how to make a Lemon Blueberry Icebox Cake Recipe?

how to make a Lemon Blueberry Icebox Cake Recipe?



°3/4 cup (180 ml) butter

°1 1/2 cups (375 ml) sugar

°2 eggs separated

°1/4 cup (60 ml) lemon juice or fresh lemon juice

°1 c. (5 ml) vanilla-extract

°2 12 C (625 ml) cake flour

°2 tbsp (10 ml) baking powder

°1/2 tsp. (2 ml) baking soda

°1/2 tsp. salt

°3/4 C  milk

°1 cup (250 ml) fresh or frozen cranberries, thawed and drained


°1 8 oz (250 g) kg soft Canadian cream cheese

°1/4 cup (60 ml) butter

°1/4 cup (60 ml) lemon juice or fresh lemon juice

°5 cups (1.25 liters) of powdered sugar

Getting Ready:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). 2 9-inch (23-cm) round cake pans, brushed with butter and lined with parchment paper Butter the paper and set it aside.
While creaming the butter, gently incorporate the sugar with a whisk to achieve a frothy texture. Combine egg yolks, lemon juice, and vanilla extract in a mixing bowl with flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in three batches. Rotate with milk, which should be smoothed out as well. Beat the egg whites with clean beaters until stiff peaks form. Toss it in with the rest of the ingredients. Pour the mixture into the molds. Blueberries should be sprinkled on top. Preheat oven to 350°F and bake for 25–30 minutes. In molds, chill for 10 minutes. Remove the mold from the oven and place it on a wire rack to cool completely.
Make a soft cream out of the Canadian cream cheese. Mix in the butter. To remove clumps, add lemon juice and beat it in. Add powder sugar a little at a time, mixing well after each addition. Place the second cake on top of the first and frost it.

Have fun!

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