Lemon cake in the oven. Lemon cake, classic recipe with step by step photos. For the dish you will need

LEMON CUPCAKES - 7 BEST RECIPES

1. LEMON CAKE

INGREDIENTS:
● 200 g soft margarine
● 1 cup sugar
● 2 eggs
● 1 tbsp. sour cream
● 1 lemon
● 2 cups flour
● 2 tsp. baking powder

PREPARATION:
Grind margarine with sugar, add eggs and sour cream, stir. Lemon (pre-boil for a few minutes and pour over cold water to remove the bitterness), pass through a meat grinder or grind with a blender (carefully remove the seeds). Add lemon to bowl, stir. Mix flour with baking powder, pour into a bowl and knead the dough. The dough is quite liquid. Bake in a 21-23 cm pan lined with baking paper. The finished cake can be cut into two parts horizontally and brushed with sour cream or jam whipped with sugar.

2. LEMON AIR CAKE

INGREDIENTS:
● Butter (softened) - 120 g
● Sugar – 120 g
● Flour - 120 g
● Egg – 2 pcs.
● Lemon – 1 pc.
● Baking powder - 7 g

PREPARATION:
Mix softened butter with sugar. Add eggs and beat. Then add flour and baking powder. Stir everything thoroughly and add the zest and juice of half a lemon (you can add the juice of a whole lemon, for those who like something sour). Line a baking dish with paper (I have a rectangular shape). Lay out the dough and smooth it out. Bake in an oven preheated to 180 degrees until golden brown (about 20 minutes), but watch your oven. Cool the pie a little, remove CAREFULLY from the mold.

3. LEMON POPPY POPPY CAKE

INGREDIENTS:
● butter 100 g
● egg 2 pcs
● sugar 1 cup.
● sour cream 150 g
● flour 200 g
● one and a half glasses, one glass contains 130-150 g of flour.
● soda 0.5 tsp.
● lemon 1 piece large
● poppy seed 3 tbsp. l.

PREPARATION:
Beat soft butter with sugar. Add eggs one at a time. Then sour cream, soda. Grate the lemon zest and add to the dough. Then flour. Place a little less than half of the dough in a baking pan lined with parchment.
Boil the poppy seeds in water for 10 minutes. Drain the water. Add a little sugar to the poppy seeds and grind in a coffee grinder or grind in a mortar. Mix a few spoons of dough with the poppy seed mixture and place a second layer in the mold.
Place the remaining dough on top. Bake in the oven for 40-45 minutes at a temperature of 175-180 degrees.
Mix the juice of one lemon with sugar to taste. Soak the still warm cake with this juice. You can prick it with a toothpick. Make glaze from powdered sugar and lemon juice and pour over the cake. Sprinkle with lemon zest.

4. LEMON CAKE WITH VEGETABLE OIL

INGREDIENTS:
● sugar - 1 glass (200 g)
● refined sunflower oil - 150g.
● flour - 350 gr.
● eggs - 3 pcs.
● baking powder
● half a lemon

PREPARATION:
Preparation is very simple: Beat eggs with sugar until light foam. Wash the lemon, remove the seeds and grind together with the peel in a blender. Add to eggs with sugar. Mix flour with baking powder and sift into egg mixture. Add vegetable oil, stir. Bake for 40-50 minutes at 180 degrees.
The result is a tender, crumbly cake. There is no oil smell at all, don’t worry) It’s delicious! You can also add raisins, nuts, or just make vanilla (add vanilla to the dough).

5. LEMON-LIME CAKE

INGREDIENTS:
● 1 tbsp. flour
● 0.7 tbsp. Sahara
● 3 eggs
● 1 tbsp. lemon zest
● 1 tbsp. lime zest
● 120 g butter
● 0.5 tsp. baking powder
● ¼ tsp. turmeric

PREPARATION:
Beat the softened butter with sugar, add the zest, turmeric, eggs, beat well with a whisk. Sift the flour with baking powder, add to the dough and mix well. Grease the baking dish with butter, pour the dough into the mold (you can use special muffin molds, fill 1/3 of the molds with dough), level the surface, place in an oven preheated to 180 degrees. Bake the cake for approximately 20-25 minutes (for cupcakes in molds, 15 minutes is enough). Remove the finished cake from the oven, let cool slightly, and transfer to a plate.

6. LEMON-POPPY CAKE

INGREDIENTS:
● Egg 135 gr
● Granulated sugar 170 gr
● Premium psh flour 180 gr
● Baking powder 5 g
● Lemon zest 15 g
● Lemon juice 120 g + 30 g water
● Poppy 20 gr
● Butter drain 150 g

PREPARATION:
Beat the egg with sugar until a fluffy mass is formed and the sugar is completely dissolved. Separately mix all dry ingredients. Gently pour into the egg mixture and stir. At the end add melted butter and lemon juice mixed with water. Bake at T=180*C for 40-50 minutes.

7. LEMON CAKE

INGREDIENTS:
● 150g flour
● 1 tbsp. starch
● 1.5 tsp. baking powder
● 50g sour cream
● 100g butter
● 100g sugar
● 2 eggs
● zest and juice of 0.5 lemon

For the glaze:
● 2 tbsp. lemon juice
● 60g powdered sugar

PREPARATION:
1. Place softened butter in a small bowl, add sugar, beat with a mixer. Without stopping beating, beat in the eggs one at a time, add sifted flour, starch, add lemon zest, juice and sour cream. Stir until smooth.
2. Grease a rectangular baking pan with butter. Transfer the dough into the pan. Place the pan in an oven preheated to 180 degrees and bake for 40 minutes.
3.Remove the finished cake from the oven and let cool. Mix lemon juice and powdered sugar, cover the top of the cake with the resulting glaze and let it harden.

So often we want to treat ourselves to something tasty, but there is no desire to spend extra money in the supermarket on a delicacy of dubious quality. But even ordinary home-baked goods can get pretty boring. The way out of such a “complicated” dilemma can be to prepare a light delicacy with exotic notes. Well, of course, this is a lemon cake, the recipe for which we have known almost since early childhood.

There are a huge number of ways to prepare it, because each housewife, experimenting, added her favorite ingredients to it, thereby creating more and more new variations on the lemon theme. Lemon is added in any form: zest, slices, puree, sometimes even essence is used, which, you see, is not very useful. To give the cake a beautiful yellow color, we added a little turmeric. Its shape also changed over time. If earlier it was baked in oblong ones, today the most popular are round silicone ones, with a hole in the middle. In general, as many cooks as there are, there are as many recipes. And we will share the most popular and simple ones with you.

Classic baking option

The beauty of the classic is that it has been tried and tested by many housewives, so you can start preparing such a delicacy without fear. This option is also good because it is a base on which you can create, and every added note will only make the dish better.

Ingredients:

Flour - 1 glass;
Lemon - 1 piece (we only need the zest);
Sugar - 150 grams;
Egg - 3-4 pieces;
Butter - 1 pack (200 grams);
Baking powder - 1 teaspoon.

As you know, overall success depends on each individual stage of preparation, so we will consider preparing lemon cake step by step:

Products for cooking must be at room temperature, so eggs and butter must be removed from the refrigerator in advance. Mix the softened butter and cut into slices with sugar until the latter melts. As a result, we will get an airy butter cream. This will become the basis of our cupcake.
Without stopping whisking, gradually add the egg mixture. You can add whole ones one at a time or whisk everything up and pour in portions. The break between additions is about a minute and a half. This way we need to achieve a creamy consistency.
Add the zest obtained from one lemon into the mixture, then sift in the flour and finally baking powder. After mixing everything well, we will get the dough we need. If you use a mixer for mixing, then medium speed will be optimal.
Let's start baking. Preheat the oven to 200 degrees. If you plan to use a silicone mold, then it does not require any additional manipulations, but the rest must be thoroughly coated with oil.
We put our dough into the prepared form, and then put it in the oven. Cooking time can vary from 40 minutes to an hour, it all depends on the chosen form and oven.

The finished cake can be served with different sauces or simply sprinkled with powdered sugar.

Simplified version

For those who do not like to bother with complex procedures where you need to strictly adhere to each stage, we offer a simpler recipe. Thanks to completely different components, it has its own unique taste.

Ingredients:

Flour - 1 glass;
Semolina - 1 glass;
Sugar - 1 glass;
Kefir - 2 glasses;
Zest of one lemon;
Baking powder - 2 teaspoons;
Vegetable oil - ½ cup;
Vanilla sugar - 1-2 teaspoons.

The preparation method is extremely simple, since all the ingredients are mixed at once. The only exception is baking powder. It is added only after the dough has been infused for 15-20 minutes (this is necessary for the semolina to swell). After mixing all the ingredients, the dough goes into the oven. Bake at 200 degrees for about 30 minutes. It may take less time, so be careful not to burn the cake.

Curd-lemon luxury

Lemon curd cake is a combination of exotic taste and benefits. It is ideal as a breakfast or dessert for tea. And its main advantage is that it is another way to force your child to eat cottage cheese.

Components:

Flour - 1.5-2 cups;
Cottage cheese - 400 grams (2 packs);
Sugar - 1 glass;
Eggs - 4 pieces (or 3 large ones);
Butter - 1 tablespoon;
Lemon - 1 piece;
Soda - 1 heaped teaspoon or 1.5 without.

We can make a brilliant lemon curd cake if we prepare it as follows:

First of all, soften the butter, leaving it at room temperature, but it should not melt. Beat the already soft butter with 2/3 parts of sugar until the latter melts.
We rub the grainy cottage cheese through a sieve, then add it to butter and sugar. Mix everything again.
Cut off the “butts” from the lemon and remove the seeds. After cutting it into pieces, we send it to the blender, where we grind it into a puree. Then she goes to the cottage cheese.
Take a separate bowl into which we beat the eggs. Mix them with the remaining sugar and add them to the rest of the products. Then the soda is sent there.
Thanks to the reaction of soda with lemon, our dough begins to “grow” rapidly. We will leave it alone for about 10 minutes, and in the meantime we will begin to preheat the oven to 200 degrees and prepare the mold. If you have a silicone one, then all you need to do with it to get an amazing lemon curd cake is lightly sprinkle with water.
Lastly, sifted flour is added to the dough. If it has fallen off a little, don’t worry, because this is an absolutely normal reaction. When the flour is completely mixed with the rest of the mixture, you can transfer the dough into a mold and send it to a preheated oven.
Baking will take approximately 40-45 minutes, but it is still better to check the readiness with a toothpick. At the same time, it is better not to look into the oven for the first 15 minutes, since this way you risk getting a fallen cake.

The finished delicacy needs to be cooled slightly and then served with any decoration.

Chopped nuts or pieces of dried fruit would be an excellent addition to each of the recipes presented; you can also use candied fruits or pieces of chocolate as a filling. The decor can be powdered sugar, chocolate icing, jam or condensed milk - it all depends on your imagination and taste preferences.

And one more little secret. Most of us by zest mean the entire lemon peel, and using it for culinary purposes, we get dishes with a bitter aftertaste. In fact, the zest is a thin layer with a yellow color. It contains all the aromatic components, while not being bitter at all. To get the most aromatic zest, you need to first wash the lemon thoroughly, and then pour boiling water over it. Then take a sharp, fine grater. You only need to rub it once and with minimal force so as not to capture the bitter white part of the peel. The embodiment of the cake recipe with lemon zest obtained in this way will have simply amazing taste. So you will be guaranteed a pleasant tea party.

Video recipes

Incredibly tasty and aromatic lemon cake, which looks so appetizing that you want to serve it even at the holiday table. This homemade pastry turns out fabulously tender, fluffy and juicy - you definitely won’t limit yourself to just one piece, believe me.

In general, at the order table, Anechka asked to prepare portioned lemon cupcakes, but I so wanted to try out my new form that it was decided to bake one large cupcake. However, you can easily pour the dough into portioned molds and bake the cupcakes (or muffins) at 170 degrees for 20-25 minutes (until dry). You will get a lot of cupcakes that will be in no way inferior to the lemon beauty.

If you wish, you can bake this cake in a slow cooker. Don't forget to grease the bowl with a small amount of vegetable oil, then pour the dough into it and cook on the Baking mode. Cooking time can vary greatly, because the power of the appliances, as well as the size of the bowl, vary from model to model. In any case, after 50-60 minutes, check the lemon cake for readiness: visually or using a thin wooden skewer, which should come out dry from the dough.

Ingredients:

(300 grams) (300 grams) (6 items ) (200 grams) (200 milliliters) (60 milliliters) (1 tablespoon ) (10 grams)

Lemon glaze:

Cooking the dish step by step with photos:

Wash a couple of large lemons (each of mine weighs 110 grams), scald with boiling water, and wipe dry. After this, remove the zest (the thinnest layer of the peel), without touching the white layer (it is this that gives bitterness and can ruin the finished dish) using a fine grater.

Squeeze juice from lemons using any convenient method. Strain from the seeds and pulp - I got about 100 milliliters.

Grind the sugar with the lemon zest using a whisk, spoon or fork - this will release most of the essential oils, which will become a natural flavor for the cake. Next, add 6 medium-sized chicken eggs.

Beat the aromatic sugar with the eggs with a mixer at high speed for about 5-7 minutes or until the mass lightens and increases in volume and the sugar is completely dissolved. Remember that the whipping time depends on the power of your electric assistant and may differ from that indicated in the recipe!

Quickly knead the dough - as soon as the flour is no longer visible, stop stirring (cake dough does not like being handled for a long time). The consistency of this dough is rather liquid - it easily flows off a spoon.

We take a suitable baking dish (I have a new silicone one, called Whirlwind) and grease the bottom and walls with a small amount of vegetable oil. We put (probably still pour) the dough into the mold.

Place the pan in a preheated oven. Bake the lemon cake for about an hour at 170 degrees on medium level (I have a gas stove, bottom heat). We check the readiness with a wooden skewer or a toothpick - the dough comes out dry, which means the baked goods are ready. My cake was ready after 1 hour and 20 minutes. Let the finished baked goods stand in the pan for 10 minutes, only then take it out.

Such light, aromatic homemade cakes are suitable for tea parties at any time of the year. The recipe for making lemon dessert is simple and does not involve the use of a large number of ingredients, so it will appeal to practical, busy housewives.

How to make lemon cake

Many people like the aroma of citrus fruits, so dishes using lemon zest, juice and pulp are very popular. Baking occupies a special place among them. You can prepare lemon cake in less than an hour, and the process does not require much hassle. The products necessary for this can be found in any kitchen, and the only equipment that will be useful is a mixer, in the absence of which you can use a simple whisk.

Lemon cake - recipe with photos step by step

One of the components for baking dough is oil, and not butter, but vegetable oil. This product gives the dessert a slightly moist, velvety texture. Thanks to impregnation, baked goods acquire a richer taste and aroma. Each lemon cake recipe is unique because it may involve the addition of certain ingredients. Lemon muffins are prepared with raisins, carrots, sour cream, nuts, etc. Each version of the dish is original and tasty, so it’s worth trying to experiment in the process of preparing it.

Lemon cake - classic recipe

Cooking time: 1 hour.
Number of servings: for 4 persons.
Calorie content of the dish: 345 kcal/100 g.
Cuisine: English.

Thanks to the citrus sourness, the dessert brings cheerfulness, and the light sweetness of the baked goods gives you a good mood. The dish can be prepared for breakfast or for a family evening tea party. The taste of lemon cupcakes is famous in the world of confectioners and professional chefs from different parts of the world. If desired, the classic lemon cake recipe can be supplemented with sugar icing or delicate buttercream. It would be a good idea to add nuts, pieces of fruit or candied fruits to the dough.

Ingredients:

lemon juice – 50 ml;
soda – ½ tsp;
eggs – 3 pcs.;
flour – 0.3 kg;
butter – 40 g;
sugar – 1 tbsp;
baking powder – ½ tsp;
vanillin;
citrus zest – 1 tsp;
powdered sugar – 1 tbsp;
full fat milk – 2 tbsp. l.

Cooking method:

In a bowl, mix soda, flour, baking powder.
Separately, beat the eggs with granulated sugar, add vanilla, melted butter, grated citrus zest and pour in lemon juice.
Carefully pour the liquid egg mixture into the mixed dry mixture.
Preheat the oven, grease the mold and fill it with the finished dough. Cook the dish for 45 minutes at 180 degrees.
While the product is baking, prepare the glaze. To do this, add powdered sugar to the heated milk. After mixing the ingredients, wait until the powder is completely dissolved. The finished dessert must be greased with milk glaze and served with tea.

Lemon cake in a slow cooker

Calorie content of the dish: 340 kcal/100g.
Purpose: breakfast/dessert.
Cuisine: English.
Difficulty of preparation: low.

Using the ingredients listed below to prepare the dough, you can make the dish using a conventional oven, however, lemon cake in a slow cooker is faster and easier to prepare. Preparing the base for baking takes no more than 8 minutes, while in 45-50 minutes the dessert has time to bake evenly, turning out very airy, soft and not at all wet. For lovers of citrus flavor, it is recommended to double the amount of lemon juice included in the dish.

Ingredients:

softened butter – 150 g;
eggs – 4 pcs.;
baking powder – ½ pack;
lemon zest – 50 g;
flour – 230 g;
lemon juice – 1/5 tbsp.;
sugar – 150 g.

Cooking method:

Beat the sugar and butter using a mixer or blender (this will take no more than 3 minutes). Start adding eggs here one at a time, without stopping working with the device. After adding each subsequent egg, beat the mixture until smooth.
Grate the lemon zest without removing it from the fruit. When all the yellow peel has been removed from the fruit, cut it into 2 parts and squeeze the juice from one into a separate container.
Add citrus shavings and juice to the egg mixture. Mix the baking base thoroughly.
Flour must be sifted through a sieve before adding to the dish - this will give the dessert additional airiness.
Baking powder is poured into the dough last, after which the base should be kneaded well with a spoon.
Carefully place the dough into the oiled bowl of the device, activate the “Baking” option, setting the timer for 50 minutes. When the multicooker beeps, the cake is ready. All that remains is to remove it from the container, cut it into portions and serve with a hot drink.

Lemon cake with kefir

Cooking time: 1.2 hours.
Number of servings: for 8 persons.
Calorie content of the dish: 333 kcal/100 g.
Purpose: breakfast/dessert.
Cuisine: English.
Difficulty of preparation: low.

Lemon kefir cake is a fragrant, very soft and tasty pastry, distinguished by a pleasant, unobtrusive citrus note. In original recipes, the dish is prepared without adding raisins, but this component adds piquancy to the dessert and makes it sweeter. The finished baked goods can be sprinkled with powdered sugar or coated with lemon glaze, while its sourness can be reduced by diluting the citrus juice with a small amount of water. How to bake a cupcake?

Ingredients:

kefir – 0.25 l;
high-quality flour – 320 g;
refined sunflower oil – ½ tbsp.;
eggs – 4 pcs.;
sugar – 0.25 kg;
baking powder – 1 tsp;
lemon;
vanillin – ½ tsp;
raisins – ½ tsp;
sweet powder – 1 tbsp. l.

Cooking method:

Combine sugar and 4 eggs in a deep bowl. The products should be beaten at high mixer power for 5 minutes. The mass should lighten and increase in volume.
Pour in kefir at room temperature or slightly warmed up (otherwise the baked goods will not acquire the desired fluffiness).
Pour vegetable oil into the mixture and mix the ingredients with a spoon. Add baking powder, vanilla extract.
Sift the flour, pour it into the base for the dessert, mix the dough thoroughly again, which should turn out homogeneous and thick.
Wash the lemon, pour boiling water over it, grate the zest, and grind the remaining fruit using a meat grinder or blender. You must first remove the seeds from the fruit.
Add citrus pulp and zest along with raisins (pre-fill the product with hot water for 5 minutes, then dry it) to the dough, mix it again.
Next, you should put the base in an oiled mold (if you are using a silicone mold, you do not need to grease it with oil).
The product must be baked at 180 degrees for approximately 45 minutes. To prevent the top of the cake from getting too fried, cover the dish with paper or food foil half an hour after putting the dessert in the oven.
If a toothpick inserted into the dessert remains wet after the specified time, keep it in the oven for another 5-7 minutes.
Remove the finished lemon cake from the oven, cool without removing it from the pan, and then transfer it to a wire rack and cover with a brush with impregnation, which can be prepared by mixing sweet powder with a small amount of lemon juice and water. An alternative is to simply sprinkle the dessert with powdered sugar.

Grandma Emma's Lemon Cake

Cooking time: 1 hour.
Number of servings: for 6 persons.
Calorie content of the dish: 380 kcal/100 g.
Purpose: breakfast/dessert.
Cuisine: American.
Difficulty of preparation: low.

Cupcakes occupy a leading position in popularity and demand among residents of different countries of the world: thousands of people prepare the dessert every day. Anyone who has tasted the taste of lemon cake at least once can no longer resist the wonderful sweet and sour dish. The resulting delicacy is incredibly tasty, juicy, very aromatic, but its main advantage is its ease of preparation. Below is a step-by-step description of how to make Grandma Emma's lemon cake.

Ingredients:

sugar – 0.3 kg;
flour – 0.35 kg;
eggs – 2 pcs.;
salt – ½ tsp;
soda – ½ tsp;
lemon juice – 2 tbsp. l.;
fresh kefir – 1 tbsp.;
zest from 2 lemons.

Cooking method:

Remove the zest from the citrus fruits and grate it. Squeeze the indicated amount of juice from the peeled fruits.
Beat melted butter, sugar, 2 eggs with a mixer/blender. You should also add the zest here, stirring the mixture thoroughly with a spoon.
Mix the sifted flour with soda and salt, gradually add the egg-butter mixture to the dry products. Here you also need to pour a glass of kefir and 2 tablespoons of lemon juice.
When the dough is perfectly homogeneous, place it in a greased pan, leveling it with a spoon. Bake the dish at 180 degrees for about 55 minutes.
The finished product should be allowed to cool before serving. Sprinkle the dessert with sweet powder or brush with syrup (the latter option is suitable for those who like moist cupcakes).

Lemon zest cake

Cooking time: 1.5 hours.
Number of servings: for 7 persons.
Calorie content of the dish: 196 kcal/100 g.
Purpose: breakfast/dessert.
Cuisine: English.
Difficulty of preparation: low.

Traditionally, the dish is prepared in a small size and rectangular shape, but this is not of fundamental importance. However, there is one requirement that applies to any variation in the preparation of cupcakes - during the baking process, cracks must form on their tops. It doesn’t matter whether you prepare dessert in the oven, slow cooker or bread maker. To perfect the lemon zest cake recipe below, finish by soaking it in hot sugar syrup (you can do this straight from the tin).

Ingredients:

sugar – 0.1 kg;
milk – 2 tbsp. l.;
butter – 0.1 kg;
zest of 1 lemon;
eggs – 3 pcs.;
vanillin – 8 g;
baking powder – 10 g;
flour – 0.25 kg.

Cooking method:

Combine flour with baking powder.
Separately, beat the eggs with granulated sugar at high power in a blender/mixer. Add vanillin, melted butter, 2 tablespoons of milk and 1 tablespoon of grated citrus zest to this.
Gradually add the resulting mass to the flour, mix (you should get an elastic mass, thicker than sour cream).
Pour the base into a pre-oiled mold. Place the container in the oven; it is best to place it in the lower part of the oven.
After 15 minutes of baking, make a cut in the top of the pie in the middle (optimal depth is 1 cm).
Cook the product for another 45 minutes, then remove the pan from the oven and leave the dish to cool. To cool, you can use a wire rack on which the finished cake is placed, but this must be done carefully so that the delicate baked goods do not fall apart.

Lemon cake with soaking

Cooking time: 55 minutes.
Number of servings: for 5 persons.
Calorie content of the dish: 400 kcal/100 g.
Purpose: breakfast/dessert.
Cuisine: European.
Difficulty of preparation: low.

Lemon cake with soaking turns out very juicy, tender, and aromatic. The highlight of the recipe is the impregnation of the product with an unusual syrup made from rum and lemon juice, thanks to which the dessert has an exquisite, incomparable taste. Thanks to the alcoholic beverage in the composition of the baked goods, it retains its freshness longer, but this property is not useful: you will not even notice how the pie will disappear from the table as soon as it is served.

Ingredients:

softened butter (or high-quality margarine) – 170 g;
salt – ½ tsp;
eggs – 4 pcs.;
lemons – 2 pcs.;
flour – 2 tbsp;
sugar – 0.15 kg;
turmeric – 1 tsp;
soda – 1 tsp;
powdered sugar - 4 tbsp. l.;
rum – 2 tbsp. l.

Cooking method:

Remove the skin from the lemons and grate it finely.
Beat granulated sugar with butter, add turmeric and citrus shavings to a homogeneous mass.
Squeeze the juice from 1 lemon.
Separate the yolks and whites, beat them separately. In this case, the dishes must be perfectly clean and dry.
Place the yolks in a mixture of flour, soda and salt. Grind the ingredients. Mix the mixture with the oil mixture.
Send the whites whipped until foamy here. Gently stir the dough, moving the spatula from bottom to top.
Transfer the baking base into a greased pan. Place the future cake in the oven for 40 minutes, with the optimal temperature being 180 degrees.
To make the impregnation, squeeze the juice of 1 lemon, mix the product with powdered sugar, add a little rum and stir the syrup until the sand is completely dissolved.
Pour the prepared mixture over the cooled pie using a spoon.
When the dessert has been infused for an hour, treat it to family and friends.

Lemon cupcakes - secrets from chefs

To prepare delicious lemon muffins, it is important to adhere to the recipe as closely as possible: each dessert preparation option has its own peculiarity, so there is no need to change anything unless necessary. Experienced chefs advise:

if the recipe states that the ingredients need to be mixed, then you should not beat them, otherwise the structure of the cake will crumble too much and lose its density;
lemons must be chosen exclusively fresh and of high quality;
Only the yellow part of the citrus peel should be rubbed - the white part does not have a strong taste or smell, so it is not added to baked goods;
Before grinding the zest, the fruit must be thoroughly washed and doused with boiling water - this will remove the waxy layer;
If desired, you can add various products to the cupcake: candied fruits, poppy seeds, chocolate, nuts, etc.

Learn how to make other recipes.

Video: Lemon Pie

Baking lemon cake in the oven at home

Cupcake is a sweet confectionery product invented in ancient Rome. But since the 16th century, along with the spread of granulated sugar, cupcakes began to be prepared all over the world. Nowadays, cupcakes are made from yeast or biscuit dough; the shape of the baked goods can be round, square, or rectangular. The main thing is that the baked goods should be sweet; very often they add fruits and berries in sugar. Today I propose to bake an incredibly fragrant and super tasty lemon cupcake in the oven. It can be prepared both in large form and in small portion molds. But the classic recipe for lemon cake involves using a special mold with a hole on top, in which I will bake a delicious lemon dessert from delicate sponge dough with lemon glaze and a very appetizing citrus aroma.

Ingredients:

175 g butter;
175 g sugar;
3 chicken eggs;
1.5 tsp. baking powder;
2 tbsp. l. milk;
100 g powdered sugar;
2 lemons;
210 g wheat flour.

Classic recipe for lemon cake in the oven with photos step by step

Preparatory stage: remove the butter from the refrigerator and leave it in the kitchen. It should soften well.

1. First of all, prepare the lemons. We need zest and juice. Boil water in a kettle and scald the fruits with boiling water, then dry them with a towel. We remove the thin yellow layer of skin without the white layer - it will give off bitterness. For this purpose, we will use a grater or a special knife to remove the zest. Cut each lemon into two halves and squeeze out the juice. We remove the seeds that have fallen into the juice or strain it through a sieve. Roll the peeled lemons over the board with your palm until they become soft. Cut into two halves. Squeeze out the juice.

2. Transfer the softened butter to a deep container. Add sugar. Beat with a whisk until fluffy.

3. Beat in the eggs. Continue using the mixer until evenly distributed.

4. Pour in cooled milk and stir.

5. Sift the flour and mix it with baking powder. Add the flour mixture to the liquid ingredients in parts. After each addition of dry products, carefully mix with a mixer or hand whisk; there should be no lumps.

6. Add lemon zest and stir.

7. Select baking molds. When using ceramic, glass and iron containers, they need to be greased with butter. Silicone molds do not need to be greased. Distribute the dough among the molds, leaving 1-1.5 cm free at the top. Bake at 180 degrees for 30-50 minutes. Baking time depends on the power of the oven. We pierce the finished baked goods with a wooden one and look: if the skewer is dry, remove the homemade lemon cake from the oven, and if the skewer has leftover batter, leave the baked goods in the oven for another 5 minutes.

8. To fill, mix the juice of two lemons (about 4-5 tbsp) with sifted powdered sugar. Stir with a spoon until the powder dissolves.

9. Prick the hot cake with a toothpick and pour lemon glaze over it. Leave to cool completely and then carefully remove from the mold.

10. Add powdered sugar to the remaining liquid glaze to thicken the mixture and decorate the top of the cupcake. You can also use chocolate shavings, melted chocolate, or just leftover lemon zest as a decoration.

The delicious lemon cake is ready in the oven. According to the classic recipe, the baked goods are very fluffy, tall, with a hole in the middle. Enjoy your tea!

One of the most important conditions when baking a cupcake is the right lemons. Before purchasing, you can lightly rub the lemon with your thumb to get an idea of how aromatic and tasty the citrus fruit will be.
Good butter is full-fat butter with at least 82.5% fat content.
It is better to use premium flour - sponge cakes with it are softer and airier.
To make lemon cake at home, it is not necessary to use a mold with high sides and a hole in the middle. Any pie pan or small muffin tin will work.
The lemon sourness and aroma of zest in the cupcake are best complemented by dark and milk chocolate, which can be used for icing, grated on top, or simply served as a snack with tea.