Lemon Cake Recipe
Very delicate, fragrant, light, slightly moist, beautiful pie. The taste is unusual - fresh and so warm) If you are still in doubt about baking with lemon, believe me, after this cake you will become a fan of it! Prepared as a gift to parents, everyone was very satisfied)
Servings 5
Cook Time 75 minutes
Ingredients
Cake
- 350 gram Flour
- 3 teaspoons Dough baking powder
- 1 pinch Salt
- 4 pieces Egg
- 180 gram Sugar
- 30 ml Lemon juice
- Lemon zest
- 200 gram Butter (melted and slightly chilled)
- 60 gram Sour cream
- 1 gram Vanilla sugar
Syrup
- 40 gram Sugar
- 60 ml Lemon juice
Instructions
- In a deep container, mix eggs, sugar, lemon juice and zest with a mixer.
- Add the butter, mix thoroughly with a mixer on medium or low speed, add sour cream and mix everything thoroughly again.
- In a separate container, sift flour, baking powder, salt and vanilla. To interfere.
- Divided into 3 or 4 steps, carefully whisk the dry ingredients to a liquid consistency, whipping each time with a whisk until smooth. We must not forget to stop in time, otherwise the dough will settle.
- Preheat the oven to 180 degrees, grease the cake pan with butter, cover with baking paper, which is also oiled.
- Pour the dough onto the mold and bake for 20 minutes, then reduce the oven temperature to 165 degrees and bake for another 35 minutes.
- To get it out, let it cool in the mold for 10-15 minutes.
- Remove the pie from the mold, remove the paper and lay it upside down on clean baking paper, prick the top and sides with a toothpick. Prepare the syrup - in a ladle over low heat, stir the lemon juice with sugar until the sugar dissolves, wait a couple of minutes and pour into a bowl.
- Pour a spoonful of the resulting syrup over the cupcake. It may seem to you that there is a lot of syrup, but don't worry - this amount is ideal)
- Leave the cake for 30 minutes until the syrup is completely absorbed. You can serve and eat, or you can, like me, sprinkle with powdered sugar)