DirectionsStep1Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven.Step2Cake pans: Grease 3 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.Step3Whisk flour, baking powder and salt in a large bowl. Set aside.Step4Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.Step5With the beater still going, pour the sugar in over 45 seconds.Step6Then beat for 7 minutes on speed 8, or until tripled in volume and white.Step7Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam is ok). If you do this ahead, cov…Step8Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 …Step9Lighten hot milk with some Egg Batter: Pour hot milk, vanilla, lemon juice and zest and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100…Step10Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.Step11Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.Step12Pour batter into pans.Step13Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)Step14Bake 23 minutes or until golden and toothpick inserted into centre comes out clean.Step15Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.Step16Frost with provided Lemon Frosting, or Lemon Cream Cheese Frosting from this Lemon Blueberry Layer Cake recipe.Step17Thickening roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.Step18Add milk: While whisking constantly, slowly pour the milk in (this ensure it's lump free). As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.Step19Thicken roux: Cook until the mixture thickens in a thick, dolloping custard - see video for texture. (Note 13 tip)Step20Cool: Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (20 min counter then 30 min fridge), but do not let it get frid…Step21FROSTING - cream butter: Beat butter with either a handheld beater or stand mixer (with whisk attachment) for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.Step22FROSTING - add roux: While beating on speed 5, add the roux one heaped tablespoon at a time. Take about 1 minute to add it all. Once all added, add lemon zest and juice, then whip for 2 minutes until yo…Step23Flip a cake layer upside down (for level surface). Spread with 3 - 4mm / 0.12 - 0.16" frosting. Top with another upside cake layer, spread with ore frosting. Cover with final cake layer then use remaining frosting to c…IngredientsIngredients2 cupsAll Purpose Flour (plain/cake flour OK too, Note 1)2 ½ teaspoonsBaking Powder¼ teaspoonSalt4 Large Eggs (50 - 55g/2 oz each, at room temp, Note 3)1 ½ cupsSuperfine Sugar (caster/granulated/regular ok too, Note 2)115 gramsUnsalted Butter (cut into 1.5cm/1/2" cubes, or so)1 cupMilk (full fat, Note 5)3 teaspoonsVanilla Extract (the best you can afford, Note 6)3 teaspoonsCanola Oil (or vegetable, Note 7)3 tablespoonsLemon Zest (from 2 lemons)⅓ cupLemon Juice¼ teaspoonNatural Lemon Extract (lemon oil, recommended but not essential, Note 8)6 ½ tablespoonsFlour (plain/all purpose)1 ⅓ cupsMilk (full fat best, low fat ok, 0% fat no good)1 ⅓ cupsSuperfine White Sugar (caster/or granulated/ordinary)300 gramsUnsalted Butter (softened)3 teaspoonsLemon Zest (from 1 lemon)4 tablespoonsFresh Lemon JuiceSee moreNutritionalNutritional339 Calories13 gTotal Fat91 mgCholesterol51 gCarbohydrate97 mgSodium6 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalExplore furtherMary Berry's lemon cake recipe - BBC Foodbbc.co.ukThe Best Lemon Buttercream Frosting - Two Sisterstwosisterscrafting.comBest Icing/frosting For A Lemon Cake ?? - CakeCentral.comcakecentral.comLemon Cake With Lemon Buttercream Frosting Bigger …biggerbolderbaking.comRecommended to you based on what's popular • Feedback
Lemon Frosting Recipes
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WEBApr 19, 2024 · Yields: The frosting is enough for two 9″ x 13″ sheet cakes, two two-layer 8″ cakes, or 48 cupcakes with a knife spread (30-36 with …
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WEBAug 15, 2017 · To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray. In a medium bowl, whisk …
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WEBAug 7, 2017 · Instructions. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until …
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WEBApr 7, 2022 · Using an electric hand mixer or stand mixer, beat 1 cup softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until …
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WEBFeb 13, 2024 · In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the salt and continue to beat until incorporated. Add 1 cup of the …
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WEBJun 18, 2019 · In a large mixing bowl, mix together butter and cream cheese until smooth. Add lemon extract, lemon juice, lemon zest and mix until combined. Gradually mix in powdered sugar (½ cup at a time) until …
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WEBMar 13, 2024 · Step 2: Add the butter, lemon juice, and lemon zest to the mixer. The butter should be “slightly softened” which means it is still cold but has been out of the refrigerator for approximately 30-60 minutes. …
WEBMar 29, 2021 · Instructions. For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
WEBDust the whole inside of the pan with flour and tap out the excess. In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar. In a small bowl, mix the melted butter, …
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WEBApr 6, 2020 · Instructions. In a large bowl, beat butter until creamy and smooth, about 2-3 minutes. Add half of the powdered sugar and mix on medium-low speed for 1 minute. Add remaining powdered sugar and …
WEBDec 2, 2022 · How to Make Lemon Cupcakes from Scratch: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. In a medium bowl, cream butter and sugar …
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WEBSep 5, 2021 · Preheat oven to 350 degrees. In a large bowl, whisk together flour, sodium-free baking powder, and poppy seeds (if using). Set aside. In a separate bowl beat together oil, sugar, sour cream, lemon juice, …
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WEBJul 15, 2019 · Preheat the oven to 350F (180C) degrees and set the oven rack to the middle. Grease and flour a 10-inch bundt pan, making sure to get into all the creases. In a medium bowl whisk together the flour, …
WEBFeb 13, 2020 · Steps. 1. Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
WEBMar 13, 2024 · Instructions. Make icing. In a small mixing bowl, combine icing ingredients. 1 cup (113 g) confectioners sugar 1-2 tablespoons lemon juice 1 teaspoon lemon zest. Adjust consistency if needed. If the icing …
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WEBAug 22, 2022 · This superb lemon frosting comes together in one quick and easy step. It is a tasty icing perfect for baked goods like cake, cupcakes, and cookies. Recipes; …