SOAKED LEMON CAKE
Do you want to prepare a simple, fluffy and refreshing cake? Make this delicious cake soaked with lemon syrup. Gather your friends and serve the cake with a cup of tea. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Lemon juice, eggs, flour, granulated sugar HOW TO MAKE SOAKED LEMON CAKE: For the cake: Beat the sugar and the butter until obtain a homogeneous mixture. Add the lemon zest, eggs and mix for 3 to 4 minutes until it's nicely incorporated. Add the milk, flour, baking powder and beat until a creamy and homogeneous mixture. Pour the mixture into the prepared tin and bake for 30 minutes. Remove the cake from the oven and unmold. For the syrup: In a saucepan, mix the sugar and the lemon juice. Heat on a medium heat until starts bubbling. Prick the cake a few times with a toothpick, pour the syrup over the top and let absorb. Let cool to room temperature and serve.
Provided by Pedro Barbosa
Categories Cakes, Recipes, Videos
Time 55m
Yield 12 slices
Number Of Ingredients 9
Steps:
- For the cake: Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter or margarine and dust with flour.
- In an electric mixer, beat on medium speed the sugar and the butter until obtain a homogeneous mixture. Add the lemon zest, eggs and mix for 3 to 4 minutes until it's nicely incorporated. Add the milk, flour, baking powder and beat until a creamy and homogeneous mixture.
- Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
- Remove the cake from the oven and unmold.
- For the syrup: In a saucepan, mix the sugar and the lemon juice. Heat on a medium heat until starts bubbling.
- Prick the cake a few times with a toothpick, pour the syrup over the top and let absorb. Let cool to room temperature and serve.
Nutrition Facts : Soaked lemon cake Nutrition facts Serves 12 slices Per Serving % DAILY VALUE Calories 204 Total Fat 8 g(10%) Saturated Fat 5 g(24%) Cholesterol 59 mg(20%) Sodium 68 mg(3%) Total Carbohydrate 31 g(11%) Protein 3 g
LEMON BISCOTTI WITH LEMON DRIZZLE
Here"s a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.
Provided by Ceezie
Categories Dessert
Time 1h10m
Yield 30 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly).
- Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes.
- Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes.
- Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
- Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.
SWISS MERINGUE FOR LEMON MERINGUE CAKE
This frosting is a paradox of sweetness -- it's perfectly airy and yet it maintains a level of structure other buttercreams lack. Pipe or mound this delicious icing over our Lemon Meringue Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough for one 7-inch cake
Number Of Ingredients 3
Steps:
- Place egg whites, sugar, and vanilla in a heatproof bowl of an electric mixer. Combine, using a wire whisk; continue whisking with the bowl set over a pot containing about 2 inches of simmering water.
- Whisk constantly until mixture feels hot to the touch. Transfer to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted.
SOAKED LEMON SEMOLINA CAKE
A delicious looking recipe I found in Good Food BBC magazine. I was so happy to find this recipe, having tried a version of this cake while overseas. I have not tried this version yet.
Provided by HeatherFeather
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a round 20 cm cake tin.
- Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
- Fold in the semolina, baking powder, nuts, and milk, mixing well.
- Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
- Let cake cool in pan 15 minutes.
- While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
- Add lemon juice and return to a rapid simmer, cooking for another few minutes.
- Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
- Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
- (Taste and add a bit more sugar if the berries are very tart).
- Serve cake warm, cut into wedges with the warm berries on top.
More about "soaked lemon cake swiss style food"
LEMON SYRUP LAYER CAKE AND A COLORFUL TABLESCAPE …
From sprinklebakes.com
HOW TO MAKE SOAKED LEMON CAKE | FOOD FROM PORTUGAL - YOUTUBE
From youtube.com
LEMON CAKE, SOAKED - BOSSKITCHEN
From bosskitchen.com
STEVIASWEET | SOAKED LEMON CAKE
From mysteviasweet.ch
SOAKED LEMON CAKE (SWISS STYLE) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
SWISS CAKES AND TORTES — SWISS RECIPES - HELVETIC KITCHEN
From helvetickitchen.com
SOAKED AND GLAZED LEMON CAKE FOR #BUNDTAMONTH
From shockinglydelicious.com
LEMON SOAK CAKE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
SOAKED LEMON CAKE (SWISS STYLE) RECIPE - FOOD.COM
From pinterest.com
SOAKED LEMON CAKE (SWISS STYLE) RECIPE - FOOD.COM - PINTEREST
From pinterest.com
35 IRRESISTIBLE LEMON CAKE IDEAS YOU'LL WANT TO TRY
From tasteofhome.com
SOAKED LEMON CAKE (SWISS STYLE) (KITCHENPC)
From kitchenpc.com
SOAKED LEMON CAKE (SWISS STYLE) RECIPE
From recipenode.com
SWISS CAKES - HELVETIC KITCHEN
From helvetickitchen.com
LEMON SOAKED CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON SWISS ROLL CAKE RECIPE - BBC FOOD
From bbc.co.uk
LEMON LAYER CAKE WITH LEMON CURD - SWEET & SAVORY
From sweetandsavorybyshinee.com
LILAC CAKE WITH LEMON - FLOURING KITCHEN
From flouringkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love