Tag: cake

Classic Lemon Cake

Posted on by LG Coetzee
Classic Lemon Cake

Summer of winter. Wedding or tea party. This cake will always be a classic.

Classic Lemon Cake

Classic Lemon Cake
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LG Coetzee
Cakes
Prep Time
15 hours
Cook Time
30 hours
Servings: 12 Servings

Ingredients

  • 4 Large Eggs
  • 400g (500ml) Sugar
  • 250ml Sunflower Oil
  • Zest of 2 Lemons
  • 125ml Lemon Juice
  • 125ml Milk
  • 5ml Vanilla Essence
  • 400g Cake Flour
  • 15ml Baking Powder
  • 5ml Salt
    Buttercream Frosting
  • 375g Butter, softened
  • 750g icing Sugar, sifted
  • Pinch of salt
  • 30 – 45ml Lemon Juice.
  • Food Colouring Gel

Instructions

  1. Preheat oven to 180°C and grease 3 x 8″ Cake Rounds with non-stick spray.
  2. Beat the eggs and sugar using an electric mixer until pale in color and fluffy.
  3. Reduce the mixers’ speed to slow and slowly add the oil followed by the lemon zest. Beat until well incorporated.
  4. In a measuring jug, mix the milk, lemon juice, and vanilla essence. Mix well and keep aside.
  5. In a clean mixing bowl, sieve the flour, baking powder, and salt together.
  6. With the mixer running at a slow speed, add a third of the flour mixture to the egg mixture, once incorporated, add half of the liquid mixture. Beat until well mixed.
  7. Add another third of the flour mixture, followed by the remaining liquid mixture. Beat until well mixed.
  8. Finally, add the remaining flour mixture. Beat until well combined and no streaks of flour are visible.
  9. Pour the batter in the prepared cake rounds and bake for 25 – 30 minutes.
  10. Flip the cake onto a cooling rack, and allow to cool completely before frosting the cake.
    Frosting
  1. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.
  2. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
  3. Add icing sugar, 1cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and beat for about 1 minute to lighten the frosting.
  4. Add the salt, lemon juice, and food coloring, beat until well incorporated.
  5. Refrigerate for 10 minutes before frosting the cake.
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https://www.flourandthyme.com/2020/06/02/classic-lemon-cake/

Lemon and Poppyseed Cake

Posted on by LG Coetzee
Lemon and Poppyseed Cake
Lemon and Poppy

Lemon and Poppyseed Cake

Lemon and Poppyseed Cake
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Rate this recipe
LG Coetzee
Cakes
Prep Time
15 minutes
Cook Time
25 minutes
Servings: 12 Persons

Ingredients

  • 400 g Cake Flour (2 2/3 cups)
  • 5 ml Baking Powder
  • 5 ml Baking Soda
  • 5 ml Salt
  • 60 g Poppy Seeds (80ml)
  • 120 g Butter room temperature
  • 120 ml Sunflower Oil
  • 400 g Sugar (2 cups)
  • 5 ml Vanilla Essence
  • 30 ml Lemon Zest, roughly from 2 lemon
  • 4 Large Eggs
  • 250 ml Buttermilk
  • 60 ml Lemon Juice
    Lemon Crème Pâtissière
  • 30 ml Corn Flour
  • 30 ml Cake Flour
  • 250 ml Milk
  • 1 Egg
  • 50 ml Lemon Juice
  • 5 ml Vanilla Essence
  • 100 g Sugar (1/2 cup)
  • 2.5 ml Salt
  • 50 g Butter
    Frosting
  • 250 g Butter Room temperature and softened
  • 500 g Icing Sugar, Sieved
  • 30 ml Lemon Juice
  • 1 pinch Salt

Instructions

  1. Preheat oven to 180 degrees C. Prepare 3 x 8″ (20cm) cake rounds with cooking spray and line the base with parchment.
  2. Sift cake flour, baking powder, baking soda, salt and poppy seeds and set aside.
  3. Cream butter, oil, sugar, vanilla and lemon zest together until the mixture becomes very pale and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix buttermilk and lemon juice and set aside.
  6. Add half of the flour mixture to the butter mixture and beat until well combined. While the mixer is running at a medium speed, add all of the buttermilk mixture. Beat in the rest of the flour mixture. Mix until all ingredients are well combined.
  7. Divide batter among the three prepared cake pans and spread into an even layer. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20 – 25 minutes.
  8. Remove from the oven and let cool in the pans for 5 minutes. Invert cakes onto wire racks and allow to cool down completely before frosting.
    Lemon Crème Pàtissière
  1. In a small measuring cup, mix the maizena, cake flour and about 60ml of the milk. Mix until lump free and set aside.
  2. In a microwaveable mixing bowl, beat the egg and the rest of the milk until well combined.
  3. Add the lemon juice, vanilla and the maizena mixture and mix well.
  4. Next, add sugar and salt, mix until well combined.
  5. Microwave on high for 4 – 5 minutes. Stop every minute and whisk the mixture.
  6. When the creme pat is done, add the butter and whisk until butter is evenly combined.
  7. Cover with plastic wrap and set aside to cool to room temperature, and then refrigerate.
    Frosting
  1. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.
  2. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
  3. Add icing sugar, half a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 30 seconds to lighten the frosting.
  4. Add lemon juice and a pinch of salt and mix until well-incorporated.
Recipe Management Powered by Zip Recipes Plugin
https://www.flourandthyme.com/2020/04/12/lemon-and-poppyseed-cake/