라이스한 레몬을 올려 마무리한다.
▶Ingredients
4 Eggs (about 200g)
100g Sugar
3g Vanilla extract
30g Unsalted butter
40g Milk
Lemon zest
110g Cake flour
4 Egg yolks
80g Sugar
0.5g Salt
16g Cornstarch
120g Lemon juice
6g Lemon zest
80g Milk
40g Unsalted butter
Sugar syrup
200g Whipped heavy cream (+20g sugar)
100g Heavy cream
10g Sugar
85g Lemon curd
80g Heavy cream
8g Sugar
----------------------------------------------------------------
시청해주셔서 감사합니다~♥
Thank you for watching~
-----------------------------------------------------------------
▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#레몬케이크 #생크림케이크 #케이크
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.
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
5 Minutes to this Easy and Delicious Lemon Whipped Cream Frosting!
This whipped cream is stabilized, so it will hold its shape after you pipe it or spoon it on your dessert. The lemon flavor is a fabulous compliment to make desserts.
Ingredients
???? The main ingredient is always love ????
Small Cake
• 1 cup (240g) heavy whipping cream, cold
• 1/2 cup (75g) powdered sugar
• Zest of 1 lemon
• 2 teaspoons of lemon juice
Larger Cake
• 2 cups (480g) heavy whipping cream, cold
• 1 cup (150g) powdered sugar
• Zest of 2 lemons
• 4 teaspoons of lemon juice
More Recipes made with love ????
Enjoy cooking! Dear cooking friends, if you liked the video, you can help the channel:
➤ SUBSCRIBE to my channel
???? Share this video with your friends on social networks. Network + recipe will be saved on your site!
???? Thank you for the THUMBS UP ???? - that's great for me and important for the development of the channel!
????LIKE TO WRITE A COMMENT and tell me where you are watching from or give a smiley ????. It's not difficult for you, but it makes me happy!
???? Already subscribed? ▶ hit the bell ???? so that you can be the first to see these simple and delicious recipes.
#easyrecipe #simpledesserts #whippedcream #whippedcreamfrosting
Soft and Fluffy Lemon Cake
A fluffy Lemon Cake recipe with a plush, lemon flavored crumb, a tart lemon curd filling, and an airy whipped cream cheese frosting.
RECIPE:
Ingredients
3 Tablespoons fresh lemon zest¹
⅓ cup fresh lemon juice 80ml, I usually need 3-4 lemons, zest your lemons before juicing
⅔ cup whole milk 160ml
½ cup vegetable or canola oil 118ml
4 Tablespoons unsalted butter softened (57g)
1 ¾ cup granulated sugar 350g
2 teaspoons vanilla extract
3 cups cake flour² see note to substitute all-purpose/plain flour (330g)
1 Tablespoon baking powder
1 teaspoon salt
6 large egg whites³ room temperature preferred
¾ cup lemon curd³ 175ml
ICING⁴
4 oz cream cheese softened, but still slightly cool (use the brick-style, full-fat cream cheese, do not use the spreadable kind sold in tubs 113g)
1 cups powdered sugar divided (often called “icing sugar” outside the US, 125g)
3/4 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cups heavy cream cold (175ml)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Digital Scale (Affiliate Link):
Instructions
Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
Zest your lemons and set zest aside. Juice lemons until you have ⅓ cup of juice, whisk this with your milk and set aside.
In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, reserved lemon zest, and vanilla extract until completely combined.
In a medium-sized bowl, combine flour, baking powder, and salt and whisk well.
Stirring by hand, gradually alternate adding the flour mixture and lemon/milk mixture to the butter mixture, stirring until just combined after each addition (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts).
Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form (see video or photo in post for a visual if needed).
Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28-31 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and carefully invert onto cooling rack to cool completely.
Once cakes have cooled completely, prepare frosting.
ICING
Combine cream cheese, 1/2 cup (62g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
In a separate bowl, combine remaining (1/2 cup/62g) powdered sugar, and heavy cream. Beat with an electric mixer until stiff peaks form (mixture should be thick, billowy, and the same consistency as Cool Whip).
With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
Pipe a dam/border along the inside rim of one cooled layer of cake (see photo in post). Fill with lemon curd and spread evenly inside the dam.
Top with second layer of cake. Frost the entire cake with remaining frosting.
Keep cake refrigerated in an airtight container when not eating. Enjoy!
Notes
¹Be sure to avoid the pith, or white papery layer just above the lemon flesh, when zesting. The pith is bitter and will make your cake bitter.
²You may substitute all-purpose flour, you will need 2 ⅔ cup/330g of all purpose flour.
³Store-bought lemon curd will work, but I recommend making my homemade lemon curd. You would only need a half-batch for this recipe, BUT a whole batch uses 6 egg yolks. Since you need 6 egg whites for this cake, I recommend making a full batch and enjoying the second half on whatever you’d like!
⁴This recipe makes enough for a semi-naked cake covering. If you want to fully cover the cake or pipe designs decoratively on top of the cake as shown in the photos, I recommend increasing the recipe by 50% or even doubling.
Facebook:
Instagram:
Pinterest:
Email List:
Easy Stabilized Whipped Cream Frosting: 4 Simple Ingredients!
Easy Stabilized Whipped Cream Frosting - 4 Simple Ingredients: In this video, I'll show you how to easily make stable whipped cream frosting from scratch that doesn't melt using just 4 ingredients. If you want a frosting that is light, fluffy and has a subtle sweetness, this is frosting for you!
Ingredients:
3 Cups of cold Heavy Whipping Cream
1/2 Cup of Powdered Sugar
1/2 Teaspoon of Cream of Tartar
1-1/2Teaspoon of Vanilla Extract
Check out my Amazon Storefront for more of my favorite baking and decorating supplies:
Amazon Affiliate Disclosure: I earn commissions for purchases made through the links above. Thank you for supporting my channel!
Do you need high-quality backgrounds for your dessert photos and videos? Check out Replica Surfaces by clicking: Use code “PHOTOS12” to get 12% off your first purchase.
Affiliate Disclosure: I earn commissions for purchases made through the link above.
I've used Replica Surfaces for years and fully stand behind their products!
Subscribe for more cake decorating tutorials and special tips:
Share this video with a friend:
Watch next – Icing a Cake with Whipped Cream - 3 Easy Ways:
Recommended Playlist – Cake Decorating Favorites:
Let’s connect:
Instagram – @Mrs.CoffeesCakes
Website – cakesbycoffee.com
Thank you again for watching!
#cakedecorating #bakingathome #frosting