Lemon cake #cakers#team contest
Lemon cake #cakers#team contest. I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. Sift together the flour, baking powder, baking soda, and salt in a bowl. This cake is more like a lemon pound cake in consistency – very dense, but it lends itself well to lemon curd. Make Lemon cake #cakers#team contest using 6 ingredients and 7 steps quickly.
Ingredients
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It’s 5 cups of sifted self raising flour
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You need 5 of eggs
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You need of Lemon zest and juice from 2 lemons
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Prepare 1 cup of cooking oil
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You need 11/4 cup of milk
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It’s 1 cup of sugar
Steps
- Put the ingredients together.
- Cream the sugar, milk and eggs.
- Once creamed, add the cooking oil.
- Cream them and start adding flour.
- Cream and add the lemon zest and juice. Mix them until your batter is of good consistency.
- Transfer the batter to the baking tins and transfer it to a preheated oven at 180 degrees. Cake is ready when u insert a tooth pick and comes out clean.
- Cake is ready can serve with beverage of choice or go ahead and cream it.
The lemon cake batter is velvety and thick. Bake time will be longer, but you can use a toothpick to test for doneness. Lemon Cake by Heavyweight Seeds is a potent sativa-dominant strain with sweet and musky aromas. Also known as Lemon Pound Cake and Lemon Cheesecake, Lemon Cake is a cross of Lemon Skunk and a. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water).
