Box Cake Hack #2 | Duncan Hines Perfectly Moist ????Lemon Supreme Cake Mix | This Cake Is DELICIOUS!????
Heyyyyyy Errrrrrbody!!!????
Today I'm doing Box Cake Hack #2 and I'm using Duncan Hines Perfectly Moist Lemon Supreme Cake Mix. Whewwwww Chile this cake is DELICIOUS!!!
#BoxCakeHack #DuncanHines #PoundCakeQueen????
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*****Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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Baked in a preheated 350 degrees oven for 30 mins. Your baking time may vary depending on your oven.
INGREDIENTS I USED:
1 Box Duncan Hines Perfectly Moist Lemon Supreme Cake Mix
1 C All Purpose Flour
1 C Sugar
1 C Milk (Room temperature)
1 C Sour Cream (Room Temperature)
4 Lg Eggs (Room Temperature)
1 Tsp Lemon Extract
1 Tsp Creme Bouquet
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**CREAM CHEESE FROSTING
Cream Cheese
Butter
Powdered Sugar
Creme Bouquet
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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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OLD SCHOOL LEMON ???? POUND CAKE (WITH A SMALL MINOR MISTAKE ????/FRIDAY NIGHT CAKE OF THE WEEK SEGMENT
This is an easy way to make a nice moist delicious lemon pound cake,so refreshing and light
OLD SCHOOL LEMON CREAM POUND CAKE
This is a very moist flavorful cake
Recipe
3 cups all purpose flour
1/2 teaspoon baking powder
3 sticks butter softened
2 1/4 cups granulated sugar
5 large eggs
1 cup whole milk
1 teaspoon lemon extract
2 tablespoons fresh lemon juice
2 tablespoons lemon zest (optional)
2 drops yellow food coloring(optional)
In mixer cream butter and sugar until creamy
Slowly add eggs one at a time
Combine milk,extract and lemon juice and little at a time alternating with dry ingredients with butter egg and sugar mixture until all well incorporated
add food coloring
Pour in tube cake pan
And cook for 1 hour in 325 degree oven
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The BEST ????Lemon Cake Mix HACK!!! | Just LIKE HOMEMADE!!!????
If you are a fan of lemon, the cake mixes they sell usually never quench that citrusy lemony flavor that we all crave. I got a few hacks that will transform ordinary cake mix into a taste bud explosion. Check out the video and let me know what you think. If you enjoy the content, please consider subscribing, leave a like and have a blessed day.
INGREDIENTS (for a two layer cake)
2 Boxes of your favorite lemon cake mix
1 Cup of Oil (Vegetable or Canola)
1 1/2 Cups of Water
1/2 Cup of Lemonade frozen juice
2 Lemons for zest (Feel free to add more and decorate with the lemon peel)
6 eggs
Buddy Valastro Lemoncello Buttercream icing (Feel free to use any kind)
Buddy Valastro Vanilla Buttercream icing
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EQUIPMENT USED IN THIS VIDEO
SONY ZV-1
Deity D4 Microphone
Sony ZV-1 Screen Protector
Smallrig 72' Tripod
Smallrig L-shape Wooden Grip
Neewer Lights
ULANZI Overhead Camera Mount
#foodhacks #cake #lemoncake
Lemon Supreme Layer Cake from scratch
New Orleans native Charlie Andrews demonstrates on how to make a Lemon Supreme layer cake. This cake has Lemon juice, lemon zest, lemon extract and lemon pudding. This cake calls for 12 to 15 servings and it is delicious with just the right amount of lemon flavor. Hope you all will give this classic lemon cake a try.
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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)
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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.
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