WebAdd salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again. With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice. Add dry ingredients. …
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Web¾ cup coconut flour ½ tsp sea salt 3 large eggs 3 tbsp sugar-free condensed milk (or full-fat canned coconut milk) 1/4 tsp dried vanilla extract, optional How to make …
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Directions 1 Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. ... 2 Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans. 3 Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven. More items...
Italian Cream Sheet Cake. Preheat oven to 350°F (180°C). Butter and flour a 13x9-inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. In a medium bowl,...
Italian Cream Cake has long been one of my favorite classic recipes. The cake layers are packed with flavor from pecans and coconut and frosted in a rich cream cheese frosting. The funny thing is that nobody quite knows where the name Italian Cream Cake actually comes from. In my research, I found that it's not a traditional recipe of Italy.
That's all there is to it! We always fill and frost our Italian Cream Cakes with a simple, decadent Cream Cheese Frosting recipe. This is a simple combination of butter, softened cream cheese, vanilla, confectioners sugar, and a pinch of salt.