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
75minutes
Servings
5
Cook Time
75minutes
Ingredients
Cake
Syrup
Instructions
  1. In a deep container, mix eggs, sugar, lemon juice and zest with a mixer.
  2. Add the butter, mix thoroughly with a mixer on medium or low speed, add sour cream and mix everything thoroughly again.
  3. In a separate container, sift flour, baking powder, salt and vanilla. To interfere.
  4. 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.
  5. Preheat the oven to 180 degrees, grease the cake pan with butter, cover with baking paper, which is also oiled.
  6. 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.
  7. To get it out, let it cool in the mold for 10-15 minutes.
  8. 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.
  9. 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)
  10. 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)
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