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Lemon cakes


Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Lemon cakes:

I mixed the butter with fructose, vanilla extract and egg. I then added the yogurt, flour, baking soda, grated peel and squeezed lemon juice and mixed until I got a soft dough, but it kept its shape. I made the biscuits with the help of the pos and I baked them at 170 degrees Celsius until they browned a little.


Recipes for liver detoxification - With lemon and ginger juice

According to research, the general health of the human body is directly influenced by the health of our liver. Therefore, liver detoxification is extremely important.

The liver is adversely affected by the consumption of fast food, lack of exercise, environmental pollution and excessive alcohol consumption.

We present below a recipe through which you can prepare a drink that will help you detoxify your liver.

• 6 cabbage leaves
• half a lemon (without peel)
• 2 red apples (washed and cleaned)
• a quarter of ginger root (small size)
• a beetroot (washed and cleaned)
• 3 carrots (wash and clean)

Mix all the ingredients using a juicer. The juice obtained is served with ice.

Health benefits

• Cabbage removes toxins from the blood and neutralizes toxic metals, pesticides and chemicals.
• Lemon is very rich in vitamin C which synthesizes toxins turning them into substances that can be easily absorbed by water.
• Apple helps detoxify the digestive tract.
• Ginger is very useful in treating digestive disorders such as bloating, constipation and flatulence.
• beets and carrots are very rich in beta-carotene (vitamin A) and improve liver function.

Lemon is not just a fruit that gives a special taste to the food or drink to which it is added. This brings a number of benefits to the body. Nutritionists say it is high in antioxidants, citric acid, vitamin C, vitamin A, copper, potassium, magnesium and vitamin K, writes popsugar.com.au.

Given the multitude of nutrients contained in a single lemon, below you can read a number of benefits that this fruit has on the body.

1. Decreases the risk of kidney stones. Lemons contain a large amount of citric acid, a chemical that reduces calcium excretion and helps prevent kidney stones. Two liters of lemonade a day, made with fresh lemon juice - as little sugar as possible - are as effective as citrate, doctors say.
2. Relieves sore throat. Mixing a diced lemon with a few tablespoons of honey gives a natural remedy for sore throats.
3. Helps to lose weight. The conclusion comes from recent studies, the results of which show that this fruit contains pectin, a soluble fiber that helps maintain a feeling of satiety for a long time.
4. Protects against breast cancer. Limonene is another chemical found in lemon peel and white membranes beneath it. Experiments have shown that this substance has a significant antitumor action. Researchers are currently studying limonene for its potential uses in the treatment of cancer, especially breast cancer.
5. Fever decreases. When the cold causes a fever, a cup of juice of 1-2 lemons with hot water and honey, consumed every 2 hours, will definitely help lower the fever.
6. Balance the pH. Lemon is considered to be the only fruit with an alkaline pH that effectively participates in rebalancing blood pH.


Snow white cake with lemon

Snow white cake with lemon, recipe with fresh baked sheets on the back of the tray, also called Lemongrass, is one of the most beloved cakes. I could even say that it is a heritage cake.

It is a simple, cheap recipe, does not require much skill, and the result is absolutely spectacular. Written and video recipe.

Fine, soft sheets and vanilla, sour cream, Snow White cake, an old recipe, is one of the most beloved homemade cakes. You can see here more recipes for sweets, cakes, ice cream, homemade cakes (old family or confectionery recipes, as they used to be).

I have many cake recipes, some are video & ndash here. You will find the recipes written in detail at Tavalita, Boema, Bibescu, Amandine, Savarine, Rulada, Rafaello, Greta Garbo, Negresa, Cake with grated dought, all kinds of cakes with sheets, countertop, with fruit, creams, chocolate & hellip

There was still great joy when our mother Snow White made us. It is eaten immediately. Unfortunately, it was rarely made with butter, it was generally made with margarine, but it was still good. Now, I recommend it made with butter. & # 128578

I remember how upset I was when I first made the cake: my sheets broke, I struggled with them, I burned them too hard, then there was the concrete cake. I cut it right away, I didn't wait, so it was hard. I was a child, in general, so I have reason to laugh. I think I was in seventh or seventh grade when I did it with my friend Dana. Adventures from the Middle Ages & hellip I won't tell you how old I am since then, so you don't make me a grandmother. & # 128539


Lemon cookies

Today I propose these fine, good-looking cakes, with a delicious and fresh lemon taste, a recipe for cookies that I happily prepared, and here's why: on the list of those pampered by the bunny Dr. Oetker on the occasion of the Easter holidays it wasn't just the children from the children's villages, probably because I was also worthy and hardworking, I found myself contacted by Dan, who introduced himself as the emissary of the Rabbit from Dr. Oetker and who informed me that the Rabbit has something for me.

I was really happy, because I like to see that someone appreciates my work and wants to reward me. In a short time, the Bunny appeared with a & # 8222 basket of goodies & # 8221, from DR. Oetker, with a new, red apron, a graduated glass and more. Among all the things crammed into the basket by Iepuras, a wonderful book with the best cake recipes. Do not think that they are recipes full of additives, baking powder is recommended in small quantities or not at all in some recipes, one sachet of vanilla sugar uses I think the most restrictive of housewives and for the recipe for cookies with lemon, even if I did not use & # 82221 Finesse envelope Grated lemon peel & # 8221 according to the author's recommendations but freshly grated peel of a fresh lemon, the result was delicious:

Ingredient:

  • 150 grams of butter
  • 100 grams of powdered sugar
  • 1 album
  • 250 grams of flour
  • 1 knife tip with baking powder
  • grated peel of 1 lemon
  • 1 yolk
  • 1 tablespoon cold water
  • 2 tablespoons caster sugar or white sugar candy (I used small sugar pearls and crushed candle sugar)
  • 150 grams of lemon curd, for which I used: juice from 2 lemons, grated peel from 1 lemon, 2 tablespoons of food starch, 2 whole eggs, 6 tablespoons of sugar (sugar is added to taste)

My cookies are flower-shaped and not heart-shaped, not because I really wanted to be original, but because I didn't find the shape in any way. But enough to get back to the concrete: to prepare the dough, put the butter at room temperature, the powdered sugar and the egg whites in a large bowl (picture 1). Mix with the mixer at high speed until a creamy composition is obtained (picture 2). The flour is mixed separately with 1 knife tip of baking powder (do not put more, the purpose of the baking powder is not to make the biscuits grow, you just have to soften them a little) and with grated lemon peel, then add over the mixture from the bowl (picture 3). Knead quickly until you get a uniform dough that is wrapped in cling film and refrigerated for about half an hour.

If you choose to fill the cookies with a jam, the job is almost done. I didn't have any citrus jam or jam and because I really wanted a filling with this flavor, I prepared a lemon curd. For this, I beat in a saucepan with a pear-shaped target the ingredients (juice from 2 lemons, grated peel from 1 lemon, 2 tablespoons of food starch, 2 whole eggs, 6 tablespoons of sugar) until they are homogenized, then I transferred the pan over low heat, continuing to beat with the aim and insisting on the bottom, so as not to get caught.

Beat until boiling and thicken, then pull aside from the heat and allow to cool.

Sprinkle the work surface with a little flour and spread the dough with the rolling pin in a sheet as thin as possible (3 mm.). Cut the desired shapes with a pastry shape.

The remaining edges of the cut are gathered together, kneaded a little and stretched again, cutting other cookies. I got 50 biscuits, which I placed in two trays covered with baking paper. Beat the yolk with 1 tablespoon of cold water and grease half of the biscuits (a tray), then sprinkle on top with candy, sugar or whatever you have chosen for decoration. Half of the biscuits must remain simple, without decoration, they recommend to be pricked with a fork before baking.

Bake the biscuits one tray at a time in the preheated oven at 180 degrees Celsius, for about 10 minutes for each tray. Remove and place on a grill, waiting to cool completely:

Grease the simple biscuits without filling, then place the decorated ones on top.

Dr. Oetker reveals at the end of the recipe that jam-filled cookies can be kept covered for at least 2 weeks. If you fill them with lemon curd, obviously, the shelf life will decrease, but they will be absolutely delicious and I don't think you will be able to keep anything for such a long time, mine have disappeared overnight.


MADELEINE WITH LEMON GLAZE

I still remember the day I first made madeleine at home with my niece. We eat them hot as if we were in a competition from a contest with whoever eats more madeleines. There are a few left for the rest of the family, but quite a few, enough to be appreciated and to be understood why we liked them so much. These are small French cakes made from a sponge cake that are extremely easy to make and are very suitable for a coffee or a hot tea.

Certainly everyone can use their imagination and prepare them as they wish depending on taste and inspiration, but I chose to present you a classic recipe that I use every time successfully. But to add a more special shade, I used a glaze loved by everyone and I came up with a few madeleine with lemon glaze of all beauty. Especially since, in addition to the slightly larger individual stainless steel shapes that we had for some time, I also bought a special silicone shape with the help of which you can make some finer and more delicate madeleines than a mouthful.

The individual stainless steel molds gave me some emotions due to the fact that they tend to bend to one side if I do not place them carefully in the baking tray. I tried to be more careful, not the other way around, but sometimes you tend to put in them even a little more composition than would be necessary without taking into account the fact that you have to fill about three quarters to leave enough room to grow and keep the desired shape.

Ingredient:

  • 3 eggs husband
  • 120 gr. granulated sugar
  • 130 gr. melted butter
  • 175 gr. flour
  • 1 pinch of salt
  • grated peel of a lemon

For lemon glaze:

Preparation method:

1 First sift in a bowl of flour with a pinch of salt and grate the peel of a lemon.

2 Melt the butter for a few seconds in the microwave and set aside to reach room temperature.

3 Meanwhile, mix the eggs with the sugar until they turn white and triple in volume. It should not take more than 5 minutes.

4 Carefully incorporate all the flour into the egg foam with a silicone spatula then add the melted butter and continue mixing until completely homogenous. However, keep 2 tablespoons of melted butter to line the stainless steel molds. The silicone ones don't need this, so if you have such a special shape it will be much simpler.

5 As soon as you get the final dough, take the bowl, cover it with a towel and put it in the fridge for at least an hour. Believe me, it's important!… You will see the difference in the texture of the cooled composition.

6 Meanwhile, take a brush and grease the stainless steel molds. It is lined with flour and then shaken very well to remove any excess left between the grooves of the metal "shells".

7 Set the oven temperature to 200 ° C (220 ° C for gas ovens), take the dough bowl out of the fridge and fill three-quarters of each cavity of the madeleine shapes.

8 Bake the cakes for 8-10 minutes until golden and lightly browned on the edges. Remove the tray and allow it to cool well before turning it over.

9 For the icing, sift 150 grams of powdered sugar and add 2 tablespoons of lemon juice. Homogenize them a little then take a brush and grease the madlenele very patiently. It dries on a metal grill or on a baking paper, after which I advise you to consume them as soon as possible. These madeleines with lemon glaze are deliciously fresh, but if your guests have not arrived yet, they can be stored for up to 2-3 days in a sealed box.


Ingredients Cookies with Lemon and lard "White Stars"

  • 150 grams of unsalted white lard and / or 175 grams of butter with 82% fat
  • 200 grams of sugar
  • 1 lemon
  • 1 album
  • 330 grams of flour (the amount of flour may fluctuate slightly depending on the size of the egg white and lemon)
  • 1 sachet of vanilla sugar
  • for finishing: I opted, this time, for a glaze from 100 grams of white chocolate and a few pearls of sugar, but on other occasions I simply give the biscuits powdered sugar, or I glued two of them with rosehip jam and powdered them with sugar afterwards.
  • sprinkle flour

Preparation of Cookies with Lemon and lard "White Stars"

Lard (or butter), sugar and vanilla sugar are beaten with a mixer (I gave everything to the robot):

Add the egg whites first, and after its complete homogenization, add the lemon juice and peel, mixing well:

Then add the flour and mix everything until you get a dough of fairly soft consistency:

Put the dough in a bowl and refrigerate for half an hour:

After this time, the oven turns on, setting it at 180 degrees Celsius.

On the work surface sprinkled with flour, spread the dough to a thickness of about 3 millimeters, cutting with a star cake shape (or other shape, according to everyone's wishes):

The stars are transferred with a knife (they are fragile, be careful!) On the tray covered with baking paper (two trays came out, which I baked in turn):

Place in the preheated oven for about 10 minutes & # 8211 should remain white:

While they are hot, they are still soft, but as they cool they will get a consistency of fragile and crunchy biscuits. In the section, the biscuits are aerated, with a crumbly appearance:

To finish them, I simply melted the broken white chocolate into pieces, along with 3 tablespoons of water. I spread the icing with a teaspoon over the biscuits and sprinkled the sugar pearls:

I mention that biscuits powdered with sugar (without icing, so) can be kept very well in a tightly closed box. Glazed, no matter what I say, this is the first time I've done this to them. They are wonderful with coffee or tea, they have a pronounced lemon taste.


For the top: mix the egg whites with a pinch of salt, then add the sugar and continue mixing until the egg whites stick well. Add lemon and orange juice and mix until incorporated. Separately, mix the flour with the ground almonds and baking powder and incorporate them into the egg white meringue. Finally we add the candied lime peel. Put the resulting dough in a tray lined with baking paper. Bake in the preheated oven at 180 degrees C.

For lemon cream: boil 300 ml of milk with sugar in a double-bottomed saucepan. The remaining 200 ml of milk is mixed with flour and starch. When the milk boils, add the milk mixed with flour and mix with a whisk so that it does not become lumpy and does not stick to the bottom of the bowl. Let the cream, which looks like a pudding, cool. Mix the foam butter and gradually add over the boiled cream. At the end, we add according to taste, essence and lemon juice. Put butter cream over the cooled countertop and refrigerate for 1 hour.

For the mascarpone cream: mix the cream for the cream together with the sugar, and when it sticks to the target, gradually add the mascarpone. Put the mascarpone cream on top of the butter cream, after it has hardened in the fridge. On top, draw lines with a fork and grate lemon peel and orange. Refrigerate for 1-2 hours before serving. Good appetite!!


Microwave cake (lemon)

  • Ascen Jiménez
  • Kitchen: modern
  • Recipe type: dessert
  • Calories: 150
  • Portions: 12
  • Cooking time: 10M
  • Total time: 10M

Ingredients

  • 1 organic lemon
  • 120 g brown sugar
  • 2 eggs
  • 200 g of flour
  • 150 g soft butter
  • 10 g yeast for Royal sweets
  • sugar
  • Chocolate
  • cereals
  • 1 or 2 strawberries
  • A few mint leaves

Preparation

Put the lemon peel (only the yellow part) and the sugar in the glass. programmer 10 seconds, speed 10.

Add the eggs and butter. programmer 30 seconds, speed 5.

Add lemon juice, flour and yeast. programmer 10 seconds, speed 5.

We put the mixture in a mold 18 cm in diameter that we will have greased before.

Cooking in the microwave: 6 minutes 30 seconds at 600 W.

Check that it is well cooked.

Once cold, we flash it and decorate it.

We put sugar on the surface and burn it. Then decorate with melted chocolate, cereal, strawberries and a few mint leaves.


33 comments on & bdquoTurkish Turkish yogurt & rdquo

Too good! You're done with me! I'm struggling with the weight loss regimen: ((

It has to be really good. & Gtmmm ..

Ruxi, Ruxi I know what you're saying :)), you only eat a few, the rest for the family, colleagues (I do one).

Kity really is I would be happy to try it :).

very interesting of this cake and it inspires me & # 8230 maybe I will try it a little differently :)

looks very good yami yami

Phii, I think I remember them from home, mmmm how good they were!

Hi Amalia, I hope you are fine !! and I don't know what is gray? You can tell me in other words so the translator translates it for me, thank you very much and kisses Amiga.

Hi Daiana, gray is a meal made from ground wheat beans. It is used more in the preparation of food for children. I am writing a link where you will find the English translation
http://en.wikipedia.org/wiki/Semolina
I hope you do, if what is written in me, kisses!

Calin I'm glad I woke up fond memories & # 8230 I spent a minute on your blog & # 8230I like the way you write (I find it harder to write easier to cook :)) I hope I have time to read you more posts. A nice evening !

This good cake. I also have this recipe on the blog, but pers. who gave it to me told me that it was Arabic and that it was called harisi & # 8230
What is the truth?

I tried this cake and it's very good. It's not too sweet, it tastes like lemon and it's super good!

Edith, I passed by you and saw the recipe, you're right, she probably calls it harisi or & quoto tent & quot of harisi :)).

Cris I'm glad you tried it and it was on your taste :).

cake looks amazing, I love that kind of cakes !! great!

Thank you it is really good, kisses!

And I know this cake as Harisi of Arab origin, only the ingredients are not 100% identical.
My ingredients are:
* 3 gray dogs
* 1 cana zahar
* 2 coconut dogs
* 2 tablespoons baking powder
* Three-quarter cup good oil
* 1 and a half cups of warm milk
* 3 tablespoons yogurt
otherwise it is prepared in the same way as Edith's recipe.
Either way, Arabic or Turkish, it is a very simple and very good cake, sour with coconut & # 8230 mmm mmm :)

Daiana thank you for the recipe & # 8230 you know that I thought too, I have the label from a colleague and after reading what Edith wrote to me I asked her where she got it from .. she told me like from a magazine but he changed it, I decided to try your version because it's very good, I see it has more cock, I kiss you!

Today I did it and I, superrrrrrrrr.
Thanks for the recipe.

ceau amy :) the name of the cake is harissa, and it is of tunisian origin, and some ingredients differ. otherwise it's ok :) nice blog and interesting. thanks for the tips and recipes. do an extraordinary job :) amy bucurescu

Amy thanks for the clarification and I hope you try some recipes from the blog :).

Mmmm, it looks good. I can't wait to try it :)

I also tried this cake with the difference that I used puff pastry and not semolina anyway it turned out very good and I think it would come out the same with semolina. Thanks for the recipes amalia you do a very good job we are waiting for new recipes: *

Ana Maria, unfortunately, before Easter I had a lot of work and I couldn't post recipes, I hope to recover :).

I also made this cake and everyone liked it :) my mother loves lemon cakes, so I will try that lemon and meringue tart soon.

I'm glad you liked Flori, I hope the tart is to your taste :).

and the 50g. of coconut where and when it is added.

Daniela I have to look in the recipe and write & # 8230 I don't remember :).

I saved this cake a long time ago to try it and it was Saint Nicholas' turn. Besides being quick to make, it's delicious. It's not the only recipe I've tried on the site, but I especially liked it because it came out first .. :) Thanks for the great cooking ideas.

Sincerely and I hope you try the cake recipes :).

Hi, Amalia! It is still not clear from the recipe what is made with the 50 g of coconut. Is it used entirely to line the tray or is it mixed in the composition? I mixed it in the composition, because 50 g was too much just for wallpaper. (And I saw Edith as well.) But she didn't grow up. :-( And the syrup didn't turn into icing either, but it still remained irop & # 8230. Did I do something wrong? In any case, the taste is not bad.

All bad for good, good luck it turned out good to taste:) & # 8230 the rooster is used to wallpaper the tray and put on top at the end, to grow it must grow but not much & # 8230syrup enters the cake and sweetens it does not stay on top .


Fresh lemon cake

It is a spectacular cake made with a delicate lemon flavor and large fluff. Its condensed milk spice and lemon juice will make it a cold cake for this summer.

  • Alicia tomero
  • Cuisine: Spanish
  • Recipe type: dessert
  • Calories: 440
  • Portions: 16
  • Preparation time: 55M
  • Cooking time: 35M
  • Total time: 1H 30M

Ingredients

  • 4 egg whites
  • 1 teaspoon salt
  • 270g sugar
  • 150 ml of sunflower oil
  • 4 egg yolks
  • 170 ml whole milk
  • 4 tablespoons lemon juice
  • 200 g wheat flour
  • 90 g cornstarch or cornmeal
  • 1 tablespoon yeast

Preparation

In our Thermomix glass we add the 270 g of sugar, and we will spray it by appointment 15 seconds at speed 7.5. Put the sugar aside. In the same glass, without cleaning, place the butterfly, add the four egg whites and a teaspoon of salt, we will beat it until it becomes stiff. 4 minutes at speed 3.5. We separate the whites, we can put them in the fridge.

In the same glass I put the four egg yolks, the powdered sugar that I put aside and 150 ml of sunflower oil. I beat her in time 4 minutes at speed 3.5. Add the 170 ml of whole milk and the four tablespoons of lemon juice, beat again during 30 seconds at speed 3.5.

Add the 200 g of wheat flour, the 90 g of cornstarch and a tablespoon of baking powder. We mix it over time 20 seconds at speed 3.5. We take it out in a bowl and add the white in the snow point that we had left aside. We will mix everything with great care, using a spatula and wrapping movements. The idea is that the volume of the dough does not decrease and we can make it stay.

We are preparing a square source, in my case I used a 23 × 23 cm. We cover it with greaseproof paper so that we can unwrap the cake much better when it is cooked. Bake at 180 ° for 30 to 35 minutes.

We prepare the coating cream. In our Thermomix glass we add 397 g of condensed milk and 80 ml of lemon juice. We mix it over time 20 seconds at speed 3.5. This step can be done manually, in the explanatory video I do it manually, pouring the ingredients into a bowl and mixing manually. We take the cream and put it in the fridge to set the mixture.

With the cake baked and cooled, take it out of the pan. If it is a little more spongy on its surface, we level it, eliminating that excess part and turning it over. With the back of the cake we will have a much smoother and more balanced look. Cover the surface with cream and sprinkle the lime peel on top. We can put it in the fridge to keep it, because when consumed cold it is much better.


Video: 米津玄師 MVLemon (January 2022).