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cake – Addy's Pub

Addy's Pub

Tag Archives: cake

Lemon Pound Cake Recipe

 

2016-03-22

This is a great, foolproof recipe of a delicious lemon pound cake. It’s easy to make and tastes divine in its purest form but can be paired with some fruits or lemon glaze. I love its moist and even texture!

The sweetness of the cake is perfectly balanced by the tartness of lemon, which is prominent when u take a bite but definitely not overwhelming. I’m thrilled to have found an occasional tea accompaniment and recommend trying this recipe atleast once.

 

DSC00986

 

DSC00976-001

Lemon Pound Cake
Yields 10
A delicious pound cake made with cream cheese , full of lemony goodness!
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Total Time
Total Time
399 calories
52 g
71 g
20 g
4 g
12 g
103 g
198 g
37 g
1 g
7 g
Nutrition Facts
Serving Size
103g
Yields
10
Amount Per Serving
Calories 399
Calories from Fat 180
% Daily Value *
Total Fat 20g
32%
Saturated Fat 12g
60%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 71mg
24%
Sodium 198mg
8%
Total Carbohydrates 52g
17%
Dietary Fiber 1g
3%
Sugars 37g
Protein 4g
Vitamin A
13%
Vitamin C
8%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. For the cake-
  2. All purpose flour - 1 1/2 cups
  3. Baking powder - 1/2 teaspoon
  4. Baking soda - 1/4 teaspoon
  5. Salt - 1/2 teaspoon
  6. Unsalted butter - 3/4 cup
  7. Vegetable Oil - 2 teaspoons
  8. Cream cheese - 4 ounces
  9. Granulated white sugar - 1 1/2 cups
  10. Pure vanilla extract - 1 teaspoon
  11. Zest of one lemon
  12. Lemon Juice - 2 teaspoons
  13. Large eggs - 3
  14. For the lemon glaze-
  15. Lemon Juice - 1-2 tablespoons
  16. Confectioners sugar - 1/2 cup
  17. Butter - 1 tablespoon
  18. Milk - 1 tablespoon
Instructions
  1. Pre heat the oven to 350 degrees fahrenheit.
  2. Butter and line a loaf pan with parchment or wax paper.
  3. In a bowl of a stand mixer, with the paddle attachment on, or with a hand mixer mix together the butter and cream cheese for a minute until smooth.
  4. Slowly add in the sugar, little at a time.
  5. Beat the mixture until light & fluffy.
  6. With the mixer on add vanilla extract, oil, lemon juice and zest to the batter.
  7. Add the eggs, one at a time, mixing well after each one is added.
  8. Sift together the flour, baking powder, baking soda and salt in another bowl.
  9. Add the flour mixture little at a time to the wet mixture. Mix just until everything is incorporated in the mixture.
  10. Pour the batter in the prepared pan and tap it to get rid of any air bubbles.
  11. Bake for 40-60 minutes or until a toothpick inserted in the centre comes out clean.
  12. Remove the cake from the oven and place it on a wire rack to cool for about 20 minutes.
  13. Run a knife along the edges of the cake to loosen it and gently demould the cake.
  14. Pour the lemon glaze(recipe given below) over it and top it with some fresh fruits.
  15. Lemon glaze recipe-Melt the butter. Combine all the ingredients together and mix until smooth. Your glaze is ready!
Notes
  1. Make sure that all the ingredients used are at room temperature.
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calories
399
fat
20g
protein
4g
carbs
52g
more
Addy's Pub https://www.addyspub.com/

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Happy Cooking!!

Banana & Almond Choco Squares

Banana & Almond Choco Cake

Banana & Almond Choco Cake

 

These Banana almond chocolate cake squares are insanely moist and delightfully flavourful. The fluffy cake is smothered with rich chocolate glaze and topped with finely chopped salted almonds.

The banana and oil in the cake ensure a moist and airy texture & the cake can be refrigerated for upto 2 weeks or more!

Here is the video Recipe-

Banana & Almond Choco Squares
Yields 20
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Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
184 calories
23 g
23 g
10 g
2 g
4 g
54 g
87 g
16 g
0 g
6 g
Nutrition Facts
Serving Size
54g
Yields
20
Amount Per Serving
Calories 184
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg
8%
Sodium 87mg
4%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
6%
Sugars 16g
Protein 2g
Vitamin A
3%
Vitamin C
1%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. All purpose flour - 1 cup
  2. Granulated Sugar - 1 cup
  3. Cocoa Powder - 1/3 cup
  4. Baking powder - 3/4 teaspoon
  5. Baking soda - 3/4 teaspoon
  6. Salt - 1/4 teaspoon
  7. Milk - 1/4 cup
  8. 1 teaspoon Instant coffee mixed in 1/2 cup warm water
  9. Large Egg - 1
  10. Oil - 1/4 cup
  11. Pure Vanilla Extract - 1 teaspoon
  12. Ripe Banana - 1
  13. Chopped Salted Almonds - Handful (About 20-25)
  14. Semisweet Chocolate - 1 cup
  15. Cream - 1 cup
Instructions
  1. Preheat the oven to 350°F (180°C). Butter and line a baking pan with parchment/wax paper.
  2. In a bowl sift and combine all the dry ingredients including half of the chopped almonds. Mix thoroughly till well combined.
  3. In another bowl, mash the banana with a fork and beat in the egg, oil, milk and vanilla extract. Add warm coffee to the mixture and mix well.
  4. Add the wet mixture to the dry ingredients and combine them well with the help of a whisk or spatula. Don't over mix the batter.
  5. Add the batter to the prepared cake pan and give it a tap to get rid of any air bubbles.
  6. Place the pan on the middle rack of the oven and bake for 18-20 minutes or till a toothpick inserted comes out clean.
  7. While the cake is baking, heat a pan and add cream to it. Let it come to a boil.
  8. If you have chocolate bar instead of chocolate chips, chop the bar roughly into small pieces.
  9. Add the chocolate to a bowl and pour the boiling cream over it. Cover the bowl immediately and let it rest. The heat will gradually melt the chocolate.
  10. After about 5 minutes remove the lid from the bowl and mix the cream and molten chocolate together to form a smooth ganache. Let it cool down to room temperature.
  11. Once the cake is baked, remove the cake pan from the oven and set it on the cooling rack until it comes down to room temperature.
  12. Place the cake on a plate and pour the chocolate ganache over it to coat it evenly.
  13. Refrigerate the cake at least for an hour.
  14. To serve, remove the cake from the fridge and top it with the remaining chopped almonds. Cut the cake in squares and serve.
Notes
  1. 1. Ensure that the ingredients for the cake are at room temperature.
  2. 2. Make sure not to over bake the cake as it may result into a dry and tough cake.
  3. 3. Better chocolate makes a better ganache so try to get your hands on the best chocolate available to you. I used Ghirardelli semi-sweet chocolate chips.
  4. 4. You can use plain almonds instead of salted ones.
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calories
184
fat
10g
protein
2g
carbs
23g
more
Addy's Pub https://www.addyspub.com/
Banana & Almond Choco Squares