πŸ‹ How to bake a lemon cake step by step | 1 cake 4 formats recipe series
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πŸ‹ How to bake a lemon cake step by step | 1 cake 4 formats recipe series


hey sugar! welcome back to my one cake
four format series. I’m Rox of RoxStarBakes and today we’re making a yummy
lemon cake recipe that is light sturdy and from scratch. it has no artificial
colors or flavoring it is the only citrus cake recipe that you will need
for sheet cakes, cupcakes, round cakes and mini cupcakes. one cake four formats and
worth all of the calories. if you’re new to my channel my passion is helping
people make sweet treats. I create at least one new video a week so subscribe
come join me and let’s make sweet treats together. to get started here’s the
recipe take a screenshot save it and I’ll link the ingredients below in the
description so you know exactly what I use later and you can find them. prep the
ingredients make sure everything is at room temperature line of sheets rounds
or cupcakes and I don’t typically butter the pans because I like for the batter to
evenly crawl up the sides so the cake doesn’t pull away when baking. here I
sift the dry ingredients and then set them aside this light is the mixture and
works out the clumps shake shake shake here I wanted to show you the lemon zest
sugar. I mix it directly into the sugar and rub it in a little bit the oils give
the nice release and really great fragrance. and then it also won’t dry out
that’s my tip. for the liquids I like to incorporate the sour cream milk and
sometimes the vanilla in advance. it makes it easier to distribute into the
mixture so here I’m showing you how I stir the milk and sour cream just mix
until the large chunks are gone and set aside so cream the butter and sugar
together do this for about 5 minutes I try this recipe in a different order and
it works best for me the way I’m showing you today it almost
doubles in size and lightens a lot I’m making this cake batter recipe with a
hand mixer so it’s easier for everyone to see how I work through a step-by-step.
if you’re going to use a stand mixer get on your paddle attachment
remember to scrape down the sides on occasion. add the eggs one at a time. do
this until just incorporated on a low-speed adding the dry and wet
ingredients add a third of the flour mixture to the batter and mix to
incorporate add half of the milk mixture and mix to combine repeat adding
alternate additions of flour and milk mixture until both are fully but just
incorporated. I add the lemon with the second half of the liquid make sure to
end on dry so the batter doesn’t break if the mix starts to curdle then the
ingredients might not all be at room temperature. now preheat the oven and
then distribute to your formats. for the round cakes I distribute the mixture
evenly across five five inch rounds I pull the batter to the edges of the pan
like so to make sure everything fills to the edges and corners this also gets out
the excess large bubbles then I bang the pan a few times to ensure that the
batter settles into the edges because I like a really sharp level cake. for the
square cake distribute the batter it’s heavy and it’s a little hard to hold but
that’s okay. I spread the batter a little and make a giant X across to again
ensure that the corners are nice and sharp I want all the edges and corners
to be filled in and then I use an angled spatula like this to level out the cake.
by the way it’s totally okay to include these clips in the oven and I can show
you later how I’ve lined this if you let me know that you want to see that in the
comments below. bang-bang I use a scooper for the cupcakes and the size of the scooper depends on the
preference for piping and how each cupcake bakes I linked the size I use
below and tip for the mini cupcakes since I’m using parchment paper liner I
add rice to the bottom of a mini cupcake pans. this absorbs the oil so it’s not
greasy underneath each cupcake I’ve since gotten a new scooper for my mini
cupcakes that I like so much better so I’ll link that below. when you’re done
distributing place it in the center of the oven bake when it’s done or ready
use a toothpick to see if it’s completed pull it out when you see about five
crumbs then let cool the pan for about thirty minutes. check these out the cake
smells so fragrant and bright the rounds came out nice and even on the sides it’s
really fluffy it’s moist it is such a tasty cake here is a rectangle cake it
is nice and level perfect for decorating the corners are nice and sharp
and again fluffy moist here are the regular standard size
cupcakes they came out so great all of the cakes bounce back the sponge is soft
light but sturdy enough for decorating even those very tall cakes I love to
make. Baking success! If you like this Gudetama cupcake, let me know and I’ll make a
separate decorating video for it. so cute if this video was helpful at all like
share subscribe it definitely helps and in the comments below I love hearing
from you. what projects do you want me to do next I want to try and make all of
the videos that you asked for. in the description I’m linking some of my
favorite buttercream recipes and I’m working on a fluff recipe a homemade
from scratch fluff recipe that would go great as a filling inside of a curd
gudetama cupcake or a curd lemon cupcake. I hope you have a stellar week
and I will see you soon bye!

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