@promise.limbu: #100millionviews #worldcup2026 #fyp #100millionviews #spainvsfrance

promise Limbu🇧🇷🫶
promise Limbu🇧🇷🫶
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Tuesday 14 July 2026 21:20:40 GMT
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aryan.sharma968
Aryan⚕️ :
good luck spain
2026-07-15 15:18:41
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simsonmanish
simson thapa :
🇪🇸 spain 🥰🥰
2026-07-15 16:55:58
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sezu156
S ᥫ᭡🌸 :
18 years 🤨
2026-07-15 06:39:43
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magrni612
Miss💞Dalli :
Yamal🫶🔥
2026-07-14 22:37:08
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raaekhagen
Nechali Raae🇳🇵 :
Feari Ai bat 😁😁
2026-07-15 03:12:42
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Sasa Hang Limbu :
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2026-07-15 05:18:35
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Nandu :
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2026-07-15 10:42:17
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Dil Kumar limbu :
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2026-07-14 21:26:00
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Sabin Garuja Magar :
♥️♥️♥️
2026-07-15 07:38:59
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Mr. Limbu :
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2026-07-15 05:07:41
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magar milan🦚 :
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2026-07-15 05:00:35
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Dishika Olee :
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2026-07-15 10:01:55
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Roben Limbu :
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2026-07-15 12:17:26
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The PERFECT Lemon Blueberry Pound Cake! 🍋🫐 This has to be my favorite summer dessert recipe of all time!  I wrote it about 10 years ago, and it’s my go-to every single time.  If you love fresh, buttery lemon blueberry pound cake, make sure you save this recipe!  INGREDIENTS: Cake: 8 oz cream cheese (room temp), 1½ cups salted butter (room temp), 3 cups granulated sugar, 6 large eggs (room temp), 1 tsp vanilla extract, ¼ teaspoon almond extract, 4 tbsp lemon zest (about 4 lemons), 2 tbsp fresh lemon juice, 3 cups all-purpose flour, 1 cup frozen blueberries Lemon Drizzle: 1½ cups confectioners’ sugar, 1 tbsp lemon zest (about 1 lemon), 2 tbsp fresh lemon juice,  2–3 tbsp heavy cream DIRECTIONS: Preheat oven to 350°F. Grease and flour Bundt pan. Set aside. In bowl of an electric mixer fitted with paddle attachment, cream together cream cheese, butter, and sugar on medium until smooth, about 5 minutes. Add eggs, two at a time, beating well after each addition. Then, with mixer on low, add vanilla extract, almond extract, lemon zest, and lemon juice, mixing until combined. With mixer still running, slowly add flour and mix until just incorporated. Gently fold in frozen blueberries. Grease the Bundt pan one more time. Then evenly pour in batter and smooth the top. Bake for 30 minutes, then reduce oven temperature to 325°F and bake for another 50–60 minutes, or until a toothpick comes out with a few moist crumbs. Let the cake rest in pan for 15 minutes. Carefully run a knife around the edges, then invert the cake onto a wire rack to cool completely. To make the lemon drizzle, whisk together confectioners’ sugar, lemon zest, lemon juice, and heavy cream until thick but pourable. It should drizzle slowly off a spoon, not run like water. If it is too thick, add more heavy cream ½ tablespoon at a time. If it’s too thin, add more confectioners’ sugar, 1 tablespoon at a time. Drizzle over the cake once completely cooled. @Williams Sonoma @KitchenAid @maisie peters  #poundcake #lemoncake #cakes #dessertrecipe #thebuckheadbaker
The PERFECT Lemon Blueberry Pound Cake! 🍋🫐 This has to be my favorite summer dessert recipe of all time! I wrote it about 10 years ago, and it’s my go-to every single time. If you love fresh, buttery lemon blueberry pound cake, make sure you save this recipe! INGREDIENTS: Cake: 8 oz cream cheese (room temp), 1½ cups salted butter (room temp), 3 cups granulated sugar, 6 large eggs (room temp), 1 tsp vanilla extract, ¼ teaspoon almond extract, 4 tbsp lemon zest (about 4 lemons), 2 tbsp fresh lemon juice, 3 cups all-purpose flour, 1 cup frozen blueberries Lemon Drizzle: 1½ cups confectioners’ sugar, 1 tbsp lemon zest (about 1 lemon), 2 tbsp fresh lemon juice, 2–3 tbsp heavy cream DIRECTIONS: Preheat oven to 350°F. Grease and flour Bundt pan. Set aside. In bowl of an electric mixer fitted with paddle attachment, cream together cream cheese, butter, and sugar on medium until smooth, about 5 minutes. Add eggs, two at a time, beating well after each addition. Then, with mixer on low, add vanilla extract, almond extract, lemon zest, and lemon juice, mixing until combined. With mixer still running, slowly add flour and mix until just incorporated. Gently fold in frozen blueberries. Grease the Bundt pan one more time. Then evenly pour in batter and smooth the top. Bake for 30 minutes, then reduce oven temperature to 325°F and bake for another 50–60 minutes, or until a toothpick comes out with a few moist crumbs. Let the cake rest in pan for 15 minutes. Carefully run a knife around the edges, then invert the cake onto a wire rack to cool completely. To make the lemon drizzle, whisk together confectioners’ sugar, lemon zest, lemon juice, and heavy cream until thick but pourable. It should drizzle slowly off a spoon, not run like water. If it is too thick, add more heavy cream ½ tablespoon at a time. If it’s too thin, add more confectioners’ sugar, 1 tablespoon at a time. Drizzle over the cake once completely cooled. @Williams Sonoma @KitchenAid @maisie peters #poundcake #lemoncake #cakes #dessertrecipe #thebuckheadbaker

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