How to Make Martha Stewart's Coconut Lemon Cake | Martha Bakes Recipes | Martha Stewart
In this video, watch Martha Stewart bake a sweet and tangy coconut lemon bundt cake, combining lemon syrup and Italian-style flour to produce an exceptionally delicate texture. Brush this bakery classic with fresh-made simple syrup for some extra moisture; then top it with homemade whipped cream and toasted coconut flakes. Martha’s creation makes a perfect dessert for homestyle dinners, or simply put it out on a cake-stand for friends and family to help themselves...it won't last long!
#MarthaStewart #Dessert #Coconut #LemonCake #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:16 How To Start The Batter
00:36 Preparing And Adding Dry Ingredients
2:33 How To Add Batter To A Bundt Pan
3:16 Soaking With Syrup
4:11 How To Add The Final Toppings
4:46 Final Result
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How to Make Martha Stewart's Coconut Lemon Cake | Martha Bakes Recipes | Martha Stewart
Old fashioned Lemon Loaf (No Butter)
for the recipe.....
OLD SCHOOL LEMON POUND CAKE
This is the most moist delicious lemon cake you will ever make or eat
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest,
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
For the Syrup
1/4 cup water
1/4 cup granulated sugar
1-1/2 tablespoons fresh lemon juice
For the Glaze
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
Instructions
Preheat the oven to 325°F and set an oven rack in the middle position.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. .
Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.
Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes
Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Invert the warm cake onto a rack. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides.
ENJOY
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Cook With Me - Old Fashioned LEMON CAKE #lemoncakerecipe #cakes #moistcakerecipe
This is a Old Fashioned LEMON CAKE recipe that was passed down to me from my mom and my Aunt. If you want a crowd pleaser this is the cake FOR YOU. It's absolutely delicious and light - just down right fabulous! Be sure to let me know what you think about it.
OLD FASHIONED LEMON CAKE
Baking Temperature: 325 degrees (Preheat Oven)
Grease and Flour 2 - 9 inch cake pans
Baking Time: 20-25 minutes (**Don't Over Bake**)
Cake Ingredients
* 2 1/2 c.. Cake Flour
* 1 tsp. Baking Soda
* 1 tsp. Baking Powder
* 1 tsp. Salt
* 1 3/4 c. Sugar
* 3/4 c. Vegetable Oil
* 1/4 c. Butter Flavored Shortening
* 2 Large Eggs
* 1 tsp. Vanilla Extract
* 1 Tbsp. Lemon Extract
* 1 c. Buttermilk
* 1/2 tsp. White Distilled Vinegar
* 1/3 c. Hot Water
* 2 Tbsp. Fresh Lemon Juice
* 3 Drops of Yellow Food Coloring
Butter Cream Lemon Frosting Ingredients
* 1 - 8 oz. Cream Cheese
* 4 Tbsp. Butter (room temperature)
* 1 tsp. Vanilla Extract
* 1 tsp. Lemon Extract
* 1 Tbsp. Fresh Lemon Zest
* 1 Tbsp. Fresh Lemon Juice
* 2 1/2 c. Powder Sugar
* 2-3 Drops Yellow Food Coloring
**View the video in its entirety for complete directions of this recipe.
NOTE: Make necessary adjustments to the listed recipe to accommodate your personal health/diet plan.
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Moist Lemon Butter Cake!
Making a moist lemon butter cake! In this recipe video, we'll show you how to make a lemon butter cake! Moist Butter Cake. Butter cake is the first cake we learned when we started baking.
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This is one of the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. We hope you will give this a try :)
This video was inspired by @gracioustreatz7231 video How to Bake Super Moist Butter Cake Easy, you can find it here:
If you love this how-to-make lemon butter cake recipe let us know what you think in the comments below! #dished #cake #baking
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Equipment used in this lemon cake recipe video:
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Food used in this moist lemon cake video:
Cake Flour:
Baking Powder:
Caster Sugar:
Vanilla Extract:
Lemon Juice:
0:00 Preparing the lemon butter cake
1:09 Baking the lemon butter cake
1:28 Serving the lemon butter cake
Ingredients for making lemon pound cake:
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder
250g (1 cup) unsalted butter
200g (1 cup) castor sugar
5 eggs
Lemon zest of 1 large lemon
50g (1/4 cup) milk
1 tsp vanilla extract
2 tsp lemon juice
➡️ If you recreate this moist lemon butter cake recipe please link and mention us in your video so we can find you and give you a shout-out!
This lemon pound cake recipe is part of our essential recipes series:
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WHATS MY FAVORITE CAKE? OLD SCHOOL LEMON ???? DOUBLE LAYER CAKE/SINFULLY DELICIOUS
OLD SCHOOL DOUBLE LAYER LEMON CAKE
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter softened
1½ cups granulated sugar (
2 tablespoons lemon zest (about 2 lemons)
3 large eggs
1 cup buttermilk
¼ cup lemon juice (about 2 lemons)
1 tablespoon vanilla extract
For the Frosting:
1 cup unsalted butter room temperature
8 ounces cream cheese room temperature
1 tablespoon lemon zest (about 1 lemon)
7 cups powdered sugar
2 tablespoons lemon juice (about 1 lemon)
½ teaspoon vanilla extract
Instructions
For the Cake:
Preheat the oven to 350F. Grease two 8-inch round cake pans and line with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy. Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes. Add the vanilla then eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.
Stir the buttermilk and lemon juice together.
With the mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue, alternating between the flour and milk, mixing just until combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans.
Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack.
For the frosting:
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until creamy and well combined. Add the lemon zest and beat until light and fluffy, about 3 minutes.
With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lemon juice. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
For the Assembly:
Place one layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Top with the second cake layer and spread the remaining frosting all over the outside of the cake.
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OLD SCHOOL SOUL FOOD
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SUITE H120
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