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Lemon cake

Lemon cake


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The sheets are made. Mix the ingredients for the sheets and the result is a soft sticky dough. I needed a little more milk to mix (maybe I put a little more flour due to its scale ... I don't know). A little more flour is helpful to get a malleable dough.

I spread the sheets with a little flour directly on the parchment sheet, then I baked each sheet for 8-9 minutes.

I left them to cool and took care of the cream.

I put the cold milk in a saucepan, then the lemon peel and flour in the rain, mixing very well with the whisk, then the yolk, sugar and essence. I simmered at the beginning, stirring until it thickened slightly, then I added the cube of butter.

I left it on the fire for another two or three minutes, then I extinguished the fire and stirred from time to time so as not to catch the crust.

When the cream has cooled halfway, I added the lemon juice, stirring until smooth.

I filled the sheets with cream and then I cooled the cake covered with foil and I put something heavy on top to soften it better.

I cut it and powdered it and then served it with great pleasure and with the thought of thanking Corinuta.

Cake with special shape and flower .... with dedication to Corina ...



Simple lemon cake recipe

Refreshing and flavorful, the cake with lemon syrup is a delight for both the little ones and the big ones. As simple as it sounds, it's just as interesting. Here are the ingredients you need.

Ingredient:

  • 150 ml of lemon juice
  • 100 g sugar for syrup
  • 250 g flour
  • 250 g butter
  • 250 g sugar
  • 150 ml of milk
  • 3 eggs
  • grated peel of 2 lemons
  • 1 teaspoon baking powder.

Method of preparation:

First, you will have to melt the butter for the counter, then mix it with the sugar, using a mixer for cooking. When the composition is very well mixed, add eggs and continue to mix until a kind of foam is formed. Pour the milk, then start adding flour, little by little and carefully, so that no lumps form. Before adding flour, don't forget to incorporate the baking powder into it. Then add the grated peel and mix everything well.

Prepare the tray in which you will bake the pandispan, lining it with a little butter and flour or with the help of a baking sheet. Put the dough in the pan and put it in the oven heated to 180 degrees Celsius, for half an hour or 45 minutes. Meanwhile, you can prepare the syrup by mixing the juice of about two lemons with 100 g of sugar. The syrup should not be heated, but should allow the sugar to dissolve gradually. To see if the dough has baked well, you can do the toothpick test: prick the dough using a skewer stick, and if it comes out clean, without dough stuck to it, then the preparation is ready and you can take it out of the oven. Finally, syrup the top and let it cool. When it is ready, sprinkle powdered sugar over the cake and cut it using special shapes.


Lemon and poppy cake

Preheat the oven to 180C. Grease and line a baking tin.

Beat eggs with milk, vanilla extract and lemon juice.

In another bowl, mix the flour, baking powder and salt.

Mix the lemon peel with the sugar with your fingers and rub them with the soft butter. Then add the wet and dry ingredients over the butter and sugar and mix until smooth.

Finally, incorporate the poppy seeds.

Pour the dough into the pan and bake the cake for 40-50 minutes. Halfway through baking, cover the cake with an aluminum foil greased with oil.

Let the cake cool for 10 minutes in the pan, then on a grill.

ready glaze from:

Mix the ingredients and pour the icing over the cake. Let it harden overnight.

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Super-tender cake with lemon - recipe

ingredients

  • 3 eggs
  • 200 g of milk
  • 50 g of melted butter
  • 160 g of sugar
  • 90 g of flour
  • 50 g of coconut flakes
  • 1 sachet of baking powder
  • juice of 1 lemon
  • lemon essence
  • 1 pinch of salt

Glaze ingredients

Method of preparation

Prepare the tray in advance, because the composition is prepared very quickly.

Grease a square tray with a diameter of 18 x 19 cm. with a little oil and spread baking paper in it. You can use a yena bowl if you have one.

Melt the butter and let it cool. Heat the milk a little. Squeeze the lemon juice.

Put eggs, warm milk, melted butter, sugar, lemon juice, lemon essence, coconut and salt in a bowl.

Mix with a whisk until the ingredients are smooth.

Then add the flour and baking powder. It is preferable to sift them.

Mix well with a whisk until all the lumps disappear and a homogeneous composition results.

The dough is thin because it has little flour.

Pour the composition into the previously prepared tray and spread it evenly.

Turn on the oven and let it preheat to 170 degrees Celsius. Put the tray in the oven.

Bake the lemon cake in about 30-40 minutes. Before removing it, test the middle of the countertop with a toothpick.

If it comes out clean, it means that the cake is well cooked.

Pull out the paper and remove the cake.

Prepare the glaze now. Put the powdered sugar in a bowl. Gradually add the lemon juice, stirring constantly with a whisk. You will see that immediately the ingredients turn into a viscous paste.

Pour the icing obtained over the cake that has cooled and distribute evenly. Or put it in a bag, cut the corner a little and glaze the cake in a checkerboard, rhombus or other pattern.

The icing is optional, but gives the cake a more intense lemon flavor and a more elegant look.

If you are on a diet, you can give up icing because it contains a lot of sugar.

Let the cake cool for a few hours, then you can cut it into squares.

When we need to serve dessert

Experts advise us to eat desserts in the middle of the day. The best time is after lunch.

If we eat sweets in the evening, after dinner, we will go to bed with high blood sugar, which is not indicated.

It is important to allow the body to burn as many calories as possible until we retire to sleep.

It is preferable to opt for homemade desserts. They usually have fewer calories and unwanted additives.

Experts also recommend seasoning desserts with a little mint or cinnamon.


Sugar-free cake - just as tasty, with fewer calories

For this sugar-free cake you will need:

- half a teaspoon of baking powder

- grated peel of two lemons

- 2 large eggs at room temperature

- 125 ml of sunflower oil

- 200 g of skim yogurt

You can borrow the sweet taste from substitutes (xylitol - fruit and vegetable extract, stevia powder) which you can add to the composition according to taste. You can also use honey, but this way the recipe will no longer be exactly & bdquofara sugar & quot. If you choose to use xylitol, for example, we recommend 225 g in this recipe.

How to prepare sugar-free cake

1. Preheat the oven to 180 degrees Celsius. Grease the bottom and walls of a cake pan with butter and place baking paper in the pan. Then mix the flour, baking powder and grated lemon peel in a bowl. Add here the sweetener you prefer for sugar-free cake, if appropriate.

2. Mix eggs, sunflower oil, milk and yogurt well together. Add the mixture to the flour bowl and mix the dough.

3. Spread the dough for sugar-free cake in the pan and put it in the oven on the middle shelf. Bake for about an hour. Cover it after 50 minutes with foil and leave it for another 10 minutes.

4. Prepare a syrup from the juice of a lemon and wrappers (or honey). If you use xylitol, 50 g should be enough to sweeten the mixture. Put the syrup obtained on low heat until the sweetener or honey dissolves. After removing the cake from the oven, pour the syrup over it and let it soak while it is hot.

This one sugar-free cake it has the texture of a cake and is incredibly easy to make, and the lemon syrup makes it light and fruity. If you want, you can add more lemon to the dough composition to make the taste stronger. Try to mix some raisins, nuts or chopped almonds and you will get an even richer cake. Accompany it with a tea, a lemonade or decorate it with defatted and unsweetened whipped cream. And serve it without fear even on a diet!


Easter Recipes: Lemon Delight

New_camy86 participated in our contest with this delicious Easter recipe.

ingredients

150 g sugar
1 sachet of vanilla sugar
120 g butter
2 eggs husband
2 tablespoons lemon juice
2 tablespoons grated lemon peel
100 g flour
1/2 teaspoon salt

Sugar icing:
200 g sugar flour
4 tablespoons lemon juice
3 tablespoons lemon peel

Method of preparation:
In a bowl, mix lightly with a fork, eggs, lemon juice and lemon zest.
Separately in another bowl, beat the butter and sugar with a mixer until it becomes like a cream. Add eggs in two halves and continue beating with the mixer until incorporated, then add the rest of the eggs. Incorporate at the end the sifted flour and a little salt. The resulting dough should be neither hard nor runny.
Line a 20 & # 21520 cm tray with baking paper and turn the composition over. Place in the preheated oven for about 30 minutes. As with any dough, it must pass the toothpick test, be baked but remain yellow. He caught me a little.
Remove and leave to cool on the grill. Meanwhile we make the icing sugar. Rub the powdered sugar with the lemon juice and grated lemon peel. I only put a spoonful of lemon peel, because I didn't have it anymore, that's why the color is a bit whitish. If you put it in the right place, it becomes as beautiful as the countertop. When the top is completely cooled, spread about half of the glaze on top. Wait for it to dry, it will harden, then cut the cake into pieces. Spread the rest of the icing irregularly with a spoon. If you have decorative balls, you can decorate. It is a very good cake, sweet and sour, very comforting. Good appetite!


Some time ago I discovered a picture of "lemon squares" on the net and I stained them, so I looked for a recipe that I liked and finally, I found it. What can I tell you, they are absolutely delicious, the top is a crunchy biscuit, and the sticky and sour cream brings something with the consistency of a jelly, not to mention I am very easy to make.

Beat the butter well with the sugar, then add the flour and a pinch of salt.

Mix well and spread in a 30x20 cm tray, lined with baking paper. Spread the dough directly with your hand in the tray.

Put the tray in the hot oven at 180 gr for approx. 20 min, until lightly golden on the surface.

Meanwhile, grate the peel and squeeze the lemons.

Beat the sugar well with the eggs, then incorporate the lemon juice and peel, beat and at the end gradually incorporate the flour, taking care to mix well, not to become lumpy. If you have lumps, mix until they disappear.

When the top is golden, take it out of the oven and pour the cream on top.

Reduce the heat to 160 g. And put the cake in the oven for another 30-35 minutes, until the cream is lightly browned on top. Take it out of the oven, let it cool, powder it with sugar and cut it into cubes. It is very fragrant, slightly sour.

The recipe for Lemon Cakes was proposed by KikenHana on the culinary forum.

Serve the lemon cream cake whenever you feel like something sweet, with an intense lemon flavor.


Sugar-free cake - just as tasty, with fewer calories

For this sugar-free cake you will need:

- half a teaspoon of baking powder

- grated peel of two lemons

- 2 large eggs at room temperature

- 125 ml of sunflower oil

- 200 g of skim yogurt

You can borrow the sweet taste from substitutes (xylitol - fruit and vegetable extract, stevia powder) which you can add to the composition according to taste. You can also use honey, but this way the recipe will no longer be exactly "without sugar". If you choose to use xylitol, for example, we recommend 225 g in this recipe.

How to prepare sugar-free cake

1. Preheat the oven to 180 degrees Celsius. Grease the bottom and walls of a cake pan with butter and place baking paper in the pan. Then mix the flour, baking powder and grated lemon peel in a bowl. Add here the sweetener you prefer for sugar-free cake, if appropriate.

2. Mix eggs, sunflower oil, milk and yogurt well together. Add the mixture to the flour bowl and mix the dough.

3. Spread the dough for sugar-free cake in the pan and put it in the oven on the middle shelf. Bake for about an hour. Cover it after 50 minutes with foil and leave it for another 10 minutes.

4. Make a syrup from the juice of a lemon and wrap (or honey). If you use xylitol, 50 g should be enough to sweeten the mixture. Put the syrup obtained on low heat until the sweetener or honey dissolves. After removing the cake from the oven, pour the syrup over it and let it soak while it is hot.

This one sugar-free cake it has the texture of a cake and is incredibly easy to make, and the lemon syrup makes it light and fruity. If you want, you can add more lemon to the dough composition to make the taste stronger. Try to mix some raisins, nuts or chopped almonds and you will get an even richer cake. Accompany it with a tea, a lemonade or decorate it with defatted and unsweetened whipped cream. And serve it without fear even on a diet!


Some time ago I discovered a picture of "lemon squares" on the net and I stained them, so I looked for a recipe that I liked and finally, I found it. What can I tell you, they are absolutely delicious, the top is a crunchy biscuit, and the sticky and sour cream brings something with the consistency of a jelly, not to mention I am very easy to make.

Beat the butter well with the sugar, then add the flour and a pinch of salt.

Mix well and spread in a 30x20 cm tray, lined with baking paper. Spread the dough directly with your hand in the tray.

Put the tray in the hot oven at 180 gr for approx. 20 min, until lightly golden on the surface.

Meanwhile, grate the peel and squeeze the lemons.

Beat the sugar well with the eggs, then incorporate the lemon juice and peel, beat and at the end gradually incorporate the flour, taking care to mix well, not to become lumpy. If you have lumps, mix until they disappear.

When the top is golden, take it out of the oven and pour the cream on top.

Reduce the heat to 160 g. And put the cake in the oven for another 30-35 minutes, until the cream is lightly browned on top. Take it out of the oven, let it cool, powder it with sugar and cut it into cubes. It is very fragrant, slightly sour.

The recipe for Lemon Cakes was proposed by KikenHana on the culinary forum.

Serve the lemon cream cake whenever you feel like something sweet, with an intense lemon flavor.


Sugar-free cake - just as tasty, with fewer calories

For this sugar-free cake you will need:

- half a teaspoon of baking powder

- grated peel of two lemons

- 2 large eggs at room temperature

- 125 ml of sunflower oil

- 200 g of skim yogurt

You can borrow the sweet taste from substitutes (xylitol - fruit and vegetable extract, stevia powder) which you can add to the composition according to taste. You can also use honey, but this way the recipe will no longer be exactly "without sugar". If you choose to use xylitol, for example, we recommend 225 g in this recipe.

How to prepare sugar-free cake

1. Preheat the oven to 180 degrees Celsius. Grease the bottom and walls of a cake pan with butter and place baking paper in the pan. Then mix the flour, baking powder and grated lemon peel in a bowl. Add here the sweetener you prefer for sugar-free cake, if appropriate.

2. Mix eggs, sunflower oil, milk and yogurt well together. Add the mixture to the flour bowl and mix the dough.

3. Spread the dough for sugar-free cake in the pan and put it in the oven on the middle shelf. Bake for about an hour. Cover it after 50 minutes with foil and leave it for another 10 minutes.

4. Prepare a syrup from the juice of a lemon and wrappers (or honey). If you use xylitol, 50 g should be enough to sweeten the mixture. Put the syrup obtained on low heat until the sweetener or honey dissolves. After removing the cake from the oven, pour the syrup over it and let it soak while it is hot.

This one sugar-free cake it has the texture of a cake and is incredibly easy to make, and the lemon syrup makes it light and fruity. If you want, you can add more lemon to the dough composition to make the taste stronger. Try to mix some raisins, nuts or chopped almonds and you will get an even richer cake. Accompany it with a tea, a lemonade or decorate it with defatted and unsweetened whipped cream. And serve it without fear even on a diet!


Sugar-free cake - just as tasty, with fewer calories

For this sugar-free cake you will need:

- half a teaspoon of baking powder

- grated peel of two lemons

- 2 large eggs at room temperature

- 125 ml of sunflower oil

- 200 g of skim yogurt

You can borrow the sweet taste from substitutes (xylitol - fruit and vegetable extract, stevia powder) which you can add to the composition according to taste. You can also use honey, but this way the recipe will no longer be exactly "without sugar". If you choose to use xylitol, for example, we recommend 225 g in this recipe.

How to prepare sugar-free cake

1. Preheat the oven to 180 degrees Celsius. Grease the bottom and walls of a cake pan with butter and place baking paper in the pan. Then mix the flour, baking powder and grated lemon peel in a bowl. Add here the sweetener you prefer for sugar-free cake, if appropriate.

2. Mix eggs, sunflower oil, milk and yogurt well together. Add the mixture to the flour bowl and mix the dough.

3. Spread the dough for sugar-free cake in the pan and put it in the oven on the middle shelf. Bake for about an hour. Cover it after 50 minutes with foil and leave it for another 10 minutes.

4. Prepare a syrup from the juice of a lemon and wrappers (or honey). If you use xylitol, 50 g should be enough to sweeten the mixture. Put the syrup obtained on low heat until the sweetener or honey dissolves. After removing the cake from the oven, pour the syrup over it and let it soak while it is hot.

This one sugar-free cake it has the texture of a cake and is incredibly easy to make, and the lemon syrup makes it light and fruity. If you want, you can add more lemon to the dough composition to make the taste stronger. Try to mix some raisins, nuts or chopped almonds and you will get an even richer cake. Accompany it with a tea, a lemonade or decorate it with skim and unsweetened whipped cream. And serve it without fear even on a diet!



Comments:

  1. Fynbar

    do not try right away

  2. Blanford

    judging by the rating, you can take

  3. Malajind

    This is the most valuable answer



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