Lemon Crème Fraîche Chestnut Cake Recipes

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LEMON VELVET SHEET CAKE



Lemon Velvet Sheet Cake image

A moist lemon cake with a lemon sugar glaze that shatters with every bite. The cake is super moist and will keep tightly covered at room temperature for 3 to 5 days.

Provided by Jessie Sheehan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 17

1 serving cooking spray
1 ½ cups sifted cake flour
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
2 cups white sugar
¼ cup packed lemon zest
¾ cup olive oil
1 teaspoon lemon extract
½ teaspoon pure vanilla extract
2 large eggs
2 large egg yolks
¼ cup lemon juice
1 cup creme fraiche
2 ½ cups sifted confectioners' sugar
5 tablespoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper.
  • Whisk cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside.
  • Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil, lemon extract, and vanilla extract. Add eggs and egg yolks, 1 at a time, whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche, whisking a final time to incorporate.
  • Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two, rotating at the halfway point, 30 to 33 minutes. Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake, right-side up, on to the rack, and set over a rimmed baking sheet.
  • While cake cools, make the glaze. Place confectioners' sugar and lemon juice in a large bowl. Whisk vigorously until smooth. Gently pour over the cake, using an offset spatula to spread the glaze if it pools, and let the cake cool to room temperature. You can poke the cake with a toothpick to help the glaze seep in.

Nutrition Facts : Calories 424.5 calories, Carbohydrate 65.7 g, Cholesterol 69.2 mg, Fat 17.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 205.6 mg, Sugar 45.1 g

MINI LEMON CAKES WITH THYME, ROASTED STRAWBERRIES, AND WHIPPED CRèME FRAîCHE



Mini Lemon Cakes with Thyme, Roasted Strawberries, and Whipped Crème Fraîche image

Make sure you save yourself room for delicate minI lemon cakes made with the fragrant addition of thyme, sweet roasted strawberries, and a light and tangy whipped crème fraîche.

Provided by Bonne Maman

Time 1h10m

Yield 6-8 servings

Number Of Ingredients 26

2 sticks unsalted butter, room temperature
1 3/4 cup sugar
2 tablespoons lemon juice
Zest of 2 lemons
4 eggs, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk, room temperature
1/2 cup sugar
1/2 cup water
5 fresh thyme sprigs
4 lemon slices
1 pound strawberries
1 teaspoon vanilla
2 tablespoons sugar
2 tablespoons maple syrup
1 tablespoon olive oil
1 cup heavy cream
1/2 cup crème fraîche
2 tablespoons sugar
1 teaspoon vanilla
Bonne Maman Strawberry Preserves
Freeze-Dried Strawberries (optional)
Fresh thyme

Steps:

  • Preheat the oven to 350 degrees.
  • Grease a 9×13 cake pan with baking spray and line with parchment paper.
  • Cream together the room temperature butter and sugar until light and fluffy. Add in the lemon juice and zest.
  • Add the room temperature eggs to the butter mixture one at a time until thoroughly incorporated.
  • Sift together the flour, salt, baking powder, and baking soda.
  • Add the flour mixture, alternating with the room temperature buttermilk, in 3 additions. Scrape the bowl between each addition and incorporate well but do not over-mix.
  • Spread the cake batter into the greased pan and bake until a toothpick inserted in the center comes out clean and the top springs back gently when touched, about 40 minutes.
  • Let the cake cool and when completely cool, use a biscuit cutter in your desired size to cut out rounds.
  • Combine the water, sugar, thyme sprigs, and lemon in a small saucepan and bring to a boil. Simmer 1-2 minutes and then remove from heat.
  • Let the syrup infuse and cool, about 30 minutes. Strain the syrup and refrigerate.
  • Preheat the oven to 350 degrees and combine the strawberries, vanilla, maple syrup, sugar, and olive oil. Roast the berries until the juices run out and thicken slightly, about 30 minutes.
  • Chill the bowl you are using in the freezer for 10 minutes. Beat all of the ingredients until stiff. Refrigerate until ready to use.
  • Slice the cake rounds in half to form two layers.
  • Generously brush each layer with the thyme syrup.
  • Spread the bottom layer with a tablespoon of the strawberry preserves and top with the whipped crème fraîche.
  • Top the top layer with whipped crème fraîche, roasted strawberries, and a thyme sprig. Garnish with freeze-dried strawberries, if desired, to add crunch. Serve right away.

LEMON, CRèME FRAîCHE & CHESTNUT CAKE



Lemon, crème fraîche & chestnut cake image

A zesty, gluten-free cake that uses crème fraîche instead of butter, from Mary Cadogan's blog

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert, Supper, Treat

Time 55m

Yield Cuts in 6 slices

Number Of Ingredients 8

butter , for greasing
4 eggs , separated
125g caster sugar
200g tub crème fraîche
1 large unwaxed lemon
125g chestnut flour
2 tsp baking powder
icing sugar , for dusting

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.
  • Put the egg yolks into a mixing bowl with the caster sugar and, using an electric whisk, beat for a 1-2 mins until light and creamy. Stir in the crème fraiche and lemon zest. Add the sifted flour and baking powder (gluten free, if necessary)
  • In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
  • Pour into the tin and bake for 35-40 mins until the cake feels firm to the touch. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack. Dust with icing sugar and serve.

CRèME FRAîCHE POUNDCAKE



Crème Fraîche Poundcake image

Old-fashioned poundcake recipes don't typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda to lighten things up - but how much can be up to the cook. Adding 1/2 teaspoon baking powder will give the cake a dense and velvety interior; using the whole teaspoon makes it slightly airier and softer. Either way, this buttery loaf cake has a gentle tang from the crème fraîche, which is also featured in the candylike glaze. You'll need a 9-by-5-inch loaf pan to accommodate all the batter. If your loaf pan is smaller, bake any extra batter in a greased ramekin on the side.

Provided by Melissa Clark

Categories     cakes, quick breads, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
1 1/4 cups/250 grams granulated sugar, plus more for coating the pan
1 1/2 cups/190 grams all-purpose flour
1 1/2 tablespoons/10 grams cornstarch
1/2 to 1 teaspoon baking powder
1/2 teaspoon fine sea salt
4 eggs, at room temperature
1/3 cup/80 milliliters crème fraîche (or sour cream), at room temperature
1 tablespoon vanilla extract or dark rum
1 1/2 cups/185 grams confectioners' sugar
1 tablespoon vanilla extract or dark rum
2 tablespoons crème fraîche

Steps:

  • Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
  • In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
  • With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
  • Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
  • In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
  • After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
  • Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
  • Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.

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