Lemon Cake - Bruno Albouze
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- Опубликовано: 21 авг 2024
- Recipe in French & English. An easy and so rich in flavors lemon cake that will make you smile!
🇫🇷 Un gâteau au citron facile et plein de saveur. A faire en famille!
To get the full recipe go to brunoalbouze.com
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Развлечения
Why is Bruno so Perfect with Everything he does and Shows?
because ... HE is the best !
Lots and lots of careful editing.
Because Bruno is... THE REAL DEAL
honest serious answer? because he lived a successful life in a profession that takes utmost discipline and will. he learned to look after himself well. and it shows.
Uuuugggghhhh I thought the same thing....
I don’t understand anyone who would thumbs down his videos! Must be jealousy. Bruno this was absolutely gorgeous! ❤️🇨🇦
Di Grenier he’s annoying that’s why. Good recipe though.
Yt Yt why watched him then? That’s his style, everyone got their own style in presenting their RUclips videos. I think he’s done amazing job with his videos! My only question, can those who gave thumbs down do presentation much better than his?
Amazing cooking, but he gives me the creeps!
I'd know how to make bake this (and other stuff he does) but for someone that is less good in the kitchen his recipes are very difficult. To be honest it's like the wants to show up but not really teach people how to make stuff!
I made this cake and came out awful. I baked cakes for 25 years and I am good at it. Something is wrong with this recipe. Hence thumbs down. Bake first then judge.
when life hands you giant lemons, make giant lemon cake.
c'est manifique!
I love this guy! Ever since I started watching this guy he would take a simple recipe and enhanced it to the next level!
I really wish I was somewhere sunny now picking lemons, I could almost smell that cake 💜
Bruno is just so full of passion that i cant help but smile widely thoughtout his every video
I have NEVER SEEN lemons that big.
in America EVERYTHING is BIG mate !
@@Maimitti quip heard years ago. American on tour in foreign country relishing and bragging to tour guide that in America..everything is bigger. They got to a hospital and again, American swells and says, “Ours are bigger.” The tour guide fed up with the boorish American said, “I’m not surprised. That’s our mental institution!”
Check out Sorrento and Amalfi lemons
I want to move to California just for the Lemons... Lol
Ponderosa lemons I think. We grew them in my backyard in AZ. Great for juicing. The skin is about a half inch thick. Plenty of zest for ya.
Bravo Bruno. This is a masterpiece
Love both your channels. Cheers!
Chef, lemon is a blessing.. on vous aime ^^' Le citron c'est la vie !!!!
Who else thinks Bruno is secretly the French presidents personal chef and bodyguard.
The French Jack Bauer.......who also cooks.
0:06 I was thinking the same thing.
I have been watching this for last hour with mouth watering... I’d better stop before feeling being tortured just by watching...with eyeballs glue to that CAKE!!!!
If I wanna make desert this is the only RUclips channel I come to.
Thank you Bruno as usual. Your recipes and the presentation you present shows perfection every time. I guess thats how the french culinary schools teaches their students.
Excellent recipe - made this tonight. The frosting is amazing. Thanks Bruno!!!
Bruno add recipes here sometimes xoxo
great lemon - as italian from close to amalfi - are the best of the world.
also love your pate-croute-form!
we can't get it here, will get one at dehillerin in paris ;-)
once
I'm like in awe of how pretty that lemon cake is
Did anyone else's mouth water when Bruno took a sip of that lemon juice?
I feel like I've been to the future and back after seeing all that advanced cooking equipment.
Yes! Finally we see a bit of your garden! But now I have lemon envy 😔 So many healthy trees bursting with delicious fruit! You do have a green thumb. Congratulations on such a fabulous lemon grove. You should sell preserved lemons in your bistro. It would be wonderful to have a cup of coffee with your lemon cake and buy a few jars of preserved lemons to take away. Joy 🥰
Thank you so much Bruno for this delicious recipe. With the amount of eggs it kind of reminds me of devils food cake which I LOVE! I am going to enjoy making this recipe 😋😋😋
OH LA LA!!!! MA MA MIA!!!!! encore un chefs d'oeuvre MAGNIFIQUE!!!! tu transformes un cake en une pétite d'or!!! merci Brouuuuunnoooooo!!!! prends bien soin de toi et de tous ceux qui t'accompagne...🤩😃😘
For some reason the cake turned out quite dense and did not really rise. Iput the batter into the fridge to set before baking. Is this the reason?
That is the most beautiful pound cake i have ever seen!!!
Monsieur bruno c'est la seule et unique recette que j'ai vraiment compris et réalisé car on a vraiment besoin que vous nous facilité la réalisation de vos recettes on traduisant en Français je ne peut pas voir une seule de vos recette et ne pas la réalisé Malgré les difficultés de la langue je vous remercie infiniment pour cette recette car elle à comprendre please traduisez vos recettes et les ingrédients en Français cela nous aide beaucoup i continue to supported your channel all my life i am not good in english votre méthode est unique your way or your manner to making a cake est vraiment sublime vous expliquez bien vous montrez la manière et les astuces pour réussir vos recettes de gateaux thank you so much it's the best lemon cake que je n'ai jamais réaliser dans ma vie je me suis vraiment régaler et ma famille aussi big huggggggggggg and full likeeeeeeeeee
The best cooking channel. well done Bruno !!
Wow those are really big lemons. The ones we have at the supermarket are never that big🍋 Great recipe! 😊
Haha I was just thinking the same! The lemons are like grapefruit sized!
I made this today. It's delicious, though I might add more lemon and less sugar next time. Thank you Chef Bruno.
Did you double the recipe like he said at the beginning of the video?? So you used 800g of eggs etc?
Elise Millie I followed the recipe without doubling it. Only added twice the lemon zest and 1/4 less sugar. Baked it for 15 min longer as I found the inside was undercooked at 55min, but that’s an oven and cake tin issue. The refrigeration and syrup glaze at the end are crucial.
Really? Because mine didn’t even bake above the rim. You used that exact pan?
I don’t know, ..just feel calm seeing Messieur Albuz 🙏
It's delicious. I'll do it in morrocoo we have aloooot of citron. It's look yammmmmy😍
I just made the cake it took much longer too bake . It took about 70 mins at 350.
I haven't tried it yet its for a birthday.
Pretty simple to follow .
Do you still have the ingredients ? if so please could you send them. Thanks
...got lemons? Wow! I imagine the taste of this freshly picked and squeezed lemon cake would be to die for, on a level of its own; compared to my lemon cake using lemons from my local Walmart which are not fresh; and harder to find quality, organic lemons so we can feel safe zesting them.
Indeed.. well, look for organic Meyer lemons then🍋
...thank you for your comment; the plan is to make your when I am able to secure some fresh, organic lemons; during C19 is much harder to find quality organic fresh fruit.
OMG! Bruno, will there ever be a recipe that I do not like on your channel? NEVER!!!
Love Bruno and his dishes. They are amazing. I made an opera cake after watching his video and it came out wonderfully. He is amazing and I cannot wait to see what he cooks up next :)
I love Lemons and any Lemon dessert...I have to do this recipe! Why is Bruno voice so calming and so satisfying... Yum!! Love you Bruno Albouze!!
I have watched this video many times and the size of the lemons hit me for the first time. They are like grapefruits
J'adore le cake au citron et je n'ai jamais vu un cake aussi beau, aussi appétissant que le vôtre ! Quelle perfection. Si j'étais votre voisine, je serais si heureuse d'en recevoir un morceau… Ca me fait franchement rêver !
I've tried. The frosting is insane!!!
Quand tu regardes ça à 1h du matin, c’est ce que j’appelle se faire violence à soi même. Pour ne pas dire se torturer l’esprit! Je ne sais pas pourquoi je regardes ses recettes avant d’aller dormir, même si je les ai déjà vues. Tout ce que Bruno nous présente à l’air trop bon! Demain, je vais faire sa récette des sablés bretons
I love lemon. Anything lemon chances are I will like.
Ça a l'air très bien! ...(comme toujours). Salutations du Mexique!
👍 👌 🍋 🎂 Is freshly prepared from hands 👐 picked Lemons 🍋.. Exquisitely and Awesomely done indeed! Greetings from Hamburg Lohbrügge Germany 🇩🇪
OMG ce plan d'entrée avec ce magnifique citronnier ça fait rêver et le gâteau c'est la cerise sur le citronnier LOL Merci Bruno
We have so many lemons this time of year so Im tempted to try it!
You never disaapoint.
Like a few others I got a dense cake for the first time. Now I mixed in the baking powder just before baking (few minutes on highest speed) and it worked perfectly.
Wow! That actually looks MAGNIFICENT chef 😨! 👏🏽 good job!
Those lemons are beautiful
Demanding a strawberry or raspberry version.
All that work and we only get eight!!!! I'm going to the bakery lol... looks so delicious
I Love you desserts 💋💋💋💋
"Ca décape la tuyauterie" this is 1000x funnier if you understand french
le big sad Claro 😂
I love your reaction at the very end... 3:15 :) it must be delicious!
Once my lemon tree gives lemons, I’m marking this
you do with the piping bag and the cream what an artist does with the brush! beautiful!
that's the kind of video that prevents you from going out and let you stick to your kitchen
thanks Bruno
This looks as good as Michel Blanc's recipe.
The best chef ,amazing passion and skill
Honestly i dont see any reason in these hard times to make people pay to get your recipes you were my favorite chef on youtube and you were my inspiration for a long time but im very disapointed that you made this a thing...
Bruno, your lemons! They’re simply the biggest I've ever seen.
:-) I’m making this cake this week. I know it’s going to be intensely lemon and perfectly structured. Thank you.
Hola. Gracias por compartir esta receta. Me gusta los pasteles con limón. Me gustaría hacerla lo antes posible. Me gusta mucho tu canal te felicito.
Just beautiful. Everything you do is superlative. Thank you!
Did you use double the recipe for this pan only? Or u had 2 pans filled ?
That's amazing you have a lemon tree in your backyard. Wish I could have the same but I live in Canada❄❄❄
I have lots of lemon from my tree as well ! I am def making this chef 👨🍳
that is the world's BEST ever lemon cake! Bruno I'll folllow you!
La dedicace à chef michel dumas 😁👌
Merci pour cette transmission de savoir faire globale chef, cette chaine est une pépite audiovisuelle et gastronomique
Aux fourneaux 🔥🔥🍰🥄
ca a l'aire tres bon! definitely going to try it
Def gonna be making this
Frightening GOOD !!!
Citron is valuable flavor appetite,freshing aromatc.
This cake looks like a dream come true well done
I NEED the Ankarsrum! Will you please partner with them Chef? Beautiful cake! I know it tastes Amazing! Thank You!
Как же долго я ждала русский перевод в инфобоксе . Теперь конечно же лайк и подписка кулинару такого класса . Благодарю !
J’aime bien that you are doing your vlogs en anglais et Francais .... Bravo, Bruno.
Ou sont les proportion. Merci pour la recette.
Ici: brunoalbouze.com 🌞
He’s brilliant I can’t say it enough
I love every episode, but I LOVE your lemon episodes!
Bruno, Porquoi pas ne faire un livre de recette?
And yes it’s the best lemon cake ever ♥️
I made this yesterday! Mixed it early in the morning (one batch), baked it late afternoon in my pain de mie pan. (Didn't do the meringue frosting.) It was a burst of bright lemon flavor and soft cake warm from soaking with the syrup, even more delectable this morning with coffee!
The cream looks like a dream 🤩🤩! 👏🏽👏🏽💛👌🏽
Bruno tu es un champion en cuisine
Merci pour la traduction en français Un peu illisible car une partie était
Cachée par l’anglais. On savoure tes recettes!!
That cake is goals...for my tummy
Even from the first bite I know this is good stuff. Your cake recipes will be my to go.
another thing Mr. Bruno Albouze..where can i find that mixer...I absoulutly love it!
Hi Bruno, you’re a true artist and i really admire you. Can i ask you a question? In some of your recipes you use heavy cream but i can’t find it in Italy. Is there something to use as a substitute or is there a way to make heavy cream at home? Thank you in advance
You’re a real inspiration.
I would use panna da montare, if you want it to be richer, add a little mascarpone to it.
Lorenzo Urciuoli
The problem with panna da montare is that, as far as i know, it is so much lower in fat than heavy cream. Anyway, thank you :)
I tried the recipe after seeing the video and the comment but was SOOO disappointed it was WAY too sweet ! Like heavily sweet
Thank you for your valuable inputs. Well, in fact you could not have tried this recipe without purchasing it. If so, this recipe is by far less sweet than any other lemon poundcake recipe out there. The calculation is accurate, perfectly balanced and has been tried successfully by many 🍋🌞
@@BrunoAlbouze yes i have your recipe. It was my first lemon pound cake so I can’t compare with others but me and my family did find it heavily sweet. It’s just my opinion 😊
Bruno - "This is the best lemon cake ever!" - I believe you!
He is just perfect! And make everything seems easy😅
Oh look at Bruno flexing his new Ankarsrum 😍
Ikr!😁 I want one now.
Vous êtes mon idole dans le savoir faire de la pâtisserie monsieur Bruno. You are amazing
Childhood memories ❤️♥️💙♥️
Wow! Thank You for sharing this amazing recipe!! I cannot wait to try it. I know I will love it!
I made this cake today. It is very good. But I must say that for those with only wire whisks and mixing bowls you can make it! Your wire whisk will make you an iron wrist. For the frosting, once it forms a floppy ball in the middle of the whisk you're about halfway there.
Hi, you made the amount on the recipe? Can you tell me which mould you used? Does it fill one like in the video or half?
Thanks!
@@jenniferfeldman4425 I used a boring, wide, rectangular lasagna-type pan. Bruno has a very nice spring-form 🍞 pan. I think a large Bundt mould could work, too. But the batter sticks a little bit, so if you must release the cake plan ahead. I made single batches of the cake and syrup recipes, double the frosting!
Yum yum yum, still warm as we are eating it❤️❤️❤️❤️❤️❤️❤️
It looks so delicious
I think I’ll try to make this one aaaa. You deserve more subs, Bruno.
Does chilling the batter overnight assist in the development of flavour like the cookies method? I have got to try it!
A good lemony desert is to die for though in this case with bruno as its chief, its to kill for...
What a beautiful cake mold.