Rachel Moore on Instagram: "Tips from Val for anyone who can’t get the scones just right 💕 380g Self Raising Flour 1 teaspoon Baking powder 125g butter 130g castor sugar Vanilla extract 3 medium eggs 150g full fat yogurt #Baking #scones #valskitchen #bakingscones #tallaght #southdublin #bakingwithval #learntobake #cafe #food #visitus #dublin #explorepage"
@howsdinner on Instagram: "PERFECT YOGURT CAKE!! 1/2 cup plain oil 3 large eggs 1 cup plain Greek yogurt 1 tsp vanilla extract zest of 1 large lemon 1 cup granulated sugar 1.5 cups all-purpose flour 2 tsp baking powder 1/2 tsp fine sea salt Follow instructions in video and bake at 350F in a 9-inch round cake pan (with parchment on the bottom) for 35-41 minutes. Use a toothpick to test to see if it’s done. Let cool 10 minutes, flip and serve. If you want frosting, use vanilla bean Greek yogurt + sprinkles, but I think she’s perfect without makeup on top✨"
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Limoncello meringue cheesecake
If you're looking for a showstopping dessert to impress guests, then this limoncello meringue cheesecake is it. A smooth blend of cream cheese and sour cream make the centre of this luxurious cake, mixed with a pinch of lemon zest and a splash of lemon juice for that little bit of tang. Get the recipe (+ more cheesecakes) at the link! 🍋
delicious. Australia
Food with Style on Instagram: "Ad | Lemon Muffins Recipe 🍋🤍 Soft, fluffy, and full of fresh citrus flavor – these lemon muffins are easy to make and bring a little sunshine to any table. 🥰 📝 Ingredients (makes 6 muffins): • 100 g soft butter (7 tbsp) • 100 g sugar (½ cup) • 1 tsp lemon zest (from 1 organic lemon) • 2 eggs (size M) • 120 g all-purpose flour (1 cup) • 1 tsp baking powder • 1 pinch of salt • Juice of ½ lemon (about 1 tbsp) • 1 tbsp Greek yogurt, for extra moisture) Lemon Glaze: • 3 tbsp powdered sugar (¼ cup) • 3–4 tsp lemon juice 1. Preheat the oven to 180 °C (350 °F) top/bottom heat. Line a muffin tin with 6 paper liners or grease well. 2. Mix the sugar with the lemon zest and rub together gently. 3. Add the butter and beat until light and creamy. 4. Add
Dan Langan on Instagram: "The secret ingredient to Stable Whipped Cream? CREAM CHEESE.. helps whipped cream pipe like a dream, hold its shape for several days and is unbelievably delicious! The recipe 👇 2 ounces (56g) cold cream cheese 3 tablespoons (34 g) granulated sugar 1 teaspoon vanilla Pinch fine salt 1 cup (240 g) cold heavy cream Add the cream cheese, sugar, vanilla and salt to your mixer bowl fitted with the whisk attachment and mix on low to combine. Raise the speed to medium and whip until smooth, scraping the bowl as needed, about 2 minutes. With the mixer on low, stream in the heavy cream, stopping to scrape the bowl and whisk once it has all been added. Whip on medium speed until medium peaks form, then use the whisk attachment to finish whipping the cream by hand. Makes a