Лимонова торта
Тази весела лимонова торта е идеална за празнични събития. Направете го с нашата Сладка Глазура, която е идеалното светло и пухкаво допълнение към тази влажна торта.
Източник: Ежедневна храна, май 2009 г.
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Гледам:
Как да се готви с Марта: Как да сок Citrus -
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Вариации
За да направите рецептата, която Марта е подготвила с Джон Барицели за “Марта Стюарт Шоу”, следвайте тези инструкции непосредствено преди да изсъхне тортата: Поставете една торта, отдолу нагоре, на тортата. Залепете ленти от хартия за пергамент отдолу. Използвайки офсетов шпатула или нож за маса, разстилайте го с лимонена извара. Нагоре с останалата торта; продължете с глазура отгоре и отстрани, както е указано.
Бележките на готвача
Когато правите замразяване, заменете 2 супени лъжици пресен лимонов сок за екстракта от ванилия.
Clayton
26.04.2023 @ 20:35
This cheerful lemon cake is perfect for festive events. Make it with our Sweet Glaze, which is the perfect light and fluffy addition to this moist cake. Source: Daily Food, May 2009. 45 min 15 min 12 Total time Prep Doses Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour (sifted and leveled), plus more for pans 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon lemon zest 2 cups sugar 2 large eggs plus 3 large egg yolks 1/4 cup plus 2 tablespoons fresh lemon juice 1 cup low-fat buttermilk 1 lemon, thinly sliced and chopped Escape from freezing instructions 1. Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans, tapping out excess flour. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. 2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined. 3. Divide batter between prepared pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. 4. While cakes bake, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. With a slotted spoon, transfer lemon slices to a parchment-lined baking sheet. Stir remaining 1/4 cup fresh lemon juice into syrup. 5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare glaze, substituting 2 tablespoons fresh lemon juice for vanilla extract. Freeze cakes and sweets with sugared lemon slices. Variations To make the recipe Martha prepared with John Barricelli for “The Martha Stewart Show,” follow these instructions just before the cake dries out: Place one cake, bottom side up, on a cake