關於 lemon icing glaze ，我們在網路上蒐集到這些相關的討論、資訊與評價

Lemon Cake Recipe 1 loaf (Altered from original recipe)

For the Cake :

Preheat Oven to 175 degree Celsius
Grease and Flour loaf pan
Sift 1 1/2 cups Flour, 1/4 tsp Baking powder, 1/4 tsp Baking Soda and 1/2 tsp Salt in a separate bowl ( Bowl A )
Mix 1/8 cup Lemon Juice (or 1/2 of a 1/4 cup), 3/8 cup of Buttermilk and 1/2 tsp Vanilla Extract in a separate bowl ( Bowl B )

Mix butter and 1 cup sugar with Electric Mixer
Add one egg, mix with 3-4 large lemon zest ( I used the large grate cuz I like to chew the zest )
Add another egg and mix

Add 1/2 of Bowl A and 1/2 of Bowl B to the Mixer, Mix
Mix the rest of Bowl A and Bowl B into the Mixer

Optional :
Add thin slices of Lemon on batter, gently press the Lemon downwards so it sticks to the batter

Pour batter in Loaf Pan, bake for 45 to 1 hour, test with toothpick or tester

For the Glaze :

Cook 1/4 cup Sugar and 1/4 cup Lemon Juice until sugar dissolves
Brush on cake once cake rested and cool

Mix 1/2 cup Sifted Icing Sugar with 1/4 cup Lemon Juice until it's not watery, add more Sifted Icing Sugar if its watery
Drizzle over cake once cake rested and cool

Tastes excellent, great for Lemon lovers. Easy to prep, takes about 1 hour in the oven.

Link to original recipe which yields 2 loaves: http://www.foodnetwork.com/…/ina-…/lemon-cake-recipe-1913110

Mothers are tough to please. They want you to have friends; they want you to get straight As; they want you to be back home early; they want you to get attached. The list of wants from a mother can trail on for miles, and not all of them are easy to achieve. But one day each year, the spotlight is on them, and we know exactly what they want on that day.

Mother's Day — also known as the day everybody stresses about to their friends but never really getting round to doing much — calls for some tender loving attention. The one thing every mother would love nothing more, would be to settle down on a Sunday afternoon with her kids, and dig into a buttery cake with a comforting cup of tea. And no, you're not allowed to takeaway the cake from P.S Cafe.

Thankfully, we've got you settled. We've collaborated with the friends from Poached Mag, and have produced this video recipe for a gorgeous Lemon Drizzle Loaf, guaranteed to bring a smile on your mother's face. Everything down to the candied lemon and the sugar glaze is done from scratch, just like it should be for your mum, and this foolproof video recipe will ensure that you can't go wrong with it.

Forget scrambling to book a sub-par restaurant's set menu, and put some love into this year's Mother's Day.

With love,
The Meatmen X Poached Mag

Ingredients

lemon cake:
14 x 6 x 20 cm cake tin
117g butter
186g castor sugar
rind of 1 lemon, finely grated
2 eggs
167g self raising flour
2/3 tsp of baking powder
pinch of salt
120 ml buttermilk/milk
1 tbsp lemon juice

drizzle/icing:
160g sugar
lemon juice from 2 lemons

candied lemon:
1 lemon slices in 15 slices
1 cup water
1 cup sugar


follow our cooking blog at http://www.themeatmen.sg/

Ingredients (5 bundt cake moulds)

90 grams granulated sugar
zest of 2 lemons - finely grated
3 egg whites, about 90 grams
1 pinch salt
¼ tsp cream of tartar
4 egg yolks (80 grams)
100 grams unsalted butter - melted
20 grams lemon juice
100 grams all purpose flour
4 grams baking soda

* Lemon glaze :
75 grams icing sugar
15 grams lemon juice
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Mời các bạn xem danh mục nguyên liệu và các bước làm bánh, các lưu ý khi làm bánh tại blog Savoury Days nha: http://www.savourydays.com/banh-bong-lan-bo-chanh-khuon-bundt/

ぜひ作ってみてくださいね！

レモンケーキ 8人分

材料：

■レモンケーキ

薄力粉 375g
ベーキングパウダー 小さじ2
無塩バター（室温に戻す） 230g
砂糖 400g
塩 小さじ1
卵（室温に戻す） 3個
レモンの皮（刻む） 大さじ2
レモン汁 60ml
バニラエクストラクト 小さじ1
牛乳 240ml

■レモンシロップ

グラニュー糖 100g
レモンジュース 60ml

■レモンアイシング

粉糖 240g
レモン汁 大さじ3
レモン 1個

作り方：
1.オーブンは180℃に予熱しておく。

2.ケーキを作る。ボウルに薄力粉、ベーキングパウダーを加えて泡立て器でよく混ぜる。

3.ボウルにバター、砂糖、塩を入れ、ハンドミキサーでクリーム状になるまでしっかり混ぜる。卵を1個ずつ加えて混ぜ、レモンの皮、レモン汁、バニラエクストラクトを加えてしっかり混ぜる。

4.薄力粉を半量加えてよく混ぜ、牛乳を加えてさらに混ぜる。残りの薄力粉を加えてさらに混ぜる。

5.ケーキ型にサラダ油を塗り、(4)の生地を流し入れ、台に打ち付けて空気を抜く。180℃のオーブンで50分焼く。焼けたら型から外さずに粗熱を取る。

6.レモンシロップを作る。ボウルにグラニュー糖、レモン汁を加えてよく混ぜ、砂糖が溶けたら600Wの電子レンジで1分加熱する。

7.アイシングを作る。ボウルに粉糖をふるい入れ、レモン汁を加えて滑らかになるまで混ぜる。

8.(5)を裏返して型から外し、ケーキの表面に竹串で数カ所穴を開ける。刷毛で全体にシロップを塗り、冷蔵庫で1時間冷やす。

9.(8)の表面にアイシングをかけ、レモンの皮をトッピングする。食べやすい大きさに切り分けたら、完成！


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(English Recipe)

Lemon Bundt Cake
Servings: 8

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 2½ hours

INGREDIENTS
Lemon Cake
3 cups all-purpose flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
1 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
1 cup whole milk
Nonstick cooking spray, for greasing

Lemon Glaze
½ cup granulated sugar
¼ cup lemon juice

Lemon Icing
2 cups powdered sugar, sifted
3 tablespoons lemon juice
Zest of 1 lemon

Preparation
1. Preheat the oven to 350˚F (180˚C).
2. Make the cake: In a medium bowl, whisk together the flour and baking powder.
3. In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
4. Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
5. Grease a 10-inch bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
6. Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
7. While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
8. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
9. After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
10. Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
11. Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
12. Transfer the cake to a serving platter, slice, and serve.
13. Enjoy!

https://www.kingarthurflour.com/recipes/lemon-bliss-cake-recipe
https://www.marthastewart.com/1074762/lemon-bundt-cake

You might like my vlog channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1
Used Half the food colouring than other recipes and No cocoa powder added in my Red Velvet Cake recipe. I know you will ask why?
because cocoa powder makes the red colour dark maroon so you end up adding a ton of food colour, It also gives brown patches.
We eat chocolate cake, we eat vanilla cake, the main point of making Red velvet cake is the beautiful Red colour of this cake And I want my red velvet cake to be smooth ruby red without extra food colouring.
So I made the base cake vanilla instead of chocolate cake.
I've tried both and I prefer this way. The colour is way more vibrant.
My amazing cream cheese frosting recipe is enough to bring out the flavour.
If you still want the chocolate flavour then add a little bit of chocolate essence. Try this new recipe for a soft moist great tasting vibrant red velvet cake on this Christmas.

You can add SUBTITLE to your language in this video: http://www.youtube.com/timedtext_cs_panel?c=UCAfw7OYXP45Qktu6hFHEPlA&tab=2

WRITTEN RECIPE HERE: https://www.cookingadream.com/2018/12/red-velvet-cake.html

Products I use on my channel:
AMAZON US: https://www.amazon.com/shop/cookingadream
AMAZON UK: https://amzn.to/2RkDjbf
FOR INDIA: http://amzn.to/2GbQ41d

when you make it send me a photo on
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Visit the website for more: http://www.cookingadream.com/
Email: [email protected]


Ingredients:

1 3/4 cups (200g)all-purpose flour
3 Tbsp(25g) cornstarch
1 Tsp (5g) baking soda
1/2 Tsp (3g) salt
3/4 cup (180g) sugar
4 medium eggs
3/4 cup (160g) oil (sunflower, canola)
2tbsp (30g) lemon juice
2 tsp (10g) vanilla extract
1/2 cup (100g) milk, room temperature
1- 2 Tsp red food colouring oil base(or as needed)

Cream Cheese Frosting
350g cream cheese, cold
160g butter, room temperature
1 tsp (5g) vanilla extract
1 3/4 cup (215g) powdered sugar (sifted)

For glaze
whipped cream 200g (3/4cup)
icing sugar (10g )2 tbsp

1. Preheat oven to (150C)300F. Line two 7" round cake pans with parchment paper.
2. In a large bowl sift together the flour, baking soda and cornstarch whisk and sift to combine very well. (important)
3. In another bowl mix eggs with sugar, salt until frothy and pale then Mix in, vanilla extract, oil, then milk. Place the bowl over another bowl of hot water until the mixture reaches 39°C.
4.Incorporate flour mixture in three addition. Make sure not to over mix.
5. Gradually add red food colouring until the desired colour is reached.
6. Pour the batter evenly into the parchment paper-lined pans.
7. Bake for about 40 minutes until a toothpick inserted into the centre comes out clean.
8. Let pans cool on a cooling rack for 10 minutes.
9. Remove the cakes from the pan and let them cool completely.
10. Prepare the frosting.
In a bowl add cold cream cheese, room temperature butter vanilla essence and sifted powdered sugar. Beat until smooth and fluffy.
11. Assemble the cake. Cut the tops of the cakes to create flat surfaces if needed.
12. Place 1 cake layer on your serving plate. Spread evenly with 1/4" of frosting. Add the second layer of cake. spread a thin layer frosting on top and sides of the cake to seal the crumbs then refrigerate to firm up about 30 mins.
13. gradually spread rest of the frosting and smooth out the surface as neatly as possible. then refrigerate again.
14. beat whipped cream and icing sugar around 50%. slowly pour on top till drips from the side. you can keep it dripped halfway or cover the whole cake.
The cake is ready to serve.
15. The leftover frosted cake can be covered and refrigerated for up to a week.


MORE VIDEOS:
Blueberry muffins: https://www.youtube.com/watch?v=2mAOjGV_zGs
Raisin buns: https://www.youtube.com/watch?v=Lpyp3t9O11c
Cinnamon rolls: https://www.youtube.com/watch?v=q-e7Bk8hfrg
Custard buns: https://www.youtube.com/watch?v=v00CmQbUK0c
Apple muffins: https://www.youtube.com/watch?v=p4IKN4UROxA
Strawberry ice-cream: https://www.youtube.com/watch?v=pRYWdd_iVF0
Chicken nuggets: https://www.youtube.com/watch?v=A5YyB7FdjpY
Cheesecake: https://www.youtube.com/watch?v=P2U5JsPoFpw
Pita bread: https://www.youtube.com/watch?v=XU4gFRLPZZI
Brownies: https://www.youtube.com/watch?v=pzLAPTMz-k0 Christmas cake recipe, holiday cake recipe, delicious Christmas cake, valentine's day cake recipe
tags: red velvet cake,christmas cake,red velvet,holiday cake