SUGAR FREE OR REG LEMON CAKE RECIPE...
3 Eggs room temp, large
3/4 cup Olive oil
1/3 cup Sour cream room temp
2 tablespoons of Lemon zest Fresh! and/or 1/2 teaspoon lemon extract
1/3 cup Lemon juice Fresh!
1/2 cup Milk room temp
1 1/4 cup Sweetener (or sugar)
1 teaspoon Vanilla extract
1 teaspoon Kosher salt
2 1/4 cups Flour
2½ teaspoon Baking powder
INSTRUCTIONS
1. Preheat the oven to 350 and prep an 8-inch springform pan with cooking spray and parchment paper.
2. In a large bowl, add the olive oil, eggs, sugar, sour cream, lemon zest, lemon juice, vanilla extract, salt, and milk and mix with a whisk until well combined.
3. Add the flour, and baking soda and mix it until the batter is just combined and there are no lumps of flour visible. Do not overmix.
4. Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven
for about 45 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
5. Allow the cake to chill at room temperature until it's not too warm, top it with powdered sugar. and serve!
NOTES
Choose high-quality ingredients. Use fresh, organic lemons for the best flavor and aroma. Opt for extra-virgin olive oil to enhance the cake's texture and provide a subtle, fruity undertone. Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Zest your lemons carefully- When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible Bring ingredients to room temperature. Allow your eggs, sour cream, and other refrigerated
ingredients to come to room temperature before mixing. This helps create a smoother batter and
ensures even baking.
Don't overmix the batter. Once you've added the flour, mix just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
Use a nonstick springform pan. This makes sure that your cake will be easy to release from the pan
Test for doneness carefully. Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake, it should come out clean or with just a few moist crumbs.
Allow proper cooling time. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the cake from breaking and allows it to set properly before serving or frosting
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