Keto Lemon Blueberry Coffee Cake
Pan size: 6 or 7 inch (15 or 18 cm) springform pan
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
1 teaspoon (5mL) lemon extract
zest of 1 lemon
¼ cup (60g) sour cream or greek yogurt
¼ cup (50g) granulated sweetener (I usedd Lakanto)
2 tablespoons (30g) melted unsalted butter
⅓ cup (65g) blanched almond flour
⅓ cup (37g) coconut flour
1 teaspoon (4g) baking powder
¼ teaspoon (1g) salt
½ cup (85g) fresh blueberries
3 tablespoons (21g) coconut flour
3 tablespoons (35g) Lakanto monkfruit sweetener
½ teaspoon (1.5g) cinnamon powder
2 tablespoons (30g) softened unsalted butter
⅓ cup (50g) chopped pecans
(Optional)
2 ounces (60g) cream cheese at room temperature
2 tablespoons (25g) powdered sweetener (I used Lakanto)
½ teaspoon (3mL) lemon extract
2-3 tablespoons (30-45mL) heavy whipping cream at room temperature
Bake at 325°F (163°C) for 30-35 minutes or until toothpick is clean when inserted and top is golden brown.
Yields 8 servings
NET CARBS: 3.6g
FIBER: 18.3g
PROTEIN: 5.1g
FAT: 13.1g
CALORIES: 170
#ketoserts #lowcarbcoffeecake #lowcarbblueberrycoffeecake
Tamaño del recipiente: recipiente desmontable de 6 o 7 pulgadas (15 o 18 cm)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
1 cucharadita (5 ml) de extracto de limón
Ralladura de 1 limón
¼ de taza (60 g) de crema agria o yogur griego
¼ de taza (50 g) de edulcorante granulado (usé Lakanto)
2 cucharadas (30 g) de mantequilla sin sal derretida
⅓ taza (65 g) de harina de almendras blanqueada
⅓ taza (37 g) de harina de coco
1 cucharadita (4 g) polvo de hornear
¼ de cucharadita (1 g) de sal
½ taza (85 g) de arándanos frescos
3 cucharadas (21 g) de harina de coco
3 cucharadas (35 g) de edulcorante de fruta de monje Lakanto
½ cucharadita (1,5 g) de canela en polvo
2 cucharadas (30 g) de mantequilla ablandada sin sal
⅓ taza (50 g) de nueces picadas
(Opcional)
2 onzas (60 g) de queso crema a temperatura ambiente
2 cucharadas (25 g) de edulcorante en polvo (yo usé Lakanto)
½ cucharadita (3 ml) de extracto de limón
2-3 cucharadas (30-45 ml) de crema batida espesa a temperatura ambiente
Hornee a 325 ° F (163 ° C) durante 30-35 minutos o hasta que el palillo esté limpio al insertarlo y la parte superior esté dorada.
Rinde 8 porciones
CARBOHIDRATOS NETOS: 3.6g
FIBRA: 18,3g
PROTEÍNA: 5.1g
GRASA: 13,1g
CALORÍAS: 170
Dimensioni della padella: teglia a cerniera da 6 o 7 pollici (15 o 18 cm)
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
1 cucchiaino (5 ml) di estratto di limone
Scorza di 1 limone
¼ di tazza (60 g) di panna acida o yogurt greco
¼ di tazza (50 g) di dolcificante granulato (io ho usato Lakanto)
2 cucchiai (30 g) di burro non salato fuso
⅓ tazza (65 g) di farina di mandorle sbollentate
⅓ tazza (37 g) di farina di cocco
1 cucchiaino (4 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
½ tazza (85 g) di mirtilli freschi
3 cucchiai (21 g) di farina di cocco
3 cucchiai (35 g) di dolcificante Lakanto monkfruit
½ cucchiaino (1,5 g) di cannella in polvere
2 cucchiai (30 g) di burro non salato ammorbidito
⅓ tazza (50 g) di noci pecan tritate
(Opzionale)
2 once (60 g) di crema di formaggio a temperatura ambiente
2 cucchiai (25 g) di dolcificante in polvere (io ho usato Lakanto)
½ cucchiaino (3 ml) di estratto di limone
2-3 cucchiai (30-45 ml) di panna da montare a temperatura ambiente
Infornare a 163 ° C per 30-35 minuti o finché lo stuzzicadenti non è pulito quando viene inserito e la parte superiore è marrone dorato.
Produce 8 porzioni
CARBURI NETTI: 3,6 g
FIBRA: 18,3 g
PROTEINE: 5,1 g
GRASSI: 13,1 g
CALORIE: 170
Taille du moule: moule à charnière de 6 ou 7 pouces (15 ou 18 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
1 cuillère à café (5mL) d'extrait de citron
Zest de 1 citron
¼ tasse (60 g) de crème sure ou de yogourt grec
¼ tasse (50g) d'édulcorant granulé (j'ai utilisé du Lakanto)
2 cuillères à soupe (30g) de beurre non salé fondu
⅓ tasse (65g) de farine d'amande blanchie
⅓ tasse (37g) de farine de noix de coco
1 cuillère à café (4g) de poudre à pâte
¼ cuillère à café (1 g) de sel
½ tasse (85 g) de bleuets frais
3 cuillères à soupe (21 g) de farine de noix de coco
3 cuillères à soupe (35g) d'édulcorant Lakanto
½ cuillère à café (1,5 g) de cannelle en poudre
2 cuillères à soupe (30g) de beurre non salé ramolli
⅓ tasse (50g) de pacanes hachées
(Optionnel)
60 g de fromage à la crème à température ambiante
2 cuillères à soupe (25g) d'édulcorant en poudre (j'ai utilisé Lakanto)
½ cuillère à café (3 ml) d'extrait de citron
2 à 3 cuillères à soupe (30 à 45 ml) de crème à fouetter épaisse à température ambiante
Cuire au four à 325 ° F (163 ° C) pendant 30 à 35 minutes ou jusqu'à ce qu'un cure-dent soit propre une fois inséré et que le dessus soit doré.
Donne 8 portions
GLUCIDES NETS: 3,6 g
FIBRE: 18,3 g
PROTÉINES: 5,1 g
GRAISSE: 13,1 g
CALORIES: 170
Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
????PRINT THIS BLUEBERRY CAKE RECIPE:
Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional
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Berühmte italienische Zitronenkuchen, der die ganze Welt verrückt macht! Besser als Joghurtkuchen!
Der italienische Zitronenkuchen mit Vanillepuddingfüllung bietet eine herrliche Geschmacksexplosion und einen verlockenden Geschmack. Dieses köstliche Dessert besteht aus einem saftigen und lockeren Zitronenkuchen, der perfekt durch eine reichhaltige und cremige Vanillepuddingfüllung ergänzt wird. Der pikante Zitronengeschmack verleiht dem Kuchen eine erfrischende Würze, während der cremige Vanillepudding eine köstliche Süße verleiht. Jeder Bissen ist eine harmonische Mischung aus zitrusartiger Helligkeit und köstlicher Cremigkeit und ergibt einen köstlichen Genuss, der jeden Naschkatzen zufrieden stellt. Ob pur oder zu einer Tasse Kaffee oder Tee genossen, dieser italienische Zitronenkuchen mit Vanillepuddingfüllung ist ein wahrer Genuss für Dessertliebhaber.
Pudding:
1 Ei
eine Prise Salz
50 g (3 EL) Zucker
40 g (3 EL) Maisstärke
300 ml (1 1/2 Tassen / 10,5 oz) Milch
Zitronenschale
Saft von 1 Zitrone
Kochen, bis es eingedickt ist, und ständig umrühren
Teig:
2 Eier
eine Prise Salz
100 g (6 EL) Zucker
120 ml (2/3 Tasse / 4,3 oz) Pflanzenöl
1 TL Vanille
220 g (1 1/2 Tassen / 7,7 oz) Mehl
15 g (4 TL / 0,5 oz) Backpulver
Backform 23 cm
Tipp: Sollte der Teig zu dick sein, etwas Milch hinzufügen und gut verrühren.
Die Hälfte des Teigs 15 Minuten bei 190 °C/370 °F backen
Die eine weitere Hälfte des Teigs dazugeben und 30 Minuten bei 190 °C backen.
Kokosflocken zur Dekoration (optional)
Guten Appetit!
Danke fürs Zuschauen, Liken, Abonnieren, Kommentieren!
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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)
My Dear Darlings,
I appreciate you all so much. Thank you for showing love and support in everything I do and that I will work hard to give you the best and easy to make recipes.
I hope you will enjoy this recipe. Please let me know and comment down below. Don't forget to subscribe and hit 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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#LemonCake
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Yogurt Lemon Cake
Print this recipe here:
Ingredients
The Dry Ingredients:
3 cups (400g) all-purpose flour
2 teaspoons (9g) baking powder
zest of 2 lemons
The Wet Ingredients:
8 ounces (226g) unsalted butter, softened
2 cups (400g) granulated sugar
1 teaspoon pure vanilla extract
3 eggs, at room temperature
1 cup (250g) plain Greek yogurt
1/4 cup fresh lemon juice
1/2 teaspoon baking soda
Garnishes:
fresh berries
confectioner's sugar
shredded sweetened coconut
whipped cream
Instructions
Preheat the oven to 350 °F, 170 °C.
Grease a 9-inch (23 cm) springform pan with butter.
Combine the dry ingredients ina. bowl and whisk them together.
In another bowl, beat the butter, sugar, and vanilla extract until incorporated.
Add the eggs and beat together.
Add the yogurt and mix until incorporated.
Combine the baking soda with the lemon juice and add to the batter.
Add the flour mixture in 2-3 batches mixing until just incorporated.
Transfer the batter to the prepared cake pan and bake on the center rack for about 1 hour and 10 minutes.
The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Allow the cake to cool and then transfer it to a platter.
Dust the top with confectioner's sugar and serve with whipped cream and fresh berries.
Kali Orexi!
Notes
If the cake browns too fast, loosely cover the pan with some foil.
To make a Lemon Glaze topping:
Combine 1 cup of confectioner's sugar with 3-4 tablespoons of fresh lemon juice and whisk them all together until smooth. Drizzle the glaze on top of the cooled cake.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network
Ina covers her Lemon Yogurt Cake with a sweet lemon syrup to absorb more flavor!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Yogurt Cake
Recipe courtesy of Ina Garten
Total: 1 hr 20 min
Prep: 20 min
Inactive: 10 min
Cook: 50 min
Yield: 1 loaf
Level: Easy
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
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Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network