LEMON & ELDERFLOWER CELEBRATION CAKE RECIPE | BBC GOOD FOOD
Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday
Provided by Cassie Best
Categories Dessert, Treat
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield Serves 15-18
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug, whisk the eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.
- Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.
- To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, use a spatula to mash the mixture together (this will help to prevent an icing sugar cloud) then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, mash again, then whisk again until smooth.
- Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
Nutrition Facts : Calories 715 calories, FatContent 38 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 86 grams carbohydrates, SugarContent 67 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.13 milligram of sodium
LEMON FLUFF DESSERT RECIPE: HOW TO MAKE IT
Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.
Nutrition Facts : Calories 221 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 151mg sodium, CarbohydrateContent 35g carbohydrate (29g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
More about "x reader lemon milk recipes"
LEMON DRIZZLE SLICES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert
Cuisine British
Calories 236 calories per serving
- Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.
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