LEMON CAKE
Steps:
- Sift flour and baking powder into large bowl. In a separate bowl, beat eggs with sugar, olive oil, lemon juice and rind. Mix into dry ingredients to blend. Pour into oiled and floured 8-inch round cake pan. Bake at 350 degrees F for about 45 minutes or until cake springs back when lightly touched.
- Meanwhile, combine 1/4 cup lemon juice and powdered sugar. Pour over hot cake and bake 10 more minutes. Let cake stand 20 minutes on cooling rack. Remove from pan and dust with additional powdered sugar.
10 TRADITIONAL ARMENIAN DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Armenian dessert in 30 minutes or less!
Nutrition Facts :
LEMON CAKE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan, or 2 (6-inch) round pans.
- In a large bowl, using an electric mixer, cream butter and sugar together, about 5 minutes. Beat in eggs, 1 at a time, then add the lemon zest.
- In separate bowl, sift flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and vanilla. Slowly add the flour mixture and wet ingredients, simultaneously, into the egg mixture and combine well. Divide batter between the prepared round pans, or sheet pan. Bake for 45 minutes to 1 hour, or when toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 15 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
- Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
- Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
- Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
- Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
INCREDIBLE LEMON CAKE
If you like lemon, you're going to love this cake! Saw this recipe being made by the Barefoot Contessa on FoodTV and just had to have it. Not being overly experienced, I was a bit intimidated by the recipe. However, it is not very hard, looks great and the taste is incredible! Cook time does not include time for the cakes to cool.
Provided by Ducky
Categories Dessert
Time 1h30m
Yield 2 loaves (8inch each), 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
- Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
- With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
- Sift together flour, baking powder, baking soda and salt into a bowl.
- In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
- Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
- Divide batter evenly between pans, smoothing the tops.
- Bake 45 minutes- 1 hour, until tester comes out clean.
- When cakes are done, cool 10 minutes.
- Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
- Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
- Spoon lemon syrup over cakes.
- Allow cakes to cool completely.
- Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
- Pour over the tops of the cakes and allow to drizzle down the sides.
- Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.
Nutrition Facts : Calories 630.1, Fat 20.9, SaturatedFat 12.5, Cholesterol 123.9, Sodium 366, Carbohydrate 105.8, Fiber 1.4, Sugar 75.2, Protein 7.3
LEMON CAKE (ARMENIA)
This recipe is from week 13 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Armenia is my 13th stop. This delicious cake has a texture somewhat like a scone, and is topped with a lemon-mint glaze instead of frosting.
Provided by GiddyUpGo
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and sugar together. Add the yogurt and the eggs, mixing well.
- Pour in the lemon juice. Sift together the flour, baking soda and baking powder and add to the bowl, mixing until everything is well incorporated.
- Spoon the batter into a buttered pan and bake until a toothpick inserted in the center comes out clean and the color is golden (about 40 minutes).
- Let the cake cool. Meanwhile, combine the ingredients for the syrup in a small saucepan. Bring to a boil and cook over high heat for about 10 to 12 minutes, or until the syrup coats the back of a spoon.
- Remove the mint and let the syrup cool until it is just warm.
- Loosen the cake in its pan and pour 1/3 of the syrup over the top. Wait 10 minutes, then do this again. Wait another 10 minutes, then pour the rest of the syrup on the top.
- Let the cake sit for about an hour, which will give it enough time to absorb the syrup.
- Invert the cake onto a platter, then slice and serve.
Nutrition Facts : Calories 565.5, Fat 18.7, SaturatedFat 11.2, Cholesterol 108, Sodium 345.4, Carbohydrate 93.4, Fiber 1.2, Sugar 60.7, Protein 8
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- Dolma. Dolma (or tolma) is one of the most popular traditional foods in Armenia. It’s widely considered to be an Armenian national dish and is equally popular in the cuisines of many countries in the Balkans, the South Caucasus, Central Asia, and the Levant.
- Manti. Manti (or monta) refers to a type of dumpling popular throughout the South Caucasus, Central Asia, the Balkans, and beyond. They exist in many forms but Armenian manti are typically made with a spiced meat mixture, usually ground lamb or beef, wrapped in thin dough that’s either boiled or baked.
- Eech. Eech (or itch) refers to an Armenian bulgur salad. It’s similar to Lebanese tabbouleh except in eech, the bulgur isn’t just a supporting ingredient, it’s the star of the dish.
- Yershig. Yershig (or suǰux) is the Armenian version of sujuk, a dry fermented sausage popular in the Balkans, the Middle East, and Central Asia. It’s made with ground meat – usually beef or lamb – and a host of different spices and seasonings like garlic, cumin, sumac, paprika, and salt.
- Basturma. Basturma (or abouhkd, pastirma) is a type of highly seasoned air-dried cured beef. It’s believed to be Armenian or Turkish in origin but it’s popular in the cuisines of several other countries like Greece, Egypt, Bulgaria, and North Macedonia.
- Kololik. Soups and stews form an important part of the Armenian diet, especially during winter. Armenian winters are long and cold so hot soups like kololik are served almost daily in Armenian homes.
- Harissa. Not to be confused with the Tunisian hot chili pepper paste, harissa (or harisa) refers to a type of Armenian porridge made with stewed chicken and cracked or coarsely ground wheat.
- Lavash. Lavash refers to a thin traditional flatbread baked in a tonir (similar to tandoor) or on a saj. It’s one of the most widely consumed breads in Armenia, Azerbaijan, Turkey, Iran, Kazakhstan, and Kyrgyzstan.
- Matnakash. Matnakash refers to a type of traditional Armenian bread. It’s made with leavened wheat flour dough shaped into oval or round loaves with bold central ridges created by hand.
- Gata. Gata refers to a family of Armenian dessert pastries. It exists in many variations throughout Armenia, with some towns and regions known for making their own unique version.
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- Manti. Meet the best Armenian dish ever: Baked dumplings served in tomato sauce with garlicky yogurt on the side. If you want to know what I’ve eaten more of less every day in Armenia, it’s THIS EVERYDAY ESSENTIAL.
- Dolma. Minced meat and rice! Oregano, onion and mint! All wrapped in fresh, crunchy grape leaves! AHHHHH! Gang’s all there, like all of it together in a wrap making dreams come true.
- Herb-stuffed lavash. This yummy snack? Yes, snack. Some people might call stuffed lavash a meal, but I’m not one of those people. Whatever it is, it’s healthy and filling and yummy.
- Armenian kebab (Khorovats) Another Armenian favorite, comin atcha! The Armenian kebab (or khorovats) is one of the national dishes – delicious skewers of pork, but you can also try lamb, beef or chicken khorovats.
- Lahmacun – The Armenian pizza. The Armenian pizza is like regular pizza, but without the cheese. It’s a flatbread spread with spiced lamb meat, and the way to eat it is by folding your slice.
- Lavash (bread) I’m not really a bread person. But Armenian bread? Hello, hi, I love you. There’s a whole art of making this famous flatbread. Traditionally, only women prepare and make it in a clay oven (a tonir/tandoor), and it requires great skill.
- Armenian snickers (Churchkhela) Armenian snickers! Yep. It’s a strange one, but also not, because the nuts + oh-so-smooth candy combo is never not a good one.
- Khinkali. If I could eat this every day for lunch for ever and ever, I’d be a happy girl. Khinkali is also Georgian, but it’s very much served in Armenia, too.
- Pelmeni (Fried or boiled) Pelmeni is MAGIC! Soft, elastic but smooth, a classic meat flavour, and a subtle kick of spices. Whereas khinkali is Georgian, pelmeni is Russian.
- Soups. You like soup? Great news for you. Soups reign supreme in Armenia, and they’re like a warm hug in a bowl. You’ve got the famous yoghurt soup, which is probably the most popular soup of them all.
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