Lemon Cakes with Mint Recipe
Very tasty cupcakes! Delicate, crumbly dough with citrus aroma and mint freshness. Easy to prepare. Perfectly diversifies the Easter, festive table! To heal..
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Instructions
  1. Fresh mint is well washed and dried. Separate the leaves from the stem and finely chop. Crushed mint should be 70 grams.
  2. Remove the zest from the lemon.
  3. Beat butter with sugar until fluffy and add one at a time to the eggs.
  4. For further preparation, we will need baking powder. Add baking powder, sifted flour, zest, juice of half a lemon and mint to the dough. Mix well. Let the dough stand for 10 minutes, then put it in a cupcake mold and bake in a preheated 180 degree oven for about 30 minutes, it all depends on the size of the molds. Check readiness with a skewer.
  5. Prepare the glaze. Mix the remaining lemon juice with powdered sugar until the mass thickens and becomes glossy. Our lemon glaze is ready.
  6. We take the finished cakes out of the molds and, while they are still warm, pour lemon glaze. You can decorate the dough with sprinkles and mint sprigs.
  7. Bon appetit!
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