Skip to main content

Iced Lemon Cake Recipe

Materials:
  1. 12 ounces (3 sticks / 1.5 cups) unsalted butter, softened at room temp
  2. 3 cups cake flour (or 2 1/4 cup cake flour + 3/4 cup AP flour)
  3. 3/4 tsp baking soda
  4. 1/2 tsp salt
  5. 1 tbsp finely grated meyer lemon zest
  6. 2 cups granulated sugar
  7. 2 tbsp freshly squeezed meyer lemon juice
  8. 4 large eggs
  9. 1 tsp vanilla extract
  10. 1 tsp baking powder
  11. 1 1/2 cups (12 fl. oz.) buttermilk


lemon cakes iced
Iced Lemon Cake
 
Icing:
  • 1/4 cup freshly squeezed meyer lemon juice
  • 2 cups powdered sugar (you may not need all 2 cups)
 

Preparation:
 
  1. Preheat the oven to 350F. Line 24 (4 fluid ounce capacity) cupcake wells with paper cupcake liners.
  2. Sift together both flours, baking powder, baking soda, and salt. Set aside dry ingredients.
  3. In the bowl of a stand mixer, cream butter and sugar until fluffy, about 2 minutes. Add lemon zest and beat for 1 minute. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Mix in vanilla.
  4. Stir lemon juice into your measured buttermilk. Alternately add the flour mixture and buttermilk to your batter, beginning and ending with the flour.
  5. Fill each well approximately 3/4 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Cool in pan for 5 minutes then gently transfer cupcakes to a cooling rack. Cool completely before icing.
Labels:

Comments

Post a Comment

Popular posts from this blog

BENEFİTS OF LEMON ZEST

Today we will talk about the lemon peel and grated One of the easiest ways to infuse a citrus flavor into a baked good of some kind is to add lemon, lime or orange zest to it.  Zest is not the same thing as the peel, or rind, of a lemon, although it is a part of the peel. The zest is the colorful outer layer of the citrus peel. The soft, white part of the peel just underneath the zest is the pith. The reason that the zest is so desireable is that it contains lots of essential oils that make for a strong, pleasant flavor. The pith has a bitter flavor, with very little citrus taste when eaten on its own. The pith can actually give your baked good a bitter or slightly unpleasant taste if you incorporate it into a recipe (there are some recipes that call for using a whole fruit, but those usually compensate with extra sugar), so it is important to remove only the zest from the citrus rind when you are using it. The zest can be removed very carefully with a sharp pairing knife, ...
Post a Comment
Read more

Goulash Recipe

GOULASH It's my mum's food and very delicious.  It is not an easy meal but the taste is great.   Ingredients   1½ lbs Beef - Stewing 8 Onions Garlic powder or fresh to taste 2 Tomatoes ¾ Cup Yoghurt Olive Oil Preparation: Brown in a little Olive Oil and remove from pan Add Onions and cook till softened Stir in Garlic Powder, Paprika + Flour Add Stock and bring to the boil Add Meat and Tomatoes Simmer for 1½ - 2 hours till meat is tender Just before serving stir in most of the yoghurt leaving enough   ½oz Paprika ½oz flour ¾ pint Beef Stock   Cut Beef into 1 inch cubes
Post a Comment
Read more

Easy Vegetable Soup

Materials: 5 cups water 1 green pepper, chopped 1,5 cup lima beans 2/3 cup tomato, petite diced 1 Tbsp tomato paste 2 chopped onion, 4 Tablespoon olive oil 1 cup leek, chopped 3 carrots, sliced round 1-2 potato, cubed 2 cloves of garlic, minced 1 cup orzo/small pasta shells 1 Tbsp salt to taste     Constraction:   Dried mint for top Place chopped onion, garlic and olive oil in a saucepan. Saute over medium heat and add in tomato paste. Saute for additional 3 minutes. After,  in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 8 minutes, stirring occasionally. Stir salt and tomatoes. Then, Add in hot water and bring to a boil. Add orzo/small type pasta and cook for about 25-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired.  
Post a Comment
Read more