Lemon Cake

Recipe for Lemon Cake (from scratch):

1. 1 1/2 cups all-purpose flour,
2. 1 1/2 cups cake flour,
3. 2 teaspoons baking powder,
4. 1/4 teaspoon baking soda,
5. 1/2 teaspoon salt,
6. 1 cup softened unsalted butter,
7. 1 1/2 cups granulated sugar,
8. 2 Tablespoons lemon zest from about 4 medium lemons,
9. 2 large eggs,
10. 4 large egg whites,
11. 1 teaspoon vanilla extract,
12. and 1/2 cup buttermilk.

Lemon Cake (in the form of a cake mix):

1. One box of cake mix I use the following products:
2. 1 small package lemon instant pudding
3. 1 cup sour cream or plain Greek yogurt
4. 3/4 cup water 3/4 cup vegetable or canola oil
5. 4 large eggs

Buttercream with lemon flavor Frosting:

1. 1 cup room temperature butter (2 sticks)
2. 6 cups powdered sugar ⅓⅓ –
3. 1/2 cup fresh lemon juice
4. 1 teaspoon lemon zest

Guidelines Cake with Lemon (from scratch):

• Prepare pans: Set oven temperature to 350°F. Two 9-inch round baking pans should have their bottoms lined with parchment paper. The interior of the pans should then be lightly sprayed with nonstick cooking spray. Put aside.
• Into a mixing basin, sift together cake flour and all-purpose flour. Stir together the salt, baking soda, and baking powder. Add the butter, sugar, and lemon zest to a different mixing bowl.
• Using an electric mixer, beat for three to four minutes, or until the mixture is pale and fluffy. Mix thoroughly after adding the whole eggs. One by one, add the egg whites, mixing in between each one. Add the vanilla and stir.
• Stirring in between each addition, alternately add a small amount of the flour mixture and then the buttermilk. Using two circular cake pans that have been prepped, divide the batter equally. Bake for about 24 to 29 minutes, or until a toothpick inserted into the center of the cakes comes out clean, in a preheated oven. Take out of the oven and let cool in the pans for a few minutes before moving them to a wire rack to cool down fully.
• To make the frosting, put the butter in a big mixing bowl or stand mixer and beat for a minute with beaters. Add the lemon zest, half of the lemon juice, and four cups of powdered sugar. Beat vigorously for three minutes, or until smooth and creamy.
• Until you achieve the required frosting consistency, gradually add the remaining sugar, one cup at a time, along with the remaining lemon juice. To thin, add more juice; to thicken, add more sugar. After the cake cools fully, frost it.

Remarks Making Lemon Cake from a Cake Mix:

One box of lemon cake mix One tiny box of instant lemon pudding one cup of Greek yogurt, plain Four big eggs, ¾ cup water, ¾ cup oil In a large bowl, add the cake mix and pudding mix and toss to mix. Stir in the eggs, water, oil, and Greek yogurt. Grease two 8 or 9-inch round pans and bake at 350 degrees for 24 to 29 minutes, or until a toothpick inserted in the center comes out clean.

To Freeze Unfrosted Cake:

After baking, let the cake cool fully before freezing it. Place each round cake in a gallon ziplock bag or cover with aluminum foil after wrapping it in a layer of plastic wrap. For up to three months, freeze. Frosting can be frozen in a different airtight container. Both should thaw at room temperature.

Easy and quick orange cake

Ingredients:

• One teaspoon of orange zest Juice from oranges:70 ml/¼ cup
• 170 grams (¾ cup) of unsalted butter that has melted and been room temperature
• White sugar, granulated: 170 grams or ¾ cup Three whole eggs, room temperature
• 1/4 teaspoon of salt
• Cake flour: 150 gramsor 1 and a half cups
• tsp of baking powder
• One-half teaspoon of organic orange food coloring (optional)

1. Adjust the oven rack to the middle position and preheat to 170 C/340 F. Transfer the melted butter into a spacious mixing basin.
2.  With a spatula, break the cubes apart. Using a spatula, add the granulated white sugar to the softened butter and begin combining the two. 
3. After the sugar has been partially mixed into the butter, combine the two with an electric hand mixer. 
4. Continue blending them for a solid five to six minutes, or until the butter becomes light in color and fluffy.
5.  Add the eggs now, one at a time, mixing in between each one. Give the orange a good cleaning.
6.  Next, use a zester to grate the zest from the outer peel. Be careful not to irritate the white parts of thepeel as it may make your orange cake taste bitter.
7. Once the orange has been zested, cut it in half and use an electric or manual citrus juicer to extract the orange juice from both halves. Pour the cake flour into a different mixing bowl, passing it through a sieve to sift it as you pour. To the cake flour, add the orange zest, baking powder, and salt.
8. In order to ensure that all the ingredients are distributed evenly, mix them all together using a wire whisk. Using an electric hand mixer, combine the flour mixture with the butter-sugar combination and beat until the dry ingredients are well combined and no dry flour granules remain.
9. A toothpick placed into the center of the orange cake should come out clean after 45 to 50 minutes of baking in the preheated oven. Don’t worry if the cake top cracks—this is a frequent occurrence with any pound cake! Before taking the cake out of the pan, allow it to cool for ten to fifteen minutes. 
10. Once the pan has cooled down sufficiently to handle, loosen the cake’s sides with a knife or offset spatula to make sure it isn’t adhering to any of them. Remove the orange cake from the loaf pan and let it cool fully on a wire rack. Slice the orange cake and serve it with a dusting of powdered sugar after it has fully cooled.

BANANA ICEBOX CAKE

This Banana Icebox Cake, a delicious no-bake dessert that only requires five ingredients and can be prepared in under fifteen minutes, is loaded with banana flavor!

Ingredients:

1. 2 boxes of instant banana cream pudding mix, 6.8 ounces
2. 3 cups of chilled milk
3. 16 ounces of Cool Whip whipped topping
4. One large (16 ounce) tub or
5. two smaller (8 ounce) tubs are available for purchase.
6. Three Graham Cracker sleeves and fresh banana slices as garnish

Guidelines

• Whisk the milk and banana cream pudding mix together in a big bowl, and then keep mixing for a minute or so, or until the mixture begins to thicken.
• Add one 8-ounce container of whipped topping and fold it in. Put aside.
• In a 9×13-inch baking dish, press 1/4 of the graham crackers into the bottom.
• Scatter ⅓ of the pudding mixture over the surface. Do this twice more.
• Place the remaining Graham Crackers atop. There will be a few tiny bits remaining. Save them for garnish if you’d like.
• Make sure that none of the graham crackers are visible by spreading out the leftover container of whipped topping. Cover with plastic wrap and place in the refrigerator for at least 6 hours overnight.If preferred, place some of the crumbled leftover graham crackers on top and add some fresh banana slices before slicing and serving.

Notes

• Store in the refrigerator.
• You can use other flavors; check out some examples above.
• Add your favorite toppings to this, like melted peanut butter, caramel sauce, chocolate sauce, or crushed Nilla wafers.
• You can freeze this; refer to my instructions above for details.
• This must rest for a minimum of six hours.

No-Bake Fluffy And Moist Milk Cupcake

I love to bake, but since I recently relocated, I’ve been unable to do so because I still don’t own an oven. I was searching for stovetop cupcake recipes that I could prepare at home. I’m glad I came upon Gabby’s life’s no-bake, fluffy, and moist milk cupcake recipe on YouTube.

I wasn’t expecting it to be this amazing, but it was really simple and quick to prepare. My friends and family like it as well, after I shared it with them. They insisted that I create more over the weekend. The taste is creamy with a faint hint of vanilla extract, and the texture is flawless. Serve this with juice, tea, or coffee and don’t forget to give it a taste.

Recipe by,:Lily suing

Ingredients:

1. One egg
2. Three tablespoons of sweetener
3. Two teaspoons of condensed milk andand
4. one teaspoon of vanilla extract
5. one-fourth cup milk
6. Two tsp vegetable oil
7. One-teaspoon baking powder
8. Cake flour, 3/4 cup

Note: 5 0z Ramekin size. Makes 4 milk cupcakes using this mixture.

Instructions:

Step 1:

• Add 1 egg, 2 teaspoons of vegetable oil, and 2 teaspoons of condensed milk in a bowl. Whisk until well combined.

Step 2:

• Add 3 tablespoons of sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract to the mixture. Mix again until well incorporated

Step 3:

• To get rid of any lumps, sift 3/4 cup cake flour and 1 teaspoon baking powder into the batter. Mix the blend until all the ingredients are thoroughly blended.

Step 4:

• Place a few paper cups over the bowls of ramekins. Pour the milk mixture into three-quarters of the cups gently.

Step 5:

• Put the ramekins in a steamer and steam, covered, for about 20 minutes, or until they are fluffy and tender.

Step 6:

• After the cupcakes are done baking, allow them to cool somewhat before removing them from the ramekins. Present and savor!

Mocha Layer Cake with Chocolate-Rum Cream Filling

This opulent treat is modeled after the traditional Rigó Jancsi cake, which bears the name of the renowned Gypsy violinist from Hungary. Prepare it a day in advance to let the flavors combine.

Components

Yields sixteen servings.

Layering and Dridding

1. Four cups of heavy cream
2. Half a stick, or 1/4 cup, unsalted butter
3. one-fourth cup sugar
4. 20 ounces of semisweet chocolate, chopped finely,
5. plus 2 ounces of additional chopped chocolate
6. one-third cup of dark rum
7. two tsp of essence from vanilla
8. Sugar
9. one-fourth cup water
10. two tsp sugar
11. Two teaspoons of dark rum

Cake

1. 1 half a teaspoon of essence from vanilla
2. one and a half teaspoons of instant coffee powder
3. 1/3 cup of cake flour
4. Three teaspoons of cocoa powder without sweetness
5. One-half tsp baking soda
6. Three sizable eggs, divided
7. one and a half cups sugar
8. One-fourth teaspoon of cream of tartar
9. 1/4 tsp salt

Instructions

 For the filling and topping

• In a heavy, big saucepan, stir together first 3 ingredients over medium-high heat until sugar dissolves and cream begins to simmer.
• Take off the heat. Whisk in 20 ounces of chocolate until it melts and becomes smooth. Stir in vanilla and rum.
• Spoon out one cup of the heated chocolate mixture into a small dish; mix in the two ounces of chocolate that remain for the topping.
• After covering, leave it at room temperature.
• To use as filling, transfer the leftover chocolate mixture to a big bowl. Refrigerate for at least 6 hours or up to 1 day, or until cool and thick.

 For syrup

• In a small saucepan over low heat, stir together the sugar and water until the sugar dissolves.
• Take off the heat and stir in rum. Shut off and allow to stand up to 1 day

 For cake

• Turn the oven on to 350°F. Grease a 9 by 9 by 2 inch metal baking pan.
• Use butter or waxed paper to line the bottom. In a cup, mix coffee powder and vanilla; stir to dissolve the coffee.
• Into a small basin, sift flour, baking soda, and cocoa. Beat egg yolks and 1/2 cup sugar in a medium basin with an electric mixer until the mixture is extremely thick and pale, about 3 minutes.
• Beat in coffee-vanilla mixture. Beat the egg whites, cream of tartar, and salt in a large basin with clean, dry beaters until soft peaks form.
• Pour in the remaining 1/4 cup sugar gradually and beat until stiff but not dry. Stir 1/3 of the whites into the yolk mixture. Add half the flour mixture and fold.
• Add half of the leftover whites, followed by the remaining flour mixture, and finally the remaining whites.
• Spread the prepared 9×2 batter evenly with a gentle touch.
• Bake for about 18 minutes, or until cake is puffy and a tester inserted into the center comes out clean. Cool cake in pan on rack; some shrinkage may occur.
•  To loosen the cake, cut around the pan. Transfer onto a surface and remove the paper. Cake should be cut in half horizontally using a long, serrated knife. Arrange one half on a dish, cut side up.
• Pour over half of the syrup, or roughly 3 1/2 tbsp. Beat cold chocolate filling with electric mixer for less than a minute, or until it becomes thicker and lighter in color. Align the sides of the cake and equally distribute the entire contents over the cake layer.
• The filling will be about an inch deep. Pour the leftover syrup onto the sliced side of the second layer of cake. Put the layer in place, Place syrup side down over filling and press to seal.
• Reheat topping just long enough to pour over low heat. Spoon the topping into the cake’s middle. Spread topping to rims with a tiny spatula, taking care not to let it overflow. Cake can be refrigerated for up to a day; after two hours, cover loosely with foil or a cake dome.

• Creamy lemon square

Just 15 minutes of preparation are needed to make the dreamy creamy lemon squares: This dessert’s bright, puckery filling for the buttery shortbread crust only requires stirring together three simple ingredients.

Fifteen minutes for preparation

Forty five minutes in total

Productivity: sixteen

Ingredients:

1. half cup (one stick) room temperature unsalted butter plus more for the pan
2. Half cup powdered sugar, plus additional for dusting
3. One-half teaspoon of salt
4. One cup of all-purpose flour, leveled and spooned
5. Four huge yolks from eggs
6. One 14-ounce can of condensed milk with added sugar
7. 1/4 cup freshly squeezed lemon juice (approximately 3 lemons)

Procedure

• Set the oven’s temperature to 350. Grease an 8-inch baking dish with butter. Line the bottom with butter paper and parchment paper, leaving an overhang on two sides.
• To make crust, whisk butter, sugar, and salt with an electric mixer until frothy and light. Mix on low just until incorporated after adding the flour. Using a fork, prick the dough all over the prepared pan, pressing it into the bottom and 1/2 inch up the edges. Bake for 15 to 20 minutes, or until lightly browned.
• To make the filling, mix the yolks, condensed milk, and lemon juice together in a large basin until smooth. Pour over hot crust in pan; put back in oven and bake for another 25 to 30 minutes, or until filling is set. Allow the pan to cool fully.
• Refrigerate for up to three days or until the filling is set, usually two hours. Cake should be lifted onto a work surface using the paper overhang, then cut into 16 squares and dusted with powdered sugar.

Chocolate Coconut Cake

This Chocolate Coconut Cake is my favorite chocolate cake recipe – it’s moist for days and super chocolatey. And the coconut icing & toasted coconut topping compliment the cake perfectly.

Ingredients of  chocolate Cake 

1. Two cups sugar,
2. two cups flour
3. Hershey’s Special Dark Cocoa Powder, 3/4 cup
4. Two teaspoons of baking soda
5. 1 teaspoon salt and 2 big eggs
6. One cup of buttermilk
7. One cup of vegetable oil
8. 1/2 tsp vanilla
9. One cup of water that is boiling

COCONUT FROSTING

1. 1/4 cup of butter
2. 1/4 cup of shortening
3. 9.5 to 10 cups of powdered sugar
4. 4 teaspoons of coconut oil
5. 3/4 tbsp milk or water

Guidelines

• Grease the sides of three 8-inch cake pans and line the bottoms with circles of parchment paper.
•  Transfer all of the cake’s dry ingredients into a sizable basin and mix them thoroughly.
• Thoroughly combine the dry ingredients with the eggs, buttermilk, and vegetable oil.
• After the water is boiling, add the vanilla to the mixture. Blend thoroughly.
• Pour into three 8-inch cake pans and bake for about 30 to 33 minutes at 300 degrees, or until a toothpick inserted into the cake comes out slightly crumbs.
• Take the cakes out of the oven and let them cool for ten or so minutes before transferring them to cooling racks to finish cooling.
• While cakes cool, prepare icing. Smoothly beat shortening and butter together. Add four cups of powdered sugar gradually and stir until smooth.Stir in 1-2 tablespoons of water or milk and coconut extract, until smooth.
• Increase the amount of powdered sugar to 4–5 cups and stir until smooth.
• Adjust the consistency by adding more milk or water. Put the frosting aside.
• Evenly distribute coconut on a parchment paper-lined baking sheet. Bake for 5 to 10 minutes at 325 degrees, or until just toasted. Put aside to cool.
• Using a broad serrated knife, remove the cake domes off the top once the cakes have cooled.
• Arrange the cake’s first layer onto the plate. Apply an equal coating of roughly 3/4 cup icing to the top
• Place a second piece of cake on top, then evenly cover it with an additional 3/4 cup of frosting.
•  Ice the outside of the cake and place the last layer of cake on top.
• Sprinkle toasted coconut on top of the cake and press it into the sides.