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Print Recipe
Lemon Cake Recipe
Well, it seems that you can still invent in baking lemon cupcakes? Try this option, and suddenly you did not know something? In the dough of this cake is taken quite a lot of lemon juice, and even lemon zest, instead of sugar-powdered sugar. The cake is impregnated with lemon-sugar impregnation. Thanks to it, the cake after baking, the taste is really refreshing. I will say that everything in this cake is normal and harmonious.
Cook Time 45 minutes
Servings
Ingredients
For the dough:
For impregnation:
Cook Time 45 minutes
Servings
Ingredients
For the dough:
For impregnation:
Instructions
  1. The amount of dough from these ingredients is calculated on 8 pieces of standard silicone molds. I will make a cupcake in one small form and 3 pieces of standard molds for cupcakes and muffins. We prepare all the products.
    The amount of dough from these ingredients is calculated on 8 pieces of standard silicone molds. I will make a cupcake in one small form and 3 pieces of standard molds for cupcakes and muffins. We prepare all the products.
  2. Make the dough. In a bowl, using an electric whisk, beat the eggs with powdered sugar. I will say right away that the cupcakes need to take it powdered sugar, not sugar! It will turn out more airy, proven!
    Make the dough. In a bowl, using an electric whisk, beat the eggs with powdered sugar. I will say right away that the cupcakes need to take it powdered sugar, not sugar! It will turn out more airy, proven!
  3. Next, pour the sunflower oil and sour cream. Whisk again. Remove the zest from half a lemon. Squeeze 2 tbsp lemon juice. Connect.
    Next, pour the sunflower oil and sour cream. Whisk again. Remove the zest from half a lemon. Squeeze 2 tbsp lemon juice. Connect.
  4. Mix the flour with the baking powder and sift into the mixture. With a whisk combine. I use baking powder with saffron. It will turn the color of the dough a little yellow. You can use any.
    Mix the flour with the baking powder and sift into the mixture. With a whisk combine. I use baking powder with saffron. It will turn the color of the dough a little yellow. You can use any.
  5. The dough is ready. It may seem that the dough is liquid. Do not add anything, everything will be perfectly baked and baked!
    The dough is ready. It may seem that the dough is liquid. Do not add anything, everything will be perfectly baked and baked!
  6. Pour the dough into molds at 2/3 height, not topping up to the top. When baking, the dough will rise very much. Put in a preheated oven to t-180 C for 15-20 minutes. Don't open the oven! Open at the end of the day, check for "dry splinter". Focus on your oven! Remove the cupcakes from the oven. Give them a little cool in the forms.
    Pour the dough into molds at 2/3 height, not topping up to the top. When baking, the dough will rise very much. Put in a preheated oven to t-180 C for 15-20 minutes. Don't open the oven! Open at the end of the day, check for "dry splinter". Focus on your oven! Remove the cupcakes from the oven. Give them a little cool in the forms.
  7. We remove forms easily.
    We remove forms easily.
  8. Do impregnation. Lemon juice is combined again with powdered sugar. Don't spare the juice! You'll get this syrup. It will be very tasty!
    Do impregnation. Lemon juice is combined again with powdered sugar. Don't spare the juice! You'll get this syrup. It will be very tasty!
  9. Brush impregnate the top of the cupcakes with syrup. It will be absorbed very quickly.
    Brush impregnate the top of the cupcakes with syrup. It will be absorbed very quickly.
  10. To serve, sprinkle the cupcakes with powdered sugar if desired. Brew the tea, cut a piece and enjoy this rich fragrant lemon pastries.
    To serve, sprinkle the cupcakes with powdered sugar if desired. Brew the tea, cut a piece and enjoy this rich fragrant lemon pastries.

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