Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for a lemon cake.
Simple Cooking Channel Merchandise!!
Share my channel. http://www.youtube.com/share?u=simplecookingchannel
250 Grams of softened butter
1 & a 1/3 Cup of sugar
2 Cups of self raising flour
1/2 Teaspoon of baking powder
Grind of a grated lemon but reserve about 2 teaspoons for the frosting
Juice the lemon & add half now & half to the frosting
1/2 Cup of milk
100 Grams of softened butter
Add lemon rind & lemon juice
1 Cup of icing sugar Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com where you can see our 20 most popular recipes that is sure to impress :D
What & how much do i add to my flour if i dont have self rising flour? Id love to make this cake lemon is my favorite. Also how much butter to use im not familiar with grams as a method of measurement?
I just want to thank you for this recipe, as someone who has been struggling for months with attempts at baking, this was the first basic recipe that was actually basic and actually worked :) . Though I should mention that most of my previous failures were probably my fault not the ppl who posted their work but anyway... Thank you for sharing
Ok so I was following this recipe the whole way but making it gluten & dairy free (using coconut flour, almond milk and brown sugar) and the result was super crumbly and tasted pretty disappointing (it smelled like heaven though). I have zero baking experience prior to today. Pls help?
Jason Huáng I'm not sure if you still need help, but you're actually not supposed to use brown sugar for cakes, unless the recipe calls for it, since the brown sugar is not really used for cakes. Another thing is due to the brown sugar already ruining your cake, the almond and the coconut flavor might have also had an effect on taste. Sorry if you already got the help you needed
isn't the flour not having enough water content? its just my doubt! after u mix everything , urs look little like having less water in it, it looks very thick. isn't it should be like little more flowing consistency?
such a shitty glaze, I fill between 2 vanilla cakes, with a cream made of weath starch, gelatin, lemon zest, egg yellows and some milk and then glaze the cake with lemon flavoured mirror glaze, i'm sure it tastes much better than the american buttercream