This cake is a perfect fit for any summer celebration, whether it’s your birthday, July 4th or just an ordinary day. It has a simple and quick recipe so you can have this masterpiece right in front of the oven before the first guests arrive.
The “magic water cake recipe” is a cake that was created by the author of this blog. The cake is made with almond extract, vanilla extract, and water.
Because it’s my BIRTHDAY CAKEEEEE, I’ve been thinking about it for about a week and a half. This cake was intended to be a winner from the start since baking is so essential to me. Everyone I told laughed when I stated I was creating my own cake, but why would I leave it in someone else’s hands, in my opinion? That way, if things turned out badly, I’d only have myself to blame….
But everything turned out well, so there’s no need to be concerned. It’s incredible. Lanie inquired whether I bought it from Whole Foods since it was so good. Lol’ing.
To make the cake:
2 1/2 cup flour for cake 1 cup canola oil 1 teaspoon salt 1 1/2 cups sugar 2 eggs, big 1 cup low-fat buttermilk 1 teaspoon pure vanilla essence 1/2 cup boiling water (but not boiling) water 1 1/2 teaspoons bicarbonate of soda white vinegar, 2 tablespoons
For the raspberry part, follow these steps:
a half-pint of fresh raspberries
brown sugar (two teaspoons)
1 tablespoon unsalted butter lemon juice, 2 tablespoons
a quarter teaspoon of gelatin
For the delectable lemon icing:
2 unsalted butter sticks, room temperature
2 lemons, zest
1 teaspoon extract de vanille
4 CUP CONDITIONER’S SUCTIONER’S SUCTIONER’
5 drops essential oil of lemon
2 beaten egg yolks
Preheat the oven to 350 degrees Fahrenheit. Dust cupcake rounds with chocolate powder and tap out excess. Remove from the equation. In a medium mixing bowl, combine flour, salt, and cocoa; put aside.
In the bowl of an electric mixer equipped with the whisk, blend the sugar and oil on medium speed until well incorporated. One at a time, add the eggs, mixing thoroughly after each addition. Combine the food coloring and vanilla extract in a mixing bowl. In three batches, add the flour mixture, alternating with the buttermilk and starting and finishing with flour. Mix thoroughly after each addition. Scrape down the bowl’s sides as required.
In a small dish, combine baking soda and vinegar. Mix the baking soda mixture into the batter for 10 seconds on medium speed. Mix in the hot water until everything is well blended. Pour the batter into the pans that have been prepared. Bake for 18 to 23 minutes, or until a cake tester inserted in the middle comes out clean. Allow to cool fully on wire racks in the pans. Take one cupcake and crush it into small crumbs with your fingers to use as a garnish later. Remove from the equation.
Make the raspberry bit while the cakes are baking. Melt butter in a small pot over low heat. Stir in the raspberries. Heat the berries, brown sugar, lemon juice, and gelatin until they break down into a soupy consistency, approximately 3 minutes. Allow it chill for 2 hours in the refrigerator after pouring into tiny ramekins.
After that, make the frosting. Using an electric mixer, cream butter and egg yolks in a large mixing dish. Combine the vanilla extract, lemon essential oil, and lemon zest in a mixing bowl. In three batches, add the confectioner’s sugar, mixing well after each addition. Before frosting, let it cool to room temperature.
Place one cake on a cake stand and top with a raspberry piece. Place the second cake on top of the first. Using the lemon icing, cover the whole cake. JULY 28TH! YAY!
Adapted from Martha Stewart’s cake recipe. I made the frosting/jam!
Watch This Video-
The “broma bakery lemon cake” is a cake from the broma bakery. The cake has been around for many years and its flavors have been described as “lemon-y”. The cake is made with a simple but tasty recipe that includes lemon juice, powdered sugar, flour, butter, eggs, and baking soda.
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