Best Key Lime Cake Recipe
Learn to make delicious Key Lime Cake by Edna De la Cruz with this easy to follow step by step tutorial. For full recipe visit my website
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Easy 4 ingredient lemon cookie recipe - melt in your mouth glazed lemon cookies
Follow along with our delicious lemon cookies recipe and learn how to make the best easy lemon cookies! This lemon cookie recipe is very easy to make; using only four ingredients to create these buttery melt in your mouth lemon cookies! With an easy shortbread base and a tangy lemon icing, this easy lemon cookie is the best easy cookie recipe. These delicious rolled cookies have the perfect balance of sweetness in the shortbread cookie, with a tangy lemon icing on top, these cookies are sure to please! This easy recipe only uses butter, powdered sugar, flour and a lemon! Super easy and delicious rolled lemon shortbread cookies! Follow along with this short recipe tutorial and learn how to make lemon cookies!
Lemon Cookies
Ingredients:
1/2 Cup salted butter (softened to room temperature)
1/3 Cup powdered sugar
1 Teaspoon lemon zest
1 Cup all purpose flour
Directions:
Preheat oven to 350F/175C. Line cookie sheets with parchment paper (optional). In the bowl of a stand mixer, or in a large bowl if using a hand mixer cream butter until smooth. Add powdered sugar and mix on low for 2 minutes. Zest 1 large lemon, this should give you about a teaspoon of zest. Add this into your bowl and mix on low until incorporated. Add in the flour and mix on low until the dough comes together. Lightly flour your rolling surface, form the dough into a disc and lightly flour the top. Roll to 1/4 Inch thickness and cut cookies using a 3 inch cutter. Re roll and cut your scraps as needed. You should get 12 cookies. Place on prepared cookie sheets and bake 10-12 minutes or until the bottoms are just beginning to brown. Let cool on the pan for a few minutes, then move to a wire rack to finish cooling. Dip cooled cookies in lemon icing and allow 2 hours to set.
Lemon Icing
Ingredients:
2 Tablespoons fresh lemon juice
1 Cup powdered sugar
Directions:
Combine fresh lemon juice and powdered sugar in a small bowl. Whisk until smooth. If too thin, add a little bit more powdered sugar. If too thick, add a bit more lemon juice. Dip tops of cookies, let set and enjoy!
Chapters
0:00 - Lemon cookies recipe and directions
0:48 - Rolling, cutting and baking
1:26 - Lemon icing recipe and directions
1:53 - Finished lemon cookies
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Lemon Poppy Seed Pound Cake Recipe
#entertainingwithbeth #CookingChannel #easyrecipes
This Lemon Poppy Seed Pound Cake recipe makes a fantastic dessert idea for any springtime occasion. This pound cake recipe is light and fluffy and full of lemon flavor coming from the lemon zest in the cake and the scrumptious lemon glaze on top.
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BETH'S LEMON POPPY SEED POUND CAKE RECIPE
Serves 8
Makes 1 Loaf
PRINT THE RECIPE HERE:
INGREDIENTS:
For the Cake:
1 cup (227 grams) butter, room temperature
1 1/4 cups (250g) sugar
3 eggs, room temperature
3 Tbsp (45ml) Lemon Zest
2 Tbsp (30ml) Poppy Seeds
1 ⅔ cups (242 grams) of all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.49 grams) salt
1 cup (227 grams) full-fat sour cream
For The Lemon Glaze:
1 cup (118 grams) powdered sugar
2 Tablespoons (30ml) of fresh lemon juice, or water
METHOD:
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (175C). Prepare a 9 x 5 (23x13 cm) loaf pan by spraying it with baking spray and distributing it well with a pastry brush or paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition.
Add the lemon zest and poppy seeds. Beat to combine.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before glazing it.
For the glaze, mix together the powdered sugar and lemon juice. Whisk to combine. Use the glaze right away to frost the cake otherwise, it will harden. If this happens just thin it out with 1/2 tsp of lemon juice.
Release the pound cake from its tin and place it on a baking sheet, lined with parchment paper. Set it on a cooling rack to allow the glaze to drip into the pan. The parchment paper will make for easier clean up!
Starting at the top of the cake, spoon the glaze all over the top of the cake, working your way down, spooning it just to the outer edges and corners, gravity will then take it from there and drizzle it naturally over the sides for a pretty presentation.
While the glaze is still wet, zest a little bit more grated lemon zest over the glaze, as it hardens it will set into the glaze.
Leave uncovered at room temperature before serving for up to 2 hours. Otherwise, refrigerate (refrigerate immediately if using milk in the glaze)
Remove cake from the refrigerator and allow it to get to room temperature before serving, or cut slices and pop them in the microwave (each slice for :11) it will soften bake up to a just warm, freshly baked texture!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Lemon Lime Layer Cake by Catherine Fulvio
Try this zesty citrus cake reicipe by Catherine Fulvio for Whirlpool Ireland baked in the new Absolute Design oven
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! ❤
???? Enable translation in your language. On mobile, click 'CC' in the upper right corner of the video. On your computer, click on the video settings '⚙️' and activate the translation!
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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 -
#lemon #dessert #recipe #lemontart #lemonmousse #lemonpie #lemoncake #nobake #cake #pie #lemon #nobakedessert #5minutedessert #10minutedessert
레몬 얼그레이 케이크 만들기 : Lemon Earl Grey Cake Recipe | Cooking tree
레몬과 얼그레이의 향긋함이 가득한 레몬 얼그레이 케이크를 만들었어요~
밀크티 케이크를 만들 때 크림에 찻잎을 우려 휘핑한 크림을 사용하기도 하고 시트에 넣기도 하고 다양한 방법으로 맛을 내는데 이번에는 레몬 커드를 만들 듯 얼그레이 우유 커드를 만들어 크림과 섞어 사용해 봤어요.
시트와 크림에 얼그레이 향이 강하지 않고 은은하게 나서 레몬과 잘 어울리는 것 같아요.
레몬과 얼그레이 조합의 케이크라 한입 먹으면 기분이 편해지는 느낌여서 심플한 장식과 잘 어울리더라구요~
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막이 준비되어 있습니다! Subtitles are prepared.
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
- 틀 사이즈 Mold size : 15cm
[재료 Ingredients]
달걀 155g
설탕 90g
바닐라익스트랙 3g
무염버터 25g
우유 30g
얼그레이 3g
박력분 85g
코코아파우더 3g
달걀노른자 2개
설탕 40g
소금 0.5g
옥수수전분 7g
레몬즙 60g
레몬제스트 3g
우유 25g
무염버터 20g
연유 30g
바닐라빈 페이스트 2g
옥수수전분 12g
따뜻한 우유 160g
얼그레이 5g
생크림 280g
설탕 28g
설탕시럽
155g Egg
90g Sugar
3g Vanilla extract
25g Unsalted butter
30g Milk
3g Earl gray
85g Cake flour
3g Cocoa powder
2 Egg yolks
40g Sugar
0.5g Salt
7g Cornstarch
60g Lemon juice
3g Lemon zest
25g Milk
20g Unsalted butter
30g Condensed milk
2g Vanilla bean paste
12g Cornstarch
160g Warm milk
5g Earl gray
280g Whipping cream
28g sugar
Sugar syrup
[만드는 과정]
얼그레이 케이크시트
1. 끓인 물이 담긴 냄비 위에 달걀이 들어 있는 볼을 올리고 설탕과 바닐라 익스트랙을 넣는다.
2. 계속 저으면서 40도 정도가 될 때까지 온도를 올리고 냄비에서 내린다.
3. 버터와 우유가 들어 있는 볼을 냄비 위에 올리고 얼그레이도 넣는다.
4. 밀가루를 체에 쳐서 넣고 주걱으로 섞은 다음 버터와 유유가 들어 있는 볼을 냄비에서 내린다.
5. 약간의 반죽을 넣고 섞은 다음 본 반죽에 넣고 골고루 섞는다.
6. 오븐 팬에 붓고 탕탕 쳐서 큰 기포를 제거하고 175도 오븐에서 32분 정도 굽는다.
7. 식힌 뒤 1.5cm 4장으로 잘라 준비한다.
레몬커드
8. 레몬 제스트를 만들고 레몬즙을 착즙하고 냄비에 달걀노른자, 설탕과 소금을 넣고 섞는다.
9. 옥수수 전분을 넣고 섞은 다음 레몬즙, 레몬 제스트, 우유를 넣고 섞는다.
10. 약불에 냄비를 올려 가열한다.(충분히 가열해야 비린 맛이 나지 않아요-끓기 시작하고 약 7~8분 정도)
11. 불에서 내려 버터를 넣고 섞고 체에 내려 윗면에 비닐 랩을 붙여 냉장실에서 식힌다.
얼그레이 우유크림
12. 냄비에 연유와 바닐라빈 페이스트, 옥수수 전분을 넣고 섞는다.
13. 뜨거운 우유(약 60도 정도)와 얼그레이를 넣고 섞어 10분 정도 그대로 둔다.
14. 약불에 냄비를 올려 걸쭉해질 때까지 가열하고 체에 걸러 비닐 랩을 씌우고 냉장실에서 식힌다.
15. 식은 레몬 커드를 휘핑기로 섞어 부드럽게 한 다음 원형 깍지를 끼운 짤 주머니에 담는다.
16. 생크림에 설탕을 넣고 단단하게 휘핑하고 얼그레이 우유크림을 휘핑기로 섞어 부드럽게 한다.
17. 생크림에 넣고 섞어 단단한 크림을 만든다.
18. 돌림판에 케이크 시트를 올리고 설탕 시럽을 뿌린다. 설탕 1 : 물 5를 끓여 차갑게 식혀 사용)
19. 생크림을 올리고 평평하게 한 다음 케이크 시트를 올리고 설탕 시럽을 뿌린다.
20. 테두리에 생크림을 짜고 안쪽에 레몬 커드를 짠 다음 케이크 시트를 올린다.
21. 설탕 시럽을 뿌리고 생크림을 발라 평평하게 하고 케이크 시트를 올리고 설탕 시럽을 뿌린다.
22. 생크림을 듬뿍 올리고 전체적으로 발라 매끈하게 아이싱한다.
23. 윗면에 생크림과 레몬커드, 레몬으로 장식한다.
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이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#레몬케이크 #얼그레이케이크 #lemoncake #earlgraycake