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Try this cupcake for something different than your traditional chocolate or vanilla flavor
The mascarpone in the frosting makes for a creamy delight and complements the sweet lemon. Try this cupcake for something different than your traditional chocolate or vanilla flavor.
For the lemon curd
- 3 egg yolks, at room temperature
- 2 lemons, zested
- 1/4 Cup fresh lemon juice, from 2 large lemons
- 1/3 Cup sugar
- 1/8 Teaspoon fine salt
- 4 Tablespoons butter, cut into 1/2 inch cubes
For the cupcakes
- 1 box angel food cake mix
- 1 Cup water
- 2 lemons, zested
- 1/4 Cup lemon juice
For the mascarpone frosting
- 2 Cups powdered sugar
- 2 Tablespoons milk, chilled
- 1/2 Teaspoon pure vanilla extract
- silver or pastel dragees, Jordon almonds, or yellow sanding sugar to decorate
- 6 Tablespoons mascarpone, at room temperature
Angel Food Cake With Lemon Curd and Mascarpone Cream
This classic cake is a sweet ending to a lovely dinner any time of year. If you like, garnish it with curls of lemon rind. A citrus zester with a channel cutter makes this easy. To serve, cut it with a serrated knife.
- 1 1/4 cup sifted cake-and-pastry flour
- 1 1/4 cup granulated sugar
- 1 1/2 cup egg whites (10 to 12)
- 1 tablespoon lemon juice
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 cup quartered hulled strawberry
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 1/3 cup lemon juice
- 1/3 cup cold butter cubed
- 4 oz mascarpone cheese at room temperature
- 1/2 cup whipping cream (35%)
- 1 tablespoon icing sugar
- 1/2 teaspoon vanilla
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 192 mg
- Sugars 31 g
- Protein 7 g
- Calories 310.0
- Total fat 14 g
- Potassium 143 mg
- Cholesterol 94 mg
- Saturated fat 6 g
- Total carbohydrate 41 g
In small bowl, sift flour with 1/2 cup of the sugar sift into separate bowl.
In large bowl, beat egg whites until foamy beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form.
One-quarter at a time, sift flour mixture over top and fold in until blended. Fold in vanilla. Scrape into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles smooth top.
Bake in 350ºF (180ºC) oven until cake springs back when lightly touched, 40 to 45 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cooled. Remove from pan. (Make-ahead: Store in airtight container for up to 2 days.)
Lemon Curd: Meanwhile, in heatproof bowl, whisk egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water cook, stirring, until thick enough to coat back of spoon, 8 to 10 minutes.
Remove from heat. Stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 4 days.)
Mascarpone Cream: Meanwhile, place mascarpone in bowl. In separate bowl, whip together cream, icing sugar and vanilla fold into mascarpone. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Slice cake in half horizontally. Evenly spread lemon curd over cut side of bottom half top with remaining cake. Spread mascarpone cream over top. Garnish with strawberries.
- 1 ¾ cups plus 2 Tbsp. sugar
- 1 ⅓ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon light rum
- ¼ teaspoon orange extract
- 1 ¾ cups egg whites (about 13 to 15 eggs)
- ¾ teaspoon cream of tartar
- Lemon Curd Filling
- Cream Cheese Frosting
- Garnishes: lemon slices, lavender sprigs
Preheat oven to 375º. Sift together sugar, flour, and salt in a bowl. Combine lemon juice, vanilla extract, rum, and orange extract.
Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form gently transfer egg white mixture to a large bowl.
Gradually fold in sugar mixture with a large spatula, 1/3 cup at a time, folding just until blended after each addition. Fold in lemon juice mixture.
Arrange 12 (2 1/2- x 2-inch) muffin-size paper baking molds* on an aluminum foil-lined baking sheet spoon batter into baking molds, filling almost completely full.
Bake at 375º for 17 to 19 minutes or until a long wooden pick inserted in centers comes out clean. Transfer to a wire rack, and cool completely (about 1 hour).
Make a small hole in top of each cupcake using the handle of a wooden spoon. Spoon Lemon Curd Filling into a zip-top plastic freezer bag. Snip 1 corner of bag to make a tiny hole. Pipe a generous amount of filling into each cupcake.
Spread Cream Cheese Frosting on tops of cupcakes. Garnish, if desired.
*15 jumbo aluminum foil baking cups may be substituted. Place baking cups directly on an aluminum foil-lined baking sheet fill cups, and proceed as directed.
Angel Food Cake with Lemon Buttercream Frosting
Yield: 1 cake
When you need a quick and easy and super yummy dessert, try this Angel Food Cake with Lemon Buttercream Frosting – a light and airy cake topped with sweet, tart and yummy Lemon Frosting. It’s a classic for a reason.
- Make the Angel Food Cake batter according to the directions on the box.
- Pour the angel food cake batter into an ungreased Angel Food Cake pan.
- Bake in a 350 degree oven until the top is golden brown and the cracks that form are dry to the touch.
- When you take the cake out of the oven, turn the pan upside onto a bottle or jar to cool. Once fully cooled, take the cake out of the pan.
- Frost with our delicious The Best Lemon Buttercream Frosting.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
Tips and Tricks for getting an Angel Food Cake out of the pan after baking:
- Number one rule for baking an angel food cake is: Don&rsquot grease the pan. The cake needs the sides of the tube pan to grow in size and cling to while it&rsquos baking to achieve full volume.
- After baking and out of the oven, cool the pan upside down to help keep the volume of the angel food cake.
- Once cooled flip the cake tube pan back to it&rsquos right side up. Take a thin knife all around the inside edge of the of the wall of the pan and take the knife around
- The two pieces of the tube pan makes it easy to get the cake out of the pan by pulling up on the center tube.
- If needed you can run a knife along the bottom of the pan to get it to release.
It&rsquos a great recipe, I hope you try it!
Lemon Angel Food Cake with Lemon Curd Filing
Enjoy this Lemon Angel Food Cake with Lemon Curd Filling- the cottony soft angel food cake is filled with a splash of bright flavor from the lemon curd, then finished with a whipped cream topping. Total delight!
With a saucer plate of a big fat slice of this cake in my hand, my kids waited for each of their turns as I feed them.
Spoonful after another, their joy is obvious. They love this Lemon Angel Food Cake with Lemon Curd. I don’t know if it is because of the soft, bouncy cake or the tangy, sweet lemon curd. Or maybe it is just because of the fact that we were outside on a nice, sunny day. They gobbled up a big amount of this cake in a way that surprised me.
They usually favor the chocolaty types and not the citrus ones like this. But surprise, surprise! You cannot really predict kids, sometimes.
This cake is delightfully refreshing. This is the one you serve as a finale to a light, summer meal. It can also be the perfect dessert to cut through your palate after a rich, comforting meal during the colder weather. In short, it is your cake for any season.
Lemon Angel Food Cake with Lemon Curd Filling
The Lemon Curd
You will need a double boiler set up to make the lemon curd. I assemble a DIY double boiler every time. All you need is to bring fill a pot with about 1/3 of water. Bring the water to simmer over medium heat.
Set a heatproof bowl over the pot in a way that it does not wiggle or slide. You will need to find just the perfect sizes for both the pot and bowl so that they are a perfect fit. Also, the base of the bowl should not be touching the water in the pan.
Whisk together the egg yolks, lemon juice, sugar and lemon zest in the bowl for about ten minutes, until the mixture is thick. Remove from heat and stir in the butter, piece by piece. Strain into a container and cover tightly.
You can make this ahead for up to 4 days ahead. Just keep in covered in the fridge until needed.
The Lemon Angel Food Cake
Angel Food Cake rely on the egg whites to achieve their rise. The egg whites should be beaten until firm peaks form on their surface.
- Beat egg whites until foamy. Add lemon juice, and salt and continue to beat until soft peaks form.
- Add the sugar gradually, beating continuously until firm peaks form. Then gradually sift a mixture of flour and sugar over the beaten egg whites, folding gently after each addition. Stir in vanilla.
- Pour and scrape on an ungreased 10 -inch tube pan and bake at 350 for 35-40 minutes.
Assembly of the Cake
- Let the cake cool completely while overturned.
- To unmold the cake, run a spatula around the edges and the inner ring to loosen the cake. Gently press every portion of the cake, downwards and away from the cake pan wall. Lift the center tube to release the cake. Loosen the bottom part of the cake by running a spatula underneath it. Gently lift the cake from the base and transfer to serving plate.
- Slice the cake in half horizontally. Spread the lemon curd over the surface and top with the top half of the cake.
- Spread the whipped cream over the top, and arrange the strawberries over the cream.
Just the sight of the cake makes my eyes sparkle. The first bite, heavenly. If you want to share a piece of yourself and show love in the form of baking a cake, go ahead, grab those lemons and begin zesting away…
- 1 cup sifted cake flour, (not self-rising)
- 1 1/2 cups sugar
- 12 large egg whites
- 2 tablespoons finely grated lemon zest
- 1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 1 tablespoon cake flour (not self-rising)
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream, chilled
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice (from 4 lemons)
- 2 cups water
- 6 lemons
Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
Increase speed to medium-high continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions gently fold to combine.
Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool) let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
Trim strips to 5-inch lengths, and roll each to form centers of flowers fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
Frost cake with lemon cream. Garnish with candied flowers. Serve.
Lemon Angel Food Cupcakes
So lemon cupcakes! The decision was made. Spring would be celebrated with little tart mouthfuls of lemony goodness. And now the search for a recipe was on. Did I want fluffy cupcakes or pound cake-esque cupcakes? A buttercream or something lighter? A lemon curd filling, or no? Did you know there were so many things to think about when making cupcakes? Yeah, me neither. I decided fairly quickly that I wanted to try the cream cheese frosting, just because I always feel slightly sick when eating a buttercream that I made myself – if I don’t actually see the three sticks of butter go into the mixer, I’m fine, but if I put them there myself there’s no escaping them. And cream cheese is slightly better than butter, right? Right? I’m going with it. And in sort of the same vein of thinking, I decided on the angel food cake version, mostly because I’d really like my shorts to continue to fit (start fitting again?) and because fluffy light lemon cupcakes just sound divine.
A few notes: the frosting came out exactly exactly how I wanted it, with the perfect balance of lemony tang and sweetness, but it was pretty runny. I wasn’t willing to sacrifice flavor for consistency, so I let my cupcakes be a bit drippy, but I’d recommend sticking the frosting in the fridge for around an hour before using it. Also, there was enough frosting to frost about 30 cupcakes (I only made 12)… so be aware of that I suppose. Not that there’s any harm in leftover frosting. The cake recipe was good – the consistency was just right – but there was hardly any lemon flavor in the cupcakes, even though I added extra lemon juice and zest. Next time I might try adding the juice of an entire lemon, but I’m not sure what it would do to the batter consistency.
Lemon Angel Food Cupcakes
For the candied lemon peel:
- 1 lemon
- 1/3 c. sugar
- 1/3 c. water
- granulated sugar
- Thoroughly wash the lemon. Using a vegetable peeler, carefully peel strips of the lemon zest off of the lemon. Avoid getting any of the white part (the pith) with your peel strips as it has a very bitter flavor and may ruin the final product.
- In a small saucepan, make the simple syrup: bring the water and sugar to a gentle simmer. Add the lemon peel and simmer, stirring constantly, until peel is shiny and translucent, about 5 minutes. Remove the peel from the syrup and place on wax paper. Let cool slightly, then roll in granulated sugar.
- 5 large egg whites
- 3/4 c. sugar, divided
- 1/2 c. cake flour
- pinch cream of tartar
- pinch of salt
- 1 tsp vanilla
- zest of 1 lemon
- juice of 1/2 lemon (about 3 tsp)
- Preheat oven to 350°F. Line muffin tin with 12 baking cups.
- Separate eggs while cold, placing egg whites, completely yolk free, in large mixing bowl. Allow to come to room temperature.
- Meanwhile, sift together 1/4 c. sugar and 1/2 c. cake flour.
- Beat room temperature egg whites on high until they become foamy. Add cream of tartar and salt and continue to beat on high. While beating, gradually add remaining half cup of sugar to the whites. Beat until soft peaks form.
- Mix vanilla, lemon zest, and lemon juice into whites.
- In 2 or 3 batches, gently fold flour/sugar mixture into whites, mixing just to combine.
- Spoon batter into cups. Cups should be full. Bake cupcakes for 16-18 minutes. When they are done, tops will be golden brown and cupcakes will be slightly springy to the touch.
- 1 8 oz. package of cream cheese, room temperature
- 1 1/3 c. powdered sugar
- juice of 1 lemon
Beat cream cheese on medium until soft. Gradually add powdered sugar and lemon juice while continuing to beat. Frosting will be creamy and slightly runny when done. (For stiffer frosting, increase amount of powdered sugar.) Refrigerate before using.
*Final notes: To make the peel, cupcakes, and frosting, you need two lemons – the zest of 1 for the peel, the zest of the other for the cupcakes, the juice of one for the frosting, and the juice of the other for the cupcakes. Lemons without their peel will not last as long in the fridge, so if you make extra peel, be sure to use the lemons within a few days.
Easy + Amazing Instant Pot Meals to Kick Off the Memorial Day Weekend
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Classic Buttercream Frosting flavored with fresh lemons makes this Best Lemon Buttercream Frosting one of those go-to frostings that will always be a hit.
When life gives you lemons, make this delicious Best Lemon Buttercream Frosting. Bright, fresh, creamy and lemony. This is a traditional homemade lemon butter cream frosting that everyone will love. In fact, this is one of our new favorites … and we will definitely be frosting a variety of spring and summer cupcakes with this yummy frosting and easy to make frosting.
You will need a 1/4 cup of freshly squeezed lemon juice and a heaping tablespoon of lemon zest to make our The Best Lemon Buttercream Frosting.
Pour the lemon juice into the mixing bowl with the softened butter.
Mix the butter and lemon juice until it is fully combined.
Add the powdered sugar one cup at a time and mix until creamy.
Now add the lemon zest and a tiny drop of Yellow Food Coloring to punch up the lemon-y color.
If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency. Just a note about timing: this frosting tastes better when you make it the day before. The lemon flavor is much more pronounced on day two. We recommend that your store your Best Lemon Buttercream Frosting in an air-tight plastic bag in the refrigerator overnight and frost your cake or cupcakes the next day – you won’t be sorry!
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Lemon Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
You are now ready to add your The Best Lemon Buttercream Frosting to your favorite baked goods!
If you are looking for a light, fresh and creamy frosting this Best Lemon Buttercream Frosting is the one!