Lemon cakes with lemon buttercream

Saya buat dua adunan untuk dijadikan besday cake anak.....tak guna lemon curd.....niat asal buat dua adunan tu  untuk sandwichkan dengan lemon curd. Sekali bila siap adun, sikit jer adunannya....masuk loyang 8 x 8 tu pun keknya dlm separuh loyang jer tingginya. 

Hiasan tu saya guna lemon buttercream macam resepi kat bawah. Saya lebihkan gula ising dan tambah dalam 300gm susu tepung. 

Resepi Lemon Cakes
Sumber : Azie Kitchen

Bahan bahan:

110 gram/1/2 cawan butter
110 gram/1/2 cawan gula kaster  (saya guna 100 gm)
2 biji telur - pukul
110 gram/1 cawan self raising flour (saya guna tepung gandum + 1 sk baking powder)
Secubit garam
1 biji lemon - parut kulitnya

Cara cara:

1. Panaskan oven pada suhu 180C. Letakkan 13 cawan kertas dalam bekas muffin.

2. Putar butter dan gula sehingga putih dan ringan.

3. Masukkan telur dan putar sehingga sebati.

4. Masukkan tepung, garam dan parutan lemon dan kacau sebati.

5. Sudukan adunan ke dalam cawan kertas. Bakar selama 15-20 minit atau sehingga keperangan atau permukaannya springy bila disentuh.

6. Biarkan atas redai sehingga sejuk sepenuhnya.

Resepi Lemon Curd

Sumber : Scent Of Kitchen

3 biji telur
150g gula pasir
80ml fresh lemon juice
60g butter
1 sudu kecil parutan kulit lemon

Cara-cara :

1. Di dalam mangkuk besi, whisk kan telur. Kemudian, letakkan mangkuk besi tersebut didalam periuk yg berisi air panas (gunakan api yg kecil sewaktu mendidihkan air). Buat kaedah double boiler.

2. Dengan terus mengacau telur, masukkan gula dan jus lemon. Whisk kan adunan sehingga adunan menjadi pekat. (lebih kurang dalam 10 minit)

3. Angkat mangkuk besi daripada periuk. Kemudian masukkan butter dan parutan kulit lemon. Whisk kan sehingga sebati.

4. Wrapkan adunan (plastik wrap mencecah di permukaan adunan) dan masukkan ke dalam peti ais. Kalau nak guna, baru keluarkan.

Lemon buttercream from allrecipes

Ingredients

1 lb. (4 sticks) (456 g.) unsalted butter at room temperature

1 1/2 lbs (652 g.) powdered sugar 

2 tsp. vanilla extract 

1 Tablespoon lightly packed fresh lemon zest finely zested from a microplane

1/3 cup (78 ml.) fresh lemon juice

Directions

Using a stand mixer or an electric hand mixer beat the butter well, about 1 minute with a stand mixer, 2 minutes with a hand mixer. Add about half of the powdered sugar, the vanilla, lemon zest and juice, then beat well, but start off on low until the sugar is mixed in, so it doesn't go flying all over the kitchen. Once it is incorporated add the rest of the sugar, (start on low again) then increase to high speed and beat until very fluffy, about 3 minutes in a stand mixer, or 5 with a hand mixer. If you want the frosting more stiff, add more sugar, if you want it more loose, add a little milk. Use right away. If you aren't going to use it right away keep it at room temperature until you do, for a few hours anyway. If you aren't going to use it until the next day, refrigerate it. The next day you will first need to bring it to room temperature then beat it again. Refrigerating it will make it hard since it is mostly butter. This frosting freezes well for at least 6 months. Make sure it's wrapped very well so air doesn't get into it. When ready to use, bring it to room temperature and then beat again.