Ingredients
Dough:
- 170 gram Flour wheat / Flour
- 3 pieces Chicken eggs
- 120 gram Sugar
- 0,5 teaspoon Vanilla sugar
- 1 tablespoon Lemon juice or 2 tbsp.
- 1 handful Candied fruit pineapple
- 170 gram Butter soft
- 8 gram Baking powder
- 1 pinch Salt
Glaze:
- 50 gram Sugar powder
- 1 tablespoon Lemon juice
- 1 tablespoon Candied fruit or nuts on top
Instructions
- Separately beat the eggs.
- Combine soft butter with sugar.
- Pour in the beaten eggs.
- Add the zest of 1 lemon and the juice of about half a lemon.
- Add flour with baking powder, salt.
- Thoroughly grind or beat with a mixer.
- Added candied fruits. A large cut.
- I transferred the dough to a silicone mold "brick" size: 23 cm by 9 cm.
- Bake until dry skewers 50 min at 180*.
- Allow to cool in the form, then remove. Here's one from the bottom.
- For the glaze, pour a little lemon juice into the powdered sugar.
- Rub to a mushy state, so that it is convenient to spread on the cake.
- Immediately sprinkle with candied fruits or other decorations.
- Cut into slices not very thin, because it can break. Stored for several days in a bag or box covered. A fragrant classic cupcake turned out with a loose homogeneous texture.