It gives many housewives great pleasure to cook using various household appliances. For example, you can make an awesome lemon muffin in a slow cooker. For baking, you need to prepare the dough according to the recipe, put it in a bowl, set the temperature and enjoy your free time until a fragrant, well-baked biscuit is ready.

How to make lemon muffin?

You can make a delicious lemon zest cupcake using certain tricks:

• the recipe uses not only zest, but also fresh juice, which adds aroma and a characteristic lemon flavor to the product;
• sifted flour is used to make the lemon cake in a slow cooker more fluffy;
• alcoholic beverages can be added as an impregnation; they help to retain moisture in the finished dough and prevent it from quickly hardening.

Lemon sour cream cake - classic recipe

If guests suddenly appear in the house, a lemon cake with sour cream will come to the rescue. It can be baked quickly and easily, it doesn’t require a lot of effort, and the products you need can be found easily in any kitchen. The result is a dish that impresses with its amazing rich taste.

Ingredients:

• flour - 2 cups;
• sour cream - 1 glass;
• sugar - 0.5 cups;
• eggs - 2 pcs.;
• butter - 30 g;
• lemon (zest) - 1 pc .;
• soda - 2 tsp;
• icing sugar - 100 g;
• lemon juice - 5 tbsp l.

Preparation

1. Stir eggs, sour cream, sugar, butter in a deep bowl.
2. Add flour with soda, juice (2 tbsp. L.) And zest, mix.
3. Pour the dough into a bowl. Set the "Baking" mode for 30-40 minutes.
4. Make the glaze, for which add juice (3 tbsp. L.) To the icing sugar, beat.
5. Pour the icing on the cupcake.

Lemon kefir cake - recipe

Lemon kefir-based cake belongs to the category of fast and tasty baking. It can be made within an hour and does not require any special ingredients. Many housewives can cope with this task, even those who are not friends with the dough. The main thing is to correctly carry out the preparatory steps and lay the products into the device.

Ingredients:

• lemon - 1 pc.;
• kefir - 1 glass;
• eggs - 3 pcs.;
• wheat flour - 1.5-2 cups;
• sugar - 1-1.5 cups;
• vegetable oil (refined) - 0.5 cups;
• soda - 1.5 tsp;
• salt - a pinch;
• vanilla sugar.

Preparation

1. Grind eggs, sugar, salt and vanilla sugar until white.
2. Add kefir to the mixture, beat the mixture.
3. Pour flour and soda into the mass, mix.
4. Grind the lemon with a blender and add to the dough.
5. Add oil last.
6. Pour the dough into a bowl, set the "Baking" mode. The multicooker lemon muffin will be ready in 40 minutes.

Lemon Raisin Cupcake - Recipe

Lemon is a wonderful variation of the dish. The baked goods are moderately sweet and not very fatty, and the additional component makes them piquant. If desired, the finished dish can be sprinkled with powdered sugar on top, and a specially made glaze can also serve as decoration.

Ingredients:

• raisins - 50 g;
• butter - 160 g;
• baking powder - 1 tsp;
• lemon - 1 pc.;
• egg - 1 pc.;
• flour - 250 g;
• sugar - 160 g

Preparation

1. Grate sugar with grated lemon zest.
2. Soften the butter and add it to the mixture. Then beat in an egg and beat the mixture with a mixer.
3. Pour in baking powder along with flour and knead with a mixer.
4. Add raisins, mix everything.
5. Put the dough in a bowl, set the "Baking" mode. The slow cooker lemon sweet cake will be ready in 50 minutes.

Lemon Chocolate Cupcake

A great variation of the dish is a muffin with lemon zest in a slow cooker, to which cocoa powder is added. The dough turns out tender and light, melting in the mouth, the combination of lemon and chocolate is reasonably considered incomparable. In appearance, the pastries will resemble Zebra cake, due to the alternation of dark and light layers.

Ingredients:

• butter - 180 g;
• flour - 200 g;
• eggs - 3 pcs.;
• sugar - 1 glass;
• lemon - 1 pc.;
• soda - 0.5 tsp;
• milk - 3 tbsp. l .;
• cocoa powder - 3 tbsp. l.

Preparation

1. Add sugar to the butter. Introduce one egg into the mass and beat.
2. Add flour, soda, quenched with vinegar.
3. Divide the dough into two parts. Add zest and juice to one, add milk and cocoa to the second.
4. Put in a bowl, alternating spoons with white and dark dough. Set the "Baking" mode.
5. The lemon will be ready in 50 minutes.

Lemon Milk Cupcake

A common option is lemon muffin, a simple recipe for which involves adding milk. The syrup made on the basis of fresh juice and sugar gives a special piquancy to baked goods. It can be introduced into the cake in a very interesting way. When it is ready, several holes are pierced in it with a toothpick, and a sweet impregnation is poured out on top.

Ingredients:

• flour - 230 g;
• sugar - 220 g;
• eggs - 3 pcs.;
• butter - 200 g;
• lemon - 1 pc.;
• milk - 50 ml;
• vanilla sugar - 10 g;
• soda - 1 tsp;
• salt.

Preparation

1. Add sugar to the butter. Then beat in one egg at a time, stirring.
2. Pour in milk and juice, mix.
3. Pour in flour with soda, salt and zest, knead.
4. Pour the dough into a bowl, cook a tender lemon cake in the "Bake" mode for 50 minutes.
5. Bring lemon juice to a boil, add 2-3 tbsp. l. sugar, boil again and boil for about 2 minutes.
6. Pour the syrup over the muffin.

Lemon banana muffin

Using the multicooker, you can make a great airy lemon cake. The main ingredient will add spice to the baked goods, and bananas will make it sweeter. A certain nuance that must be taken into account when cooking is that a suitable cream must be prepared for smearing. It will require the same products as the dough.

Ingredients:

• bananas - 2 pcs.;
• butter - 70 g;
• sugar - 200 g;
• eggs - 2 pcs.;
• milk - ¼ glass;
• flour - 250 g;
• soda - 1 tsp;
• salt.

For the cream:

• egg - 1 pc.;
• butter - 20 g;
• sugar - 50 g;
• lemon juice - 30 ml;
• banana - 1 pc.

Preparation

1. Mash bananas with a fork.
2. Add sugar to the butter, mix. Attach the rest of the ingredients and knead the dough.
3. Pour the dough into the bowl, set the "Baking" mode.
4. The fluffy lemon cake is ready in 50 minutes. Cut it into 2 cakes.
5. Make a cream, for which mix the components, put on low heat and bring until thickened.
6. Grease the middle of the cake and the top cake with cream.

Lean Lemon Cupcake

For people fasting or dieting, lemon is ideal. The result will be a dish that is in no way inferior in taste to the one that contains this component. If desired, you can add raisins, turmeric, candied fruits, dried apricots and other ingredients to baked goods.

Ingredients:

• flour - 1 glass;
• vegetable oil - 4 tbsp. l .;
• sugar - 100 g;
• lemon (zest) - 1 pc .;
• water - 50 ml;
• soda - 0.5 tsp.
• lemon juice - 50 ml.

Preparation

1. Mix oil, juice, zest and water.
2. Add flour and baking soda. Mix everything, leave for 5 minutes.
3. Place the dough in a bowl, set the "Baking" mode for 50 minutes.

Curd Lemon Cake

You can make such a tasty and healthy dish at the same time as in a multicooker. Orange can be used as an alternative component to citrus. To make the baked goods more ruddy, you can turn them over to the other side during cooking, so they will look more appetizing.

Ingredients:

• butter - 200 g;
• cottage cheese - 400 g;
• eggs - 4 pcs.;
• sugar - 1.5 cups;
• flour - 3 cups;
• lemon - 1 pc.;
• soda - 1 tsp;
• salt - 0.5 tsp.

Preparation

1. Combine melted butter and cottage cheese.
2. Add eggs, sugar, juice and lemon zest, soda and salt, mix everything.
3. Gradually introduce flour and knead.
4. Put the dough in a bowl, set the "Baking" mode for an hour.

Lemon poppy seed cupcake - recipe

A very original variation of the dish is lemon. This additional ingredient will add zest to it. In addition, citrus syrup will serve as a highlight, which will add a sour taste. Its quantity can be varied at the individual discretion of the hostess.

1. Pour 3/4 cup of sugar into melted chilled butter and beat in 3 eggs. Beat with a mixer until the sugar is completely dissolved.

2. Add a glass of kefir to the mixture and pour vanillin or vanilla sugar. Mix well.

4. Wash the lemon (learn about), dry and finely grate the zest. Add it to the dough and mix again.

6. Heat the oven to ~ 180 degrees and bake for about 50-55 minutes, no more. After 45 minutes, you can safely glance at the kefir cake and try it with a toothpick or a match, dry - take it out.

7. Remove the baked muffin with a form from the oven, cover with a towel and allow to cool well, one hour will be enough. Then take it out of the mold onto a plate, sprinkle with icing sugar if desired and let it cool down for another hour, after which you can eat.

Bon appetit and tea with kefir cake and lemon zest!

Lemon kefir cake is a delicious and aromatic pastry with a pleasant citrus note, which is given by lemon slices and grated zest. In the original recipes, it is prepared without raisins, but I decided to make the cake sweeter. The finished lemon cake can be sprinkled with sweet powder or topped with lemon icing. To prepare it, you need to mix 50 grams of powdered sugar with natural lemon juice to a thick consistency. To reduce the acidity of such glaze, lemon juice can be diluted with purified water in equal proportions.

Ingredients:

wheat flour (premium grade) 320 g

kefir 2.5% fat 250 ml

chicken eggs 4 pcs.

granulated sugar 250 g

refined vegetable oil 100 ml

lemon 1 pc.

raisins 100 g

powdered sugar 1 tbsp. l.

baking powder for dough 1 tsp.

vanillin 0.5 tsp

Servings: 12 Cooking time: 75 minutes

Calorie content of the recipe
"Lemon cake on kefir with raisins" per 100 g

Calories

• Carbohydrates

A relatively moderate number of calories for sweet baked goods - after all, less than 350 per 100 g, but for a figure it is a bomb. Although, there is a more killer option -. Here there is a decent calorie content. So, pour the tea without sugar, consider ourselves a model of perseverance and enjoy calmly :)

Recipe

Step 1: Beat eggs with sugar

In a deep, dry bowl, mix all the granulated sugar indicated in the recipe and four medium-sized chicken eggs.



With a mixer turned on at maximum speed, beat the mixture for 5 minutes. As a result, the mass should increase in volume and brighten, as in the step-by-step photo. Many small bubbles must appear on the surface. Thanks to this stage, the dough will be especially tender and airy.



Step 2: Add butter and kefir to the eggs, beaten with sugar

Now, according to the recipe, pour kefir into the egg-sugar mixture. To make the lemon cake on kefir airy and rise well, preheat the kefir. Keep it warm, but not hot. I used fresh kefir 2.5 percent fat.

Following the kefir, pour vegetable oil into the dough. It should be refined so as not to spoil the cake with its characteristic smell.



Mix the dough with a whisk so that the kefir and vegetable oil are evenly combined with the rest of the ingredients.

Step 3: add baking powder and vanillin

Add a spoonful of baking powder to make the cake rise well. Add vanillin for flavor (you can use vanilla sugar or vanilla extract). If you love cinnamon in baking, you can add a pinch of ground spices for a spicy touch.

Step 4: Introducing Wheat Flour

The next step is to add premium flour. To make the lemon kefir cake soft and airy, first sift the flour. Use a silicone spatula to stir the dough until it becomes thick and smooth.



Step 5: chop the lemon and add it to the dough

Try to find organic citrus fruits for the recipe, as we will be adding the whole lemon to the dough, along with the zest. Therefore, opt for undamaged fresh fruit with a citrus flavor. Wash the lemon thoroughly and pour boiling water over it. Using a grater or a special knife, remove the zest from the lemon. Cut the remaining lemon into several parts and grind with a meat grinder or blender. Do not forget to first get the bones so that they do not give bitterness.



Add the zest along with the chopped lemon to the dough as indicated in the recipe. Mix everything again, achieving uniformity.



Step 6: add the raisins

Wash the raisins and pour boiling water over them. Leave it for 10 minutes to swell the raisins. Then we dry it with a napkin so that excess moisture does not get into the dough.



Pour the dried raisins into the dough. Mix to distribute it throughout the mixture. You can skip this step, or add dried cranberries, chopped sweet dried apricots or prunes instead of raisins. Dried fruits must also be pre-washed and kept in boiling water for 10 minutes.

Step 7: transfer the finished dough into the mold

Let's prepare a baking dish. Choose either a round shape with a special hole in the center for air circulation, or a narrow rectangular shape. If you use a silicone mold like I did, you don't need to lubricate it. It is better to grease a metal, glass or ceramic cake pan with vegetable oil so that the finished baked goods do not stick to it.



Step 8: bake the lemon muffin with kefir in the oven

We put the form with the dough in the oven, turned on 180 degrees in advance. We will bake the cake for about 40-50 minutes. It took me 50 minutes to cook. To prevent the top of the cake from browning too much, cover it with food foil 25-30 minutes after the start of cooking, when there is already a light golden crust on top. Check the readiness of the product with a wooden torch or a bamboo skewer. We will pierce the middle of the cake with it in several places. If the skewer came out dry, without traces of dough, then the baked goods are already ready and completely baked.



Carefully remove the finished cake from the oven. Let the baked goods cool a little in the form, then carefully take it out and put it on the wire rack. Sprinkle the completely cooled baked goods with granulated sugar using a strainer.



Step 9: feed

Cut the cooled lemon muffin on kefir into portions. We will serve this delicious food with our favorite drinks: hot tea, milk, fruit juice or black coffee.



Enjoy your meal!

For the test:

• Lemon - zest
• Butter - 100 g.
• Sugar - 0.5 cups
• Salt is a whisper
• Kefir - 0.5 cups
• Soda - 1 part tsp.
• Flour - 200 g.
• Eggs - 2 pcs.

For impregnation:

• Lemon juice - 1/3 cup
• Water - 1/3 cup
• Sugar - 2-3 tbsp.

Cooking time: 50 minutes (10 minutes for prep + 40 minutes for baking)

Yield: 6 servings.

Winter is the time of traditional winter fruits - citrus fruits and baking with them. Baking with citrus fruits turns out to be very aromatic, giving home comfort and taste to frosty winter days. Today we have a classic lemon cupcake, which is easy and simple to prepare.

How to make lemon cupcake simple - step by step photo recipe

First, let's prepare the necessary ingredients. Kefir for cake is suitable for any fat content. Butter, kefir, eggs must be removed from the refrigerator in advance so that all products are at the same temperature.

The lemon must be well washed with a brush, as wax may remain on the peel, which is used to process the fruit during transportation. Next, you need to remove the zest from the lemon. It is convenient to do this by rubbing the lemon peel on a fine grater. But be careful - you only need to remove the yellow part of the zest - white gives bitterness and can ruin the taste of the finished product.

The cake with lemon zest is not only fragrant, but also healthy, because the zest contains phytoncides - natural "antibiotics" and pectin.

Beat the softened butter with sugar and a pinch of salt.

Add eggs and kefir, beat everything together.

Squeeze lemon juice. Extinguish the soda with one tablespoon of juice and add it to the dough, leave the rest of the juice to soak.

Mix flour with zest.

Add flour to the dough, knead.

Place the dough in a greased dish. Bake the cake in an oven preheated to 200 degrees for 45 minutes.

Wet lemon cake is the tastiest, so while it's baking, let's make a syrup. To do this, mix the remaining lemon juice with water and two tablespoons of sugar. Bring to a boil and remove from heat.

Cool the finished cake slightly, gently release it from the mold and pour over the hot syrup.

Cool the soaked lemon cake a little more and serve. You can also sprinkle the top with powdered sugar for garnish. Enjoy your meal!

Making a delicious homemade cupcake is easy! Delight your loved ones with fragrant lemon iced pastries. The kefir cupcake turns out to be lush and soft, with a velvety structure, and it also does not stale for a long time. Citrus perfectly complements the flavor of the cake.

Kefir lemon cake dough is quick and easy to prepare. Instead of icing, you can simply sprinkle the cake with powdered sugar, but it tastes better with it.

I prepare products according to the list.

Combine eggs and sugar in a bowl.

Beat the ingredients with a mixer until a fluffy light mass is formed.

I add butter at room temperature, beat a little with a mixer.

Then I pour in kefir, beat the ingredients again.

I sift the flour together with the baking powder into the same bowl, beat the dough until the lumps of flour disappear.

I remove the zest from the lemon, and squeeze the juice from the half of the lemon (it will come in handy for making the glaze).

I add the zest to the dough, mix with a spatula or spoon.

I grease the silicone cake pan with butter.

I spread the dough into it with a spoon, level the top.

I preheat the oven to 180 degrees, bake the cake in it for about 35-40 minutes. I check the readiness of the cake with a toothpick.

Putting the cake on the wire rack.

Making lemon frosting. I sift the icing sugar, add strained lemon juice.

I mix the powder and juice until smooth and homogeneous.