How To make Frozen Lemon Cake
3 Eggs, separated
1/2 c Sugar
2 Lemons, juice and rind
1 c Heavy cream
2/3 c Graham cracker crumbs
Or vanilla wafer crumbs Mix up egg yolks, sugar and lemon juice and rind to cook in double boiler. Stir constantly until thick as heavy cream, Remove from heat and cool. Once this has cooled, beat egg whites until they stand in peaks and also beat cream until stiff. Gently fold the whites and cream into the custard mixture. Sprinkle half of the crumbs into the bottom of a springform pan. Add dessert mixture, and sprinke remaining crumbs over top. Freeze until firm. Suggestions: Can be eaten this way or topped with a spoonful of syrupy strawberries when served! Typed by: Melissa Mierau, Martensville, SK
How To make Frozen Lemon Cake's Videos
Ultimate Lemon Meringue Layer Cake | Cupcake Jemma
FULL SIZE CAKE ALERT!!! It seems like months since we've got to make any proper cakes at C&D... Oh wait - it is months since we've got to make any full size cakes at C&D! But never fear - Sally's back with a PROPER CAKE for you guys. And cakes don't come much more proper than this: A delicious fresh lemon sponge, lemon curd, lemon buttercream and TOASTED Swiss Meringue icing! If you're pushed for time you can always just stick with the sponge and buttercream and you've still got yourself a banging lemon cake, but I'd recommend giving the full cake a go if you can! As always, let us know how you get on, and don't forget to tag me (@cupcakejemma) and Sally (@sallydells) on Instagram so we can see your bakes, and use the hashtag #cupcakejemma so we can see what you've been up to!
INGREDIENTS:
For the Lemon Sponge:
For the size I made (4 x 9 tins)
625g Butter
625g Caster Sugar
625g Self Raising Flour
10 eggs
8 tbsp lemon juice
The Zest of 8 Lemons
For a smaller cake (4 x 6 tins)
375g Butter
375g Caster Sugar
375g Self Raising Flour
6 eggs
6 tbsp lemon juice
The Zest of 6 Lemons
For the Lemon Curd:
Zest of 1 Lemon
65g Caster Sugar
65ml Lemon Juice
3 Egg Yolks
1 Whole Egg
50g Cold Chopped Butter
For the Lemon Buttercream
Filling only:
200g Butter
320g Icing Sugar
3-4 tbsp lemon juice
Whole cake (filling and coating):
400g Butter
640g Icing Sugar
6-8 tbsp lemon juice
For the Swiss Meringue Icing:
3 Egg Whites
225g Caster Sugar
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Lemon Blueberry Bread - Super Easy Breakfast Bread. Written Recipe in Description
INGREDIENTS:
1/3 cup softened butter
1 cup granulated sugar
2 large eggs (room temparature
2-3 tbs lemon juice
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
2 tbs lemon zest
1 tbs orange zest
1 tsp vanilla extract
1/2 cup milk
1 cup blueberries (fresh or frozen)
Lemon Cream cheese Glaze
2 tbs Softened butter
2 oz softened cream cheese
1 tsp vanilla extract
1/2 cup powdered sugar
3 tbs milk
(Double the ingredients if you want more Glaze)
Bake in 350F for 16-17 minutes
If you're sick of having banana bread and are looking for another delicious but very easy to make bread then look no further! Lemon Blueberry Bread is perfect for the end-of-summer blueberries and bright, citrusy lemons! Make this recipe as a bread or muffins. Either way, it’s delicious toasted or sliced and served with coffee, tea, or a big glass of milk!
I’m Cynthia and I post new amazing baking videos twice a week. Make sure you like this video and subscribe for more like it!
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How to Make Blueberry Lemon Cake
How to Make Blueberry Lemon Cake
Full Recipe:
Stop everything and make this cake if you love blueberries! This cake is beyond moist, with the perfect zing from lemon zest and juice. I divided my buttercream into two batches; one is flavored with a blueberry reduction while the other is all lemon. I'm not sure if my meager description is doing the cake any justice but it was soooo good! I really loved it as a naked cake because the cake itself is soo tasty it really doesn't need a lot of frosting, you don't want to mask the flavor with too much sugar.
Lemon Raspberry Loaf Cake Recipe
This easy lemon raspberry loaf cake is the perfect dessert! Soft and moist lemon pound cake studded with real raspberries and topped with a tangy lemon glaze icing.
Decorate your loaf with fresh lemon zest and raspberries for a simple and delicious cake - perfect to enjoy with a cuppa!
This quick and easy raspberry lemon cake is a great Spring and Summer dessert for picnics, BBQs, tea parties, potlucks and more!
For the full recipe (including ingredients and step-by-step instructions), head to -
Recipe ingredients:
RASPBERRY LEMON CAKE
▢ 170 g (¾ cups) unsalted butter
▢ 200 g (1 cups) white sugar
▢ 3 eggs
▢ 1 teaspoon vegetable oil
▢ 3 tablespoon milk (whole or semi-skimmed)
▢ 180 g (1 ½ cups) plain all-purpose flour
▢ 2 teaspoon baking powder
▢ A pinch of salt
▢ 1 lemon’s zest and juice (equals roughly 1 tablespoon zest, 3 tablespoon juice)
▢ 200 g (1 ¾ cups) (7 oz) raspberries (fresh or frozen)
LEMON GLAZE
▢ 150 g (1 ¼ cups) powdered icing sugar
▢ ½ lemon’s juice (roughly 1 ½ tablespoon lemon juice)
▢ 1-2 teaspoon milk (optional)
If you liked this video and want to see more, be sure to hit the like and subscribe buttons! You can also find more sweet treats at
The BEST Lemon Cake ???? (egg-free and vegan)
Get the recipe for my favorite cake here!
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IN THIS VIDEO
Digital scale:
Cake pans:
Hand mixer:
Oven thermometer:
Recommended sour cream brands: Tofutti, Kite Hill Foods, Follow Your Heart
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Cast iron pan:
Large Cutting Board:
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???? KEY MOMENTS
00:00 Introduction
00:14 Dry ingredients
00:58 Preparing the cake pans
1:51 Wet ingredients
03:52 Mixing the wet ingredients
05:18 Mixing wet and dry ingredients
05:56 Baking cakes in the oven
06:48 Inverting and cooling cakes
07:27 Making the frosting
08:55 Frosting the cake
10:32 Cutting the cake (+ taste test!)
If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
If you like the video, like, subscribe and share! Thank you! ❤
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???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
???? MORE RECIPES YOU HAVE TO TRY:
Apple Puff Pastry Recipe -
Easy Potato Cakes Recipe -
Easy Apple Pancakes Recipe -
Tasty Lemon Cake in 2 minutes -
Easy Chocolate Brioche Recipe -
Amazing 3-Ingredient Butter Cookies -
Easy Chocolate Brioche Recipe -
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