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Lemon check

Lemon check

  • 8 eggs,
  • 250 gr sugar,
  • 150 ml oil,
  • 400 gr flour,
  • vanilla,
  • 1 tablespoon baked powder,
  • 2-3 lemons.

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Lemon cake:

Separate the yolks from the egg whites, beat the egg whites with a pinch of salt. Gradually add all the sugar, then add vanilla, juice and grated peel from the 2 lemons. Mix the yolks with the oil and then incorporate them into the beaten egg whites, stirring lightly with a spatula. Add flour mixed with baking powder, mix well and put the composition in a cake pan. Bake for 25-30 minutes, depending on the oven. We were trying with a toothpick.


Glazed lemon cake

1. Mix the butter with the sugar and after obtaining a frothy cream add the yolks one by one and mix
after each one.

2. Add the flour, the baking powder quenched with lemon juice, the grated peels of the two lemons (washed very well before) and the salt.

3. Beat the egg whites and add at the end, stirring lightly only from the bottom up. Pour into the greased cake pan lined with flour and bake for 35 minutes. Remove from the pan and allow to cool.

4. For the icing, vigorously mix the lemon juice and sugar until a thicker, whitish syrup is obtained. Pour immediately over the cake and let it set. Then cut and serve.

5 / 5 - 1 Review (s)

Preparation of the composition

Mix together the egg yolk and powdered sugar for 5 minutes. Add grated citrus peel, vanilla essence.

Add, one by one, continuing to mix: liquid cream (35% fat), melted but not very hot butter, the mixture of flour, salt and baking powder.

After you have added the flour, continue to mix just enough to mix. Do not overdo it, so as not to encourage the formation of gluten. Near the end, add the sliced ​​candied lemon, stirring with a spatula.

Form preparation

Melt 30 g butter and use it to grease the shape with a brush. Insist on the edges. Put the form in the freezer or refrigerator for 3-4 minutes. Remove the form from the cold and powder it with flour. Turn the form over so that you remove the excess flour, then pour the cake composition inside.

Ripening

Bake the cake in two stages: 190 degrees - for 15 minutes to help it rise, then lower the temperature to 160 degrees and bake for another 30 minutes (check baking, you may need more time, depending on the oven).

Finishing

Remove the cake from the mold and leave it to cool. The cake is much better cold, especially when it is very fragrant. You can put slices of candied citrus on top. The check can be kept, covered, at room temperature for 5-7 days.


Wet and delicate lemon cake!

Lemon cake & # 8211 a simple, fluffy and tasty dessert, very fragrant. Lemon cake made with simple ingredients, a recipe suitable both every day and on special occasions.

INGREDIENT:

-15 gr of grated lemon peel

METHOD OF PREPARATION:

1.Mix the melted butter with the peel and lemon juice.

2. Place a bowl on top of a saucepan of boiling water, break in it the eggs and the yolk and beat them with a whisk.

3. Add sugar, mix and heat the composition in a bain marie to about 40 ° C until the sugar melts.

4. Add a vanilla powder and beat the composition with the mixer for 6 minutes.

5. Sift the flour and baking powder directly into the bowl and mix carefully with the whisk until you get a homogeneous dough.

6. Add a few tablespoons of the dough to the butter composition and mix well, then transfer the mixture to the bowl with the dough and mix until smooth.

7. Grease the form with butter, pour the dough, hit the form a few times in the table and put it in the preheated oven at 170 ° C for 30 minutes.

Sprinkle the cake with powdered sugar. A dessert with lemon can only be delicious. Be sure to try this recipe with handy ingredients.


Check 4 quarters with lemon & # 8211 recipe for pound cake, quatre quarts or Madeira cake

Check 4 quarters with lemon & # 8211 recipe for pound cake, quatre quarts or Madeira cake. How to make a wet and fragile 4 & # 2151 cake with lemon or orange and butter? Cake recipe with equal parts of ingredients. Homemade cake recipes. What is pound cake, quatre quarts or Madeira cake?

This 4-quarter lemon cake is prepared according to a simple, very old recipe, recorded around 1700. It has its origins in northern Europe, later becoming very popular in many countries. This dough with 4 ingredients, put in equal quantities, is used in many cakes or pies. The texture of this cake is very tender, moist.

The French in Brittany consider it a local specialty and call it "quatre quarts" & # 8211 which means exactly four quarters. So they say it's a "French cake." The English make it under the name of "pound cake" & # 8211, meaning with one pound (pound, pfund) of each ingredient and say it is "English cake". The Germans call it "Eischwerteig" & # 8211 which means dough that is related to the weight of the eggs. How many grams of egg so many grams of butter, sugar and flour. A simple formula that can be easily memorized and multiplied as needed. Madeira cake is also prepared according to this formula. We also ate this lemon cake made in the Netherlands by a lady who accommodated us in 2018 at an adorable farm near Gouda.

Flavors can range from vanilla, citrus peel or flavored liqueurs and often include pieces of candied fruit (glazed), raisins, nuts, hazelnuts, almonds, pistachios or chopped chocolate in the dough.

Based on these formulas 1: 1: 1: 1 (or 4 & # 2151) is also made the classic Crescent Cake with walnut or Kossuth kifli & # 8211 the recipe here. That's what my great-grandmother Buia (from Sibiu) did, but so did my grandmother Diana (from Arad).

This check was made by my mother. She is a big fan of citrus fruits, especially lemons. When he came up with the cake, I said I had to publish it. Not the other way around, but it turned out very tender, fragrant and tasty. Even if I don't have intermediate pictures, you will see that everything goes smoothly and quickly.

From the quantities below results a 4-quarter cake with lemon that is baked in the shape of a cake of approx. 25x10x8 cm. It's not wrong to replace lemon with orange. You will get a delicious fraged cake with oranges.


1. Preheat the oven to 175 degrees Celsius.
2. Grease the mold (s) with oil.
3. In a bowl, mix the flour, baking powder and salt.
4. In another bowl, mix the yogurt, lemon juice and lemon peel.
5. Separately beat the eggs with an electric mixer for 2-3 minutes. Slowly add the oil and vanilla sugar.
6. Gradually add the flour mixture over the eggs. The mixer speed must be set to minimum. Add the yogurt mixture. Do not mix for a long time.
7. The Greek cake mixture is added in the form / forms of cake or guguluf and bake in the center of the oven for 60-65 minutes or until it passes the toothpick test. If the cake browns too quickly on the surface and remains raw on the inside, cover it with aluminum foil.
8. After baking, let the cake cool in the form for 10 minutes.
9. Greek cake with lemon is powdered with powdered sugar only after it has cooled.

3.5 / 5 - 6 Review (s)

Wet and delicate lemon cake!

Lemon cake & # 8211 a simple, fluffy and tasty dessert, very fragrant. Lemon cake made with simple ingredients, a recipe suitable both every day and on special occasions.

INGREDIENT:

-15 gr of grated lemon peel

METHOD OF PREPARATION:

1.Mix the melted butter with the peel and lemon juice.

2. Place a bowl on top of a saucepan of boiling water, break the eggs and yolk into it and beat with a fork.

3. Add sugar, mix and heat the composition in a bain marie to about 40 ° C until the sugar melts.

4. Add a vanilla powder and beat the composition with the mixer for 6 minutes.

5. Sift the flour and baking powder directly into the bowl and mix carefully with the whisk until you get a homogeneous dough.

6. Add a few tablespoons of the dough to the butter composition and mix well, then transfer the mixture to the bowl with the dough and mix until smooth.

7. Grease the form with butter, pour the dough, hit the form a few times in the table and put it in the preheated oven at 170 ° C for 30 minutes.

Sprinkle the cake with powdered sugar. A dessert with lemon can only be delicious. Be sure to try this recipe with handy ingredients.


Check with butter and lemon

This cake with butter and lemon is so fragrant and good that we only had it for dinner and breakfast.

It's fine, the butter flavor gives it an irresistible taste, and with a glass of yogurt or a cup of coffee, it works great!


  • 6 eggs
  • 250 g butter
  • 320 g white flour
  • 280 g old powder
  • a big lemon
  • a sachet of vanilla sugar
  • a sachet of baking powder

How to prepare cake with butter and lemon

Grate the peeled lemon and then squeeze the juice.

Butter, at room temperature, mix the foam.

Gradually add the sugar and mix until completely diluted.

Add the yolks from the 6 eggs and continue mixing.

Add a little salt, vanilla sugar, juice and grated lemon peel.

The sifted flour together with the baking powder is gradually added to the composition, mixing at low speed.

Add them to the lemon cake composition, stirring gently, from the bottom up.

Wallpaper two cake trays (or a large one, like a guguluf) with baking paper or grease well with butter and sprinkle a little flour.

Pour the composition and level.

Insert the tray / trays in the preheated oven, on the second stage, at 160-165 degrees.

Bake the cake until it becomes slightly brown on the surface and pass the toothpick test.

If we use the large tray it will take about 60 minutes, if we choose smaller cake trays it will take about 40 minutes. The safest is the test and the color of the cake, the time depending on how your oven bakes.


Glazed lemon cake

1. Mix the butter with the sugar and after obtaining a frothy cream add the yolks one by one and mix
after each one.

2. Add the flour, the baking powder quenched with lemon juice, the grated peels of the two lemons (washed very well before) and the salt.

3. Beat the egg whites and add at the end, stirring lightly only from the bottom up. Pour into the greased cake pan lined with flour and bake for 35 minutes. Remove from the pan and allow to cool.

4. For the icing, vigorously mix the lemon juice and sugar until a thicker, whitish syrup is obtained. Pour immediately over the cake and let it set. Then cut and serve.

5 / 5 - 1 Review (s)

Lemon and yogurt cake is the best cake in the world

I made a cake with lemon and yogurt last night. I found a new recipe intensely flavored with lemon and because it was very easy to make and promised to be good, I tried it. I can guarantee that it is a perfect dessert, it is made quickly, you always have the ingredients at home, it is very fragrant, and in the morning, for coffee, a slice of cake with lemon and yogurt was a treat.

The ingredients are for a classic cake tray, but they can be easily multiplied, the 125 gram yogurt glass being the unit of measure for the recipe. The ratio of eggs to yogurt is four eggs per glass. The rest of the ingredients are measured with the yogurt glass.

Necessary ingredients:
- 4 eggs
- A 125 gram glass of yogurt
- Two grated glasses of sugar
- Three glasses of flour
- A glass of oil
- Grated peel of a lemon, a teaspoon of lemon juice, a pinch of salt and a teaspoon of baking powder.

Method of preparation:
- Heat the oven, grease the cake pan with butter and line it with flour.
- Mix the eggs with the sugar, well, until they froth, add the oil, a teaspoon of lemon juice and yogurt, then continue to mix.
- Add flour, lemon peel and baking powder and homogenize the composition slowly, so as not to leave.
- Turn over in the pan and bake the cake for 20-30 minutes at 200 degrees.
- The cake with lemon and yogurt is ready when it acquires a beautiful color and is consistent to the touch.
- It is good cold, simple, powdered with sugar, but can be glazed with fruit syrup or chocolate.


Video: 8 Lemon Gadgets put to the Test (November 2021).