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!
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Small Batch Blueberry Lemon Coffee Cake for Two
This coffee cake is full of lemon goodness! Lots of lemon flavor in the cake, the streusel topping and the lemon glaze. It's the perfect amount for 2-4 people and perfect for brunch, tea time or anytime!
Recipe:
CoffeeCake:
3 Tbsp butter, softened
1/3 cup granulated sugar
1 egg
1/3 cup plain Greek yogurt or sour cream
1/2 tsp vanilla extract
1 Tbsp lemon juice, fresh
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup of fresh or frozen blueberries, thawed and well drained.
Streusel Topping:
1/4 cup granulated sugar
1/4 cup flour
1 Tbsp lemon zet
2 Tbsp butter, softened
1/8 tsp lemon extract (optional)
Lemon Glaze:
1/3 cup powdered sugar
1 Tbsp lemon juice
Preheat oven to 350 degrees F.
Grease a 6 inch round cake pan and line bottom with wax paper or parchment paper.
For Coffee Cake:
Mix together butter and sugar until light and fluffy.
Add in eggs, yogurt, lemon juice and vanilla. Mix to combine.
Add in flour, baking powder, baking soda and salt.
Mix until just combined. Add in blueberries. Don't overmix, just gently fold them in.
Pour batter into prepared pan.
Mix together Streusel Topping:
Combine sugar, flour and salt in medium bowl. Add in lemon zest and stir to combine.
Add in butter, using a pastry blender or fingers, work the mixture together until it resembles wet sand.
Add in lemon extract and pour over the top of the coffee cake.
Bake for 40-50 minutes or until a toothpick comes out clean.
Remove from pan and cool completely.
Mix together glaze by combining lemon juice and powdered sugar until a nice drizzling consistency forms.
Drizzle over coffee cake and enjoy!
Check out my Easter for Two Ebook! All your favorite Easter recipes in small batch form - perfect for 2-4 people! Find it here:
And my Thanksgiving for Two Ebook!
FACEBOOK: Your Homebased Mom
IG: Your Homebased Mom
CONTACT ME: yourhomebasedmom@gmail.com
Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking
Yogurt Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Yogurt Cake. This Yogurt Cake is an everyday cake. It's one that I serve as a weekday dessert or when friends come over for coffee. It has a wonderful dense and moist texture and tastes of almond, lemon, and vanilla. No one will ever guess how easy it is to make.
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Simple and delicious yogurt coffee cake recipe❗ Just whip yogurt with coffee❗ 99
This simple and delicious yogurt coffee cake recipe will leave no one indifferent. Just whip yogurt with coffee! The main thing is to cook with love!
Cooking recipe and ingredients:
1. 6 oz. (170 g) of white yogurt and 2 tbsp. of instant coffee.
2. 2 eggs and 6.5 oz. (180 g) sugar.
3. 1/2 cup (100 ml) of each: milk and sunflower oil.
4. 8 oz. (230 g) flour and 1/2 oz. (10 g) baking powder.
5. Grease a standard 8'' (20 cm) baking dish with oil.
6. Bake for 30 minutes at 350° F (180 ° C).
7. A little powdered sugar.
8. Enjoy!
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Lemon Yogurt Cake | Akis Petretzikis
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An all-time favorite sweet treat, lemon cake! The addition of yogurt really makes the difference in this recipe and the result is amazing, especially for the lovers of lemon sweets! Make it, taste it and it will become your favorite for any occasion.
Recipe:
e-shop:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crumb Topping:
½ cup butter melted
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup plain yogurt or sour cream
¼ cup lemon juice (about one lemon)
2 tablespoons lemon zest (from 2 lemons)
2 cups all-purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries*
Cream Cheese filling:
250 grams cream cheese (8 oz – 1 package)
¼ cup granulated sugar
1 large egg
zest from one lemon
Lemon Glaze
¾ cup powdered icing sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.
Make the crumble:
In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Make the cake
In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.
Cream cheese filling:
With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble and bake
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
Sprinkle the crumb topping over top.
Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.