Cupcakes are a rather ancient culinary invention: even in ancient Rome, special pastries were prepared from barley flour with pomegranate seeds, chopped nuts and raisins. Since then, many recipes have been created for more or less rich porous dough with a variety of fillings and flavors. One of win-win options- lemon cake flavored with grated zest and slightly acidified with freshly squeezed citrus juice.

Consider the classic and diet recipes of this dessert, we will designate its use in the practice of diets, as well as possible options composition.

Lemon cake step by step - recipes with photos

In general, the composition of the cake dough and its kneading is not difficult: the baking powder for the dough or soda gives the baked goods a fluffy porous structure, well-beaten eggs ensure its strength, and flour is added in moderation so that the whole mass ultimately has the consistency of a very thick sour cream.

In this case, it is especially important to observe the proportions of the ingredients and knead the dough quickly enough, observing several rules:

• Butter, if included in the recipe, must be preheated before room temperature.
• Chicken eggs, on the other hand, will be easier to beat chilled.
• The flour should be sieved to make the dough airy.
• Raisins, candied fruits and dried fruits, which additionally revitalize the cake, need to be sorted out, rinsed, soaked in boiling water and dried well with a paper towel.
• The baking dish must be greased with oil, sprinkled with flour, or covered with additional oiled baking paper.

Loading forms (large or several small) with ready dough into the oven, you must take into account the following features of this baking:

• Temperature regime must be carefully observed; As a rule, at 180ºC large cakes are baked for at least an hour, small portioned ones - up to 30 minutes.
• For the first 15 minutes, do not open the oven door and / or move containers with baked goods.
• The readiness of the cupcakes is checked by piercing them with a thin wooden knitting needle. If the lumps of dough don't stick to it, it's time to remove the mold from the oven.
• Allow the baked goods to cool slightly before freeing the baked muffin from the mold.

Consider three simple recipes making lemon muffins, varying in size and calorie content.

The first recipe, " Classic lemon zest cake»:

Preparation:

• Beat butter, warmed to room temperature, with sugar in a mixer. In 5 minutes, as a rule, a lot of the necessary splendor is obtained.
• Continuing to beat, add eggs one at a time. The result is a mixture of creamy consistency.
• Pour the baking powder into the flour, sift it and gradually add it to the egg-sugar-butter composition, slowly stirring the dough with a mixer.
• Add the grated zest, stir and put the dough in a mold, greased with butter and sprinkled with flour.
• Bake the cake in the oven evenly heated to 180ºC. This usually takes at least 50 minutes.

The calorie content of such a cake is already read by the composition of its ingredients - about 350 units in 100 grams.

The second recipe, " Small but remote"(20 portions of muffins):

Preparation:

• Place eggs, sugar in the mixer bowl and beat until white.
• Continuing to stir, add milk, butter, sour cream and flour sifted with baking powder.
• Finally, stir in the prepared raisins and finely grated zest into the dough.
• Fill the corrugated paper mini-muffin casings two-thirds of the way with dough and insert into stiffer metal, Teflon or silicone molds... If they are not there, each cake can be placed in a double paper wrapper - then the products will not deform during baking.
• Place the filled tins on a baking sheet and place in the oven at 180ºC. Baking usually takes 25-30 minutes.

The calorie content of these kids is about 270 units in 100 grams.

The third recipe " Lemon kefir cupcake»:

Preparation:

• Beat eggs well. Whisking as before, add kefir, lemon juice, sifted corn flour mixed with baking soda and baking powder.
• Finally, add washed, dried and chopped dried apricots, prepared raisins, grated zest.
• To lay out ready dough into a heat-resistant container greased with vegetable oil and oven at 180ºC for 35-40 minutes.

This cupcake contains 180 kilocalories in 100 grams.

How to combine mouth-watering baked goods with a slimming diet

However, the energy equivalent fragrant pastries can be significantly reduced by varying its formulation. The result is a lean, moderately protein dessert, rich and, including, providing long-term saturation.

Variety of lemon muffins

Thick, fluffy muffin dough provides ample scope for culinary creativity. The composition and decor of lemon muffins include:

• ... By reacting with baking soda and baking powder, it provides an airy, porous structure to the dough and, at the same time, enriches it.
• Candied fruits (from

There's nothing better than putting a muffin tin in the oven on a snowy winter Sunday morning. Sweet crumbly biscuit with bright lemon flavor... Perfect sample sweet pastries on hastily... What's more, this lemon muffin is the perfect mood enhancer: airy, creamy, fragrant, as if soaked in fresh lemon juice. Making such a cupcake is a piece of cake. I just want to warn you: since I really love lemon cake, I give the recipe "double", on large form for German hooks with a hole in the middle. If you have a regular sized mold, cut the food in half. And most importantly, don't forget to buy in advance fresh lemon... Without it, there is simply no lemon cake!

Ingredients for Lemon Cake:

• 300 g flour
• 4 eggs,
• 230 g butter
• 230 g sugar
• 4 tbsp. spoons of milk
• 3 tbsp. spoons lemon juice,
• zest of one lemon,
• 1.5 tsp baking powder.

Lemon cake recipe step by step

1. The usual way making a cake - whipping all the ingredients with a mixer. If the mixer was not at hand, then it doesn't matter - you can beat the butter and sugar with a broom, and just mix the rest with a spoon.

2. Beat butter with sugar. I must say that the oil should be soft. So you need to get it out of the refrigerator an hour and a half before you start making a cupcake.

3. Now add one egg, beat until smooth. Then add the remaining three eggs one at a time.

4. We take whole lemon and ordinary manual fine grater... Without cutting the lemon, three grated the zest, gradually turning the lemon on those sides where there is still a yellow odorous top crust. When the lemon is completely "shaved", add the zest to the dough, cut the lemon in half and squeeze three tablespoons of juice out of it. Keeps the bones out of the dough!

5. Add everything else: milk, flour, baking powder. We mix. Everything. The cake dough is ready. It turns out to be fluid and viscous. We put it in a large form and put it in the oven. (From my point of view, milk can be replaced here plain water- the taste of the cupcake will not be affected.)

5. As I said, it is impossible to say exactly how long it will take you to bake a cupcake. Check the readiness of muffins and biscuits, usually with a wooden stick. I have thin slivers of ice cream sticks made for this case. We pierce the cupcake in the middle. If you have a shape with a hole, like mine, then we pierce, respectively, from either side. We take out the stick, it must be dry. So the cupcake is ready.

From so many ingredients, it turns out very big cupcake... You can sadly eat it alone, as I usually do - my household prefers creamy and chocolate pastries... Or invite guests to the cupcake. Lemon cupcake with fragrant tea in the evening kitchen guarantees a feeling of peace and pleasant carelessness. What is especially valuable in our time is to stop for at least an hour to take a break from the fast-paced modern life.

1. LEMON CUPCAKE

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

COOKING:
Grind margarine with sugar, add eggs and sour cream, stir. Lemon (pre-boil for a few minutes and pour over cold water to release the bitterness), mince or grind with a blender (carefully remove the bones). Add lemon to bowl, stir. Mix flour with baking powder, pour into a bowl and knead the dough. The dough is quite thin. Oven in a 21-23 cm mold, lined with baking paper. Ready cupcake can be cut into two parts horizontally and greased with sour cream or jam, whipped with sugar.

2. CUPCAKE LEMON AIR

INGREDIENTS:
● Butter (softened) - 120 g
● Sugar - 120 g
● Flour - 120 g
● Egg - 2 pieces
● Lemon - 1 piece
● Baking powder - 7 g

COOKING:
Softened butter stir with sugar. Add eggs, beat, then add flour and baking powder. Stir everything thoroughly and stir in the zest and juice of half a lemon (you can add the juice of a whole lemon, for sour lovers). Cover the baking dish with paper (I have a rectangular shape). Lay out the dough, flatten. Bake in an oven preheated to 180 degrees until golden brown (about 20 minutes), but watch your oven. Chill the cake a little, remove it CAREFULLY from the mold.

3. LEMON CUPCAKE WITH POPPY

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

COOKING:
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. Put a little less than half of the dough in a mold with parchment.
Boil the poppy seeds in water for 10 minutes. Drain the water. Add some 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 put in a second layer in a mold.
Top with the remaining dough. We 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. Saturate the still warm cake with this juice. Can be pricked with a toothpick. Make icing from powdered sugar and lemon juice and pour on the cake. Sprinkle lemon zest.

4. LEMON CUPCAKE WITH VEGETABLE OIL

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

COOKING:
The preparation is very simple: Beat the 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, sift into egg mass. Add vegetable oil, knead. Bake for 40-50 minutes at 180 degrees.
It turns out to be gentle crumbly cake... There is no smell of oil at all, do not worry) Delicious! You can also add raisins, nuts, or just make vanilla (add vanilla to the dough).

5. LEMON-LIME CUPCAKE

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

COOKING:
Beat the softened butter with sugar, add zest, turmeric, eggs, whisk well. Sift flour with baking powder, add to the dough and mix well. Grease the baking dish with butter, pour the dough into a mold (you can use special forms for muffins, fill the tins with dough 1/3), level the surface, put in an oven preheated to 180 degrees. Bake the muffin for about 20-25 minutes (muffins in muffins are enough for 15 minutes). Remove the finished cake from the oven, let it cool slightly, transfer on the dish.

6. LEMON-POPPY CUP

INGREDIENTS:
● Egg 135 gr
● Granulated sugar 170 gr
● High-grade flour 180 gr
● Baking powder 5 g
● Lemon zest 15 gr
● Lemon juice 120g + 30g water
● Poppy 20 gr
● Oil drain 150 gr

COOKING:
Beat the egg with sugar until a fluffy mass is formed and the sugar is completely dissolved. Mix all loose components separately. Pour gently into the egg mass and mix. Finally add melted butter and lemon juice mixed with water. Bake at T = 180 * C for 40-50 min.

7. LEMON CAPE

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 glaze:
● 2 tbsp. lemon juice
● 60g icing sugar

COOKING:
1. Put the softened butter in a small bowl, add sugar, beat with a mixer. Without stopping whisking, beat in eggs one at a time, add sifted flour, starch, add lemon zest, juice and sour cream. Stir until smooth.
2. Grease a rectangular baking dish with butter. Transfer the dough into the baking dish. Place the dish in an oven preheated to 180 degrees and bake for 40 minutes.
3. Remove the finished cake from the oven and allow to cool. Mix the lemon juice and the icing sugar, cover the cake on top and let it set.

Incredibly delicious and aromatic lemon muffin that looks so appetizing that you want to serve it even for festive table... This homemade baking it turns out to be fabulously tender, fluffy and juicy - you definitely will not limit yourself to one piece, believe me.

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

If you wish, you can bake such a cake in a slow cooker. Do not forget to grease the bowl with a little vegetable oil, then pour the dough into it and cook in the Bake mode. Cooking time can vary greatly, because the power of the devices, as well as the size of the bowl, differ 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 of the dough dry.

Ingredients:

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

Lemon glaze:

Cooking a dish step by step with a photo:

Wash a couple of large lemons (each weighs 110 grams) thoroughly, scald with boiling water, wipe dry. After that, we remove the zest (the thinnest layer of the peel), without affecting the white layer (it is she who gives bitterness and can spoil this ready meal) with a fine grater.

Squeeze juice from lemons in any convenient way. We filter from seeds and pulp - I got about 100 milliliters.

Grind the sugar with lemon zest with a whisk, spoon or fork - this will free up most of essential oils who will become natural flavor for the cupcake. Then add 6 chicken eggs medium size.

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

Quickly knead the dough - as soon as the flour is not visible, we stop stirring (muffin dough does not like to be fiddled with for a long time). In consistency, this dough turns out to be rather liquid - it easily flows off the spoon.

We take suitable shape for baking (I have a new silicone one, called a Vortex), the bottom and walls of which we grease with a small amount of vegetable oil. We spread (probably still pour) the dough into the mold.

We put the mold in a preheated oven. We bake the lemon cake for about an hour at 170 degrees on an average level (I have gas stove, bottom heating). We check the readiness with a wooden skewer or a toothpick - it comes out of the dough dry, which means the baked goods are ready. My cupcake was ready in 1 hour and 20 minutes. Let the finished baked goods stand in the form for 10 minutes, only after that we take it out.

Such light, aromatic homemade cakes are suitable for tea drinking at any time of the year. Recipe lemon dessert simple and does not imply use a large number components, so practical, busy housewives will like it.

How to make lemon muffin

The aroma of citrus fruits is to the liking of many, so dishes using zest, juice and lemon pulp are very popular. Baking takes a special place among them. You can make a lemon muffin in less than an hour, and the process doesn't require a lot of hassle. The products necessary for this can be found in any kitchen, and only a mixer is useful from technology, in the absence of which it is allowed to use a simple whisk.

Lemon cupcake - recipe with photo step by step

One of the components for baking dough is butter, and not butter, but vegetable. This product gives the dessert a slightly moist, velvety texture. Thanks to the impregnation, the baked goods acquire more rich taste and aroma. Each lemon muffin recipe is unique as 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 is worth trying to experiment in the process of its preparation.

Lemon cupcake - classic recipe

• Cooking time: 1 hour.
• Servings Per Container: For 4 Persons.
• Calorie content: 345 kcal / 100 g.
• Cuisine: English.

Thanks to the citrus sourness, the dessert brings vigor, and light sweetness baking gifts good mood... The dish can be prepared for breakfast or for a family evening tea. The taste of lemon muffins is famous in the world of pastry chefs and professional chefs from different corners the world. Optionally, the classic lemon muffin recipe can be supplemented sugar glaze either gentle butter cream... It is useful 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.;
• fat milk - 2 tbsp. l.

Cooking method:

1. In a bowl, combine baking soda, flour, and baking powder.
2. Beat eggs with granulated sugar separately, add vanilla, melted butter, grated citrus zest and pour in the lemon juice.
3. Gently pour the liquid egg mass into the mixed dry mixture.
4. Preheat the oven, oil the mold and fill it with the finished dough. Cook the dish for 45 minutes at 180 degrees.
5. Prepare the icing while baking. To do this, add powdered sugar to the warmed milk. After mixing the components, wait until the powder is completely dissolved. Ready dessert must be greased with milk glaze and served with tea.

Lemon muffin in a slow cooker

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

Using the components listed below to prepare the dough, you can make a dish using conventional oven however, the slow cooker makes lemon muffin quicker and easier. Preparation of the base for baking takes no more than 8 minutes, while in 45-50 minutes the dessert manages to bake evenly, resulting in very airy, soft and not at all moist. For lovers 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 packing;
• lemon zest - 50 g;
• flour - 230 g;
• lemon juice - 1/5 tbsp.;
• sugar - 150 g

Cooking method:

1. Beat sugar with butter using a mixer or blender (this will take no more than 3 minutes). Here, start adding eggs one at a time, without stopping to work with the device. After adding each additional egg, beat until smooth.
2. Rub the lemon zest on a grater without removing it from the fruit. When all the yellow rind has been removed from the fruit, cut it into 2 parts and squeeze the juice out of one into a separate container.
3. Add citrus shavings and juice to the egg mass. Stir the baking base thoroughly.
4. Before adding it to the dish, flour must be sifted through a sieve - this will give the dessert additional airiness.
5. Baking powder is poured into the dough last, after which the base should be well kneaded with a spoon.
6. Gently place the dough in the oiled bowl of the appliance, activate the “Bake” option by setting the timer to 50 minutes. When the multicooker beeps, the cupcake is ready. It remains only to remove it from the container, cut into portions serve with a hot drink.

Lemon kefir cupcake

• Cooking time: 1.2 hours.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 333 kcal / 100 g.
• Purpose: breakfast / dessert.
• Cuisine: English.
• Complexity of preparation: low.

Lemon kefir cake - fragrant, very soft and delicious pastries, characterized by a pleasant unobtrusive citrus note... V original recipes the dish is prepared without adding raisins, but this component adds spice to the dessert and makes it sweeter. Ready baked goods can be sprinkled icing sugar or cover lemon glaze, while its acidity can be reduced by diluting citrus juice with a little water. How to bake a cupcake?

Ingredients:

• kefir - 0.25 l;
• high-quality flour - 320 g;
• sunflower oil refined - 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:

1. Combine sugar, 4 eggs in a deep bowl. Beat the food at high mixer power for 5 minutes. The mass should lighten and increase in volume.
2. Pour kefir at room temperature or slightly warmed up here (otherwise the baked goods will not acquire the desired splendor).
3. Pour vegetable oil into the mixture, mix the ingredients with a spoon. Add baking powder, vanilla extract.
4. Sift the flour, add it to the base for the dessert, mix the dough well again, which should turn out to be homogeneous and thick.
5. Rinse the lemon, pour boiling water over it, grate the zest on a grater, and chop the remaining fruit using a meat grinder or blender. You must first remove the bones from the fruit.
6. Add citrus pulp and zest along with raisins (pre-pour the product hot water for 5 minutes, then dry it) into the dough, mix it again.
7. Next, put the base in an oiled mold (if you use a silicone mold, you do not need to lubricate it with oil).
8. It is necessary to bake the product at 180 degrees for about 45 minutes. To prevent the top of the cake from getting too fried, cover the dish with paper or cling foil half an hour after sending the dessert to the oven.
9. If the toothpick stuck into the dessert remains wet after the specified time, keep it in the oven for another 5-7 minutes.
10. Remove the finished cake with lemon from the oven, cool without taking it out of the mold, and then transfer it to the wire rack and cover with a brush with impregnation, which can be prepared by mixing sweet powder with a little lemon juice and water. Alternative option- just sprinkle the dessert with icing sugar.

Lemon Cupcake from Emma's Granny

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 380 kcal / 100 g.
• Purpose: breakfast / dessert.
• Cuisine: American.
• Complexity of preparation: low.

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

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 with 2 lemons.

Cooking method:

1. Remove the zest from the citrus, rub it. Squeeze out the specified amount of juice from the peeled fruits.
2. Beat melted butter, sugar, 2 eggs with a mixer / blender. The zest should also be added here, mixing the mass thoroughly with a spoon.
3. Mix the sifted flour with soda, salt, gradually add the egg-oil mixture to the dry products. Here you need to pour a glass of kefir and 2 tablespoons of lemon juice.
4. When the dough is perfectly uniform, place it in an oiled pan, flattening it with a spoon. Bake the dish at 180 degrees for about 55 minutes.
5. Finished product should be allowed to cool before serving. Sprinkle dessert sweet powder or brush with syrup (the latter is suitable for those who like wet muffins).

Lemon zest cupcake

• Cooking time: 1.5 hours.
• Servings Per Container: 7 Persons.
• Calorie content of the dish: 196 kcal / 100 g.
• Purpose: breakfast / dessert.
• Cuisine: English.
• Complexity of preparation: low.

Traditionally, a dish of small size and rectangular shape is prepared, but this is not of fundamental importance. However, there is one requirement for any variation on the preparation of muffins - cracks should form on the top of the muffins during the baking process. It doesn't matter if you are cooking dessert in the oven, slow cooker or bread maker. To perfect the lemon zest cake recipe below, soak it hot at the end. sugar syrup(you can do this directly in the form).

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:

1. Combine flour with baking powder.
2. Separately, beat the eggs with granulated sugar on a high power blender / mixer. Add vanillin, melted butter, 2 tablespoons of milk and 1 tablespoon of grated citrus zest to this.
3. Gradually add the resulting mass to the flour, mix (you should get an elastic mass, thicker than sour cream).
4. Pour the base into a pre-oiled mold. Send the container to the oven, but it is better to place it at the bottom of the oven.
5. After 15 minutes of baking, cut the cake in the middle at the top (optimal depth is 1 cm).
6. Cook the product for another 45 minutes, then remove the dish from the oven and leave the dish to cool. For cooling, you can use the grate on which the finished cake is laid out, but this must be done carefully so that delicate pastries did not fall apart.

Lemon Soaked Cupcake

• Cooking time: 55 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 400 kcal / 100 g.
• Purpose: breakfast / dessert.
• Cuisine: European.
• Complexity of preparation: low.

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

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:

1. Free the lemons from the peel, grate it finely.
2. Whisk granulated sugar with butter, add turmeric and citrus flakes to a homogeneous mass.
3. Squeeze the juice out of 1 lemon.
4. Separate the yolks and whites and beat separately. In this case, the dishes must be perfectly clean and dry.
5. Send the yolks into a mixture of flour, soda and salt. Grind the ingredients. Mix the mass with oil mixture.
6. Send whipped whites here. Stir the dough gently by moving the spatula from the bottom up.
7. Transfer the baking base to an oiled pan. Send the future cake to the oven for 40 minutes, while optimal temperature will be 180 degrees.
8. To make the impregnation, squeeze the juice of 1 lemon, mix the product with the powdered sugar, add a little rum and stir the syrup until the sand is completely dissolved.
9. Pour the finished impregnation over the cooled cake using a spoon.
10. When the dessert is infused for an hour, treat your family and friends to it.

Lemon muffins - secrets from the chefs

To prepare delicious cupcakes with lemon, it is important to adhere to the recipe as accurately as possible: each option for preparing a dessert has its own peculiarity, so nothing needs to be changed without the need. Experienced chefs advise:

• if the recipe indicates that the components need to be mixed, then you should not beat them, otherwise the structure of the cake will crumble too much, it will lose its density;
• lemons should be chosen exclusively fresh and of high quality;
• only the yellow part of the citrus peel should be rubbed - the white does not have a bright taste and smell, therefore it is not added to baked goods;
• before crushing the zest, the fruit must be thoroughly washed and doused with boiling water - this will remove the wax layer;
• if desired, you can add to the cupcake different products: candied fruits, poppy seeds, chocolate, nuts, etc.

Learn how to cook with other recipes.

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