Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos : Lemon Cake Recipe Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos

Lemon Cake Recipe Biography

source(google.com.pk)

Lemon Fiesta Cake

Ingredients Edit and Save

Original recipe makes 1 Bundt panChange Servings

10 tablespoons butter

1 1/2 cups white sugar

3 eggs

1 tablespoon grated lemon zest

2 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk

3/4 teaspoon lemon extract

1/2 cup golden raisins

1/3 cup white sugar

1/3 cup butter

1 1/2 tablespoons water

2 tablespoons fresh lemon juice

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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.

Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.

In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.

Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping.

Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.

Lemon Cake with Lemon Filling and Lemon Butter Frosting

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Original recipe makes 1 - 4 layer 8 inch cakeChange Servings

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/4 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup milk

1 tablespoon grated lemon zest

1/2 cup fresh lemon juice

1 tablespoon cornstarch

6 tablespoons butter

3/4 cup white sugar

4 egg yolks, beaten

4 cups confectioners' sugar

1/2 cup butter, softened

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

2 tablespoons milk

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PREP

1 hr

COOK

1 hr

READY IN

4 hrs Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.