How To make Lemon Queen Cake
3/4 cup butter
3/4 cup shortening
3 cups sugar
1 cup milk
1 cup water
4 1/2 cups flour
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon almond extract
9 egg whites
2 cups flaked coconut
2 tablespoons fresh lemon juice
***LEMON-BUTTER FROSTING*** 6 tablespoons butter or margarine
softened
3 cups sifted powdered sugar :
divided
1/4 cup milk
2 teaspoons lemon rind grated
1 teaspoon vanilla extract
***LEMON FILLING*** 1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups water
1/2 cup lemon juice
9 egg yolks :
beaten
Beat butter and shortening at medium speed with an electric mixer about 2 minut es or until creamy. Gradually add sugar, beating 5 to 7 minutes. Combine milk and water. Combine flour, baking powder, and salt; add to creamed mixture alt ernately with milk mixture, beginning and ending with flour mixture. Beat at l ow speed just until blended after each addition. Stir in flavorings.
Beat egg whites at high speed until stiff peaks form; fold into batter. Pour b atter into 4 greased and floured 9-inch round cakepans. Bake at 350? for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine coconut and lemon juice, tossing gently.
Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Fro sting on sides. Press coconut mixture into frosting on sides of cake. 1 (4-layer) cake.
Lemon-Butter Frosting: Beat butter at medium speed of an electric mixer until c reamy. Add 1 cup powdered sugar, beating until blended; gradually add milk, be ating until blended after each addition. Beat in lemon rind and vanilla. Grad ually beat in remaining sugar until blended; beat to spreading consistency. Yi eld: about 3 cups.
Lemon Filling: Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantl y, 2 to 3 minutes.
Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mi xture. Cook, stirring constantly, 1 minute or until mixture thickens and boils
Make Two Sheet Cakes: The cake batter may be baked in two greased and floured 1 3- x 9-inch pans at 350? for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting or chocolate glaz e will top both cakes. For the lattice design, you'll need two recipes of lemo n-butter frosting
For a variation on the classic lemon cake, substitute this recipe for the lemon frosting. This makes enough glaze for the four-layer cake or the two 13- x 9- inch cakes.
1 (16-ounce) package semisweet chocolate chips 1 cup whipping cream 1/2 cup but ter, softened
Combine chocolate and whipping cream in a large glass bowl. Microwave at Mediu m-High (50% power) 3 1/2 minutes. Remove and whisk or stir until chocolate mel ts and mixture is blended, 1 to 2 minutes. If chocolate isn't melted, microwav e again at 50% power 30 to 60 seconds; stir briskly. Whisk or stir in butter. Set aside 10 to 15 minutes or until mixture has cooled to a spreading consiste ncy.
How To make Lemon Queen Cake's Videos
Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
My Dear Darlings,
I appreciate you all so much. Thank you for showing love and support in everything I do and that I will work hard to give you the best and easy to make recipes.
I hope you will enjoy this recipe. Please let me know and comment down below. Don't forget to subscribe and hit the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ????????????
Always choose love and kindness!
All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
Some of my best recipes here:
Soft And Fluffy Condensed Milk Bread
Beautiful Garlic Bread:
Raisin Bread
Brioche Bread
Honeysoft Buns
Buttersoft Buns
Please subscribe here
My Son's YouTube channel
FOLLOW ME ON:
Facebook:
Instagram:
LIVE.LOVE.BAKE!
Food for the soul:
John 7:38 Anyone who believes in me may come and drink! For the Scriptures declare, 'Rivers of living water will flow from his heart.'''
#LemonCake
#MoistLemonCake
#LemonLoafCake
WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
RECIPE:
SHOP:
When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!
INGREDIENTS:
Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Lemon Curd
- 1 batch of my eggless lemon curd recipe:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
I've never had a LEMON CUPCAKE as fluffy, moist and ZESTY as this one! Easy recipe
RECIPE:
SHOP:
If you’re looking for an easy lemon cupcake recipe that is super soft, moist, and bursting with lemon flavour, then this recipe is it! Fluffy cupcakes are filled with a half batch of my super easy eggless lemon curd recipe, and topped with a small batch of my all time favourite cream cheese frosting that has a slight kick of lemon too! The cupcakes are great on their own as well, so you can skip the lemon curd and frosting if you prefer (though I highly recommend them!).
INGREDIENTS:
Lemon Cupcakes
▢1¼ cups (150 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
▢1½ tbsp (11 g) cornstarch - also known as cornflour in some countries
▢¼ tsp baking soda
▢½ tsp baking powder
▢¼ tsp salt
▢3 tbsp (43 g) unsalted butter - room temperature
▢⅓ cup (70 g) unflavored vegetable oil - I use canola oil
▢1 cup (200 g) white granulated sugar
▢1 tbsp lemon zest - about 1 medium sized lemon
▢2 large eggs - room temperature
▢⅓ cup (90 g) Greek yoghurt - room temperature
▢2½ tbsp (35 g) lemon juice - freshly squeezed
Bake at 160 °C (320°F) with the fan on (convection mode) for 18 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).
Eggless Lemon Curd
▢½ tbsp lemon zest - about 1/2 a medium sized lemon
▢⅓ cup (80 g) lemon juice - freshly squeezed, about 2 and 1/2 lemons
▢⅓ cup (66 g) white granulated sugar
▢1½ tbsp (10 g) cornstarch - also known as cornflour in some countries
▢⅓ cup (80 g) milk - full fat
▢¼ tsp vanilla essence/extract
▢¼ cup (56 g) unsalted butter - cold
▢1 small drop of yellow gel food colour or pinch of turmeric - OPTIONAL
Cream Cheese Buttercream
▢½ cup (112 g) unsalted butter - room temp
▢2¼ cups (285 g) icing sugar - also known as powdered/confectioners sugar
▢¾ cup (168 g) cream cheese - cold, firm type (see note 2)
▢¾ tsp vanilla essence/extract
▢¾ tbsp lemon juice - freshly squeezed
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
How to Make moist BLUEBERRY LEMON POUND CAKE ~ with CREAM CHEESE LEMON GLAZE ~ Mansa Queen
#skillshare
The first 1000 people to use this link will get a 1 month free trial of Skillshare
It’s a perfect balance between the tangy sweet flavor of blueberries and zesty lemon! a moistly delicious pound cake with a bomb texture, topped with a simple cream cheese lemon glaze. You will love this one, I promise!
This video is sponsored by SKILLSHARE. Click the link to get free 1-month access to thousands of creative tools
Ingredients Used
For the cake
3 cups all purpose flour
2 cups sugar
2 sticks butter
5 eggs @room temp
1/2 cup sour cream
1 cup heavy whipping cream
2 Tbsp fresh lemon juice
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp lemon extract
1 Tbsp lemon zest
2 cups fresh blueberries
For the glaze
8oz cream cheese
1/2 stick butter
2 Tbsp fresh lemon juice
2 cups powdered sugar
1/2 tsp vanilla extract
1 tsp Lemon zest
Mix the cake as instructed in the video, making sure that all ingredients are at room temperature. Bake cake at 325F for 70-80 minutes. Allow to cool completely before glazing.
Mix the ingredients for the glaze and spread all over the cool cake. Serve and Enjoy!
_______________________________________________
Checkout my other box cake hack videos here:
French Vanilla
7Up Cake
Pineapple upside down
Red velvet cake
Carrot cake
Chocolate cake:
Lemon cake:
Pineapple coconut cake:
My viral jiffy cornbread hack
————————————————————————————
Feel free to subscribe if you like my content.
Checkout my second channel AT HOME WITH MANSA where I share home organizing tips, shop with me videos and DIYs.
You can support this channel on:
Cashapp - $MansaAnkara
PayPal -
__________________________________________
For business enquires, email mansa.ankara@gmail.com
Follow me on Instagram let's connect @themansaqueen
Mansa Queen on Facebook
Mansa Queen on Pinterest
Mansa Ankara Boutique on Facebook
__________________________________________
My Filming Equipment
(Disclaimer: these are affiliate links)
My filming camera Canon M50
Camera Tripod/ Monopod
Vlogging mini tripod
MacBook Pro 13” 512GB
Sunpak flexible tripod
Rode Lavalier lapel microphone
YONGNUO 50mm F1.8 Lens Large Aperture Auto Focus Lens
—————————————————————————
My kitchen Gadgets
(Disclaimer: these are affiliate links)
Ninja Professional Mega System 1500 watts Blender & Food Processor
Kitchen Aid 4.5qt tilt head stand mixer
Kitchen Aid hand mixer
Bamboo cutting board
14” Cast iron skillet
Enameled Cast iron Dutch oven 7Qt
Reusable Grilling mats (Pk of 6)
Simple Lemon Cream Cake Recipe || Brown Lemon Cake Recipe
Watch the full video tutorial and Learn how to bake this Special Cake Recipe
#bakers #cakes #lemoncake #lemoncakerecipe #darecipequeen #cakerecipes
Italian Lemon Ricotta Cake Recipe - NO FLOUR
Italian Lemon Ricotta Cake Recipe - NO FLOUR
This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
- Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
- If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
- Clean and dry well the whisks before whipping up the egg whites
Thank you for watching!
I appreciate you being here! If you liked this video, I would love to hear your thoughts in the comments below!
For more weekly recipes, SUBSCRIBE:
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your re-creations :)
__________
????????RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
__________
SHOP MY KITCHEN/HOME APPLIANCES:
- VITAMIX:
- NINJA CHOPPER:
- SPRINGFORM PANS:
- ZWILLING COOKWARE SET:
- NONSTICK FRYING PAN (9.5 INCH):
- 7 INCH SPRINGFORM PAN:
- WILTON ROUND CAKE PANS:
- TART PANS:
- POPSICLES MOLDS:
- GNOCCHI BOARD:
- SILICONE REUSABLE LIDS:
- ESPRESSO MAKER BIALETTI:
SHOP MY FILMING GEAR:
- DJI OSMO POCKET -
- DJI OSMO WIRELESS BASE -
- RODE MICROPHONE -
- BLUE YETI MICROPHONE for VoiceOver:
- CANON CAMER T6 -
- SIGMA LENS:
- PROFESSIONAL LIGHT:
- LANTERN SOFTBOX:
- AFFORDABLE LIGHTS:
- ON-CAMERA LIGHT:
- CAMERA SLIGHTER:
__________
MORE VIDEOS:
3 Nut Butters:
Italian Biscotti:
Tomato Sauce from Fresh Tomatoes:
Pistachio Ice Cream:
Chocolate Gelato:
Lemon Granita:
Italian Butter Cookies:
Nutella Biscuits:
Italian Cookies with Maraschino Cherries:
Vegetarian Meatballs:
Pasta e Fagioli:
Chocolate Salami:
Bruschette (SPECIAL):
Vegan Apple Cake:
Chocolate Pear Cake:
Italian Coffee Cream:
3 Healthy Meals:
Savory Pie:
Almond Dark Chocolate Cookies:
Candied Orange Peels:
Hummus:
and more!
This video contains affiliate links. By purchasing an item from the affiliate link, I receive a small commission, so thank you! You are not charged any amount by clicking or purchasing from a link. Thank you so much for your support.
#lemonricottacake #italian #cake #lemon #ricotta