Vaniljakerros kakku, sitruuna kerma, juustot, huurretta
Tämä ajaton makuinen vaniljakakku on valmis sitruunaruoholla, joka heitetään rakeistetulla sokerilla makealle, sitrushedelmille.
Lähde: Martha Stewart Living, kesäkuu 2016
Kokonaisaika
prep
tuotto
Hayden
27.04.2023 @ 15:38
This timeless vanilla cake is finished with lemongrass, which is sprinkled with granulated sugar for a sweet, citrusy flavor. Source: Martha Stewart Living, June 2016. Total time: 1 hour 30 minutes. Serves 12-16. Ingredients: 9 tbsp unsalted butter, room temperature, plus more for pan. 2 1/4 cups all-purpose flour, plus more for pan. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 3/4 tsp coarse salt. 1 cup plus 1 tsp sugar. 3 large eggs, room temperature. 1 tsp pure vanilla extract. 1 cup buttermilk, room temperature. 1/4 tsp finely grated lemongrass. Lemon cream cheese frosting. 1 pint blueberries, for serving (optional). Instructions: 1. Preheat oven to 350 degrees. Lightly butter a 9×13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt. 2. Beat butter and 1 cup sugar on medium speed with a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs one at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour. 3. Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22-25 minutes. Let cake cool completely in pan on a wire rack. 4. Combine lemongrass and remaining 1 tsp sugar. Use offset spatula to spread frosting over cake. Sprinkle with lemongrass sugar. Serve with blueberries.