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Monday, November 23, 2015

Lemon Blueberry Layer Cake / Kek Lapis Lemon Blueberi

Assalamualaikum

Alhamdulillah...setelah hampir setahun tak meng"update" blog..akhirnya hari ni saya menggagahkan diri untuk kembali menulis "karangan"...hihi sebenarnya memang hati ni teringin sangat nak kongsikan beberapa resepi baru yang telah dicuba, tapi disebabkan kekangan masa yang tidak mengizinkan saya tahan je keinginan tu... sekarang musim cuti sekolah ( kerja tetap ada untuk diselesaikan dan perancangan tahun 2016 perlu disiapkan ) jadi bolehla saya mengarang sikit...

Sebenarnya kek yang sangat sedap ni, saya buatkan sempena birthday saya sendiri Ogos lalu..dah lama sangat dah hihi alhamdulillah, suka sangat dengan kek ni. memandangkan suami sukakan jenis kek yang sebegini berbanding coklat, puas juga saya google mencari resepi kek yang berasaskan lemon. akhirnya berkenan dengan resepi dari Sally's Baking Addiction ni..

Sangat berpuas hati dengan kejadian kek ni...gabungan lemon dan blueberi memang best..tekstur kek ni sangat moist..memang sedaplah. saya copy paste je resepi kek ni kat bawah ye..namun saya tak ikut 100% resepi asal terutamanya sukatan gula dalam kek  dan cream cheese frosting ..untuk frosting tu saya tambahkan jus lemon dan juga lemon zest..lagi bangkitla rasa dan aroma lemon dalam kek ni. tp dah lupa banyak mana yang saya adjust tu..alhamdulillah manisnya sedang-sedang je..kalau ikut resepi asal agaknya boleh kena kencing manis sebab terlalu banyak penggunaan gula...

 


 

Lemon Blueberry Layer Cake
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups (360g) sifted all-purpose flour, careful not to overmeasure 
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • zest + juice of 3 medium lemons
  • 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces (224g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt


Directions:

  1. Preheat the oven to 350F. Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
  2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
  4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
  5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.


InshaALLAH...nanti akan buat lagi kek yang sedap ni...
Sekian...buat peminat kek lemon, boleh la try resepi ni nanti..dijamin sedap.
Jangan lupa kurangkan sukatan gula ye ;)

2 comments:

Anonymous said...

Salam
Saya sudah lama duk perhati kek ni di website sally. Tp bab nak kurangkan sukatan gula tu yg saya was2 sikit sbb tak pandai nak agak. Kalau tak keberatan, boleh kongsikan berapa sukatan gula yang digunakan selepas di kurangkan?
Terima kasih ya.
Fatin

atie @ ejay said...

Wassalam fatin..maaf ye saya pon dah lupa sukatan sbenar yg saya guna...tp kalau xsilap saya cuma gunakan 3/4 cwn gula castor + 1/2 cwan gula perang..kalau kek tu masih manis,boleh kurangkan lg gula utk frosting n tambahkan lemon juice..inshaAllah boleh imbangkan kemanisan kek tu nanti..