Lemon cake is one of the most delicious desserts. The structure of the delicacy is dense, very juicy and moist. Its highlight is its subtle citrus aroma. Thanks to him, the cupcake turns out so fragrant. If you supplement the dessert with impregnation and glaze, its taste will become richer and more delicate.
Classic lemon cake in the oven
A classic recipe cupcake is the perfect accompaniment to tea during the cold winter season. Lemon juice and lemon zest give baked goods a subtle aroma and pleasant sourness.
- Chicken egg 3 (things)
- Granulated sugar 200 (grams)
- Butter 60 (grams)
- Sour cream 100 (grams)
- Baking powder 7 (grams)
- Lemon juice 3 (tablespoons)
- Lemon zest 10 (grams)
- Flour 250 (grams)
- Vanillin 1 plastic bag
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How to bake a classic lemon cake in the oven? Pour a portion of sugar and vanilla into a deep bowl. Beat the eggs into the bulk ingredients and beat them manually with a fork or whisk until an airy foam forms (you can use a mixer). -
The butter should be removed from the refrigerator in advance so that it becomes soft. Add it to the liquid mass along with sour cream. Stir until smooth. -
Mix baking powder and flour.Sift them through a sieve 2-3 times to saturate them with oxygen. Wash the lemon and grate the zest on a fine grater. Squeeze the juice from the fruit. Add the ingredients to the bowl in the quantities indicated in the recipe. -
Mix the cake base. If you use a silicone baking pan, there is no need to grease it. Place the dough in a container and turn on the oven. We heat it to a temperature of 180 degrees. Place the cake inside the oven for 40-50 minutes. -
Before serving the cake for tea, let it cool. Then cut into portions and place on a plate.
Bon appetit!
How to bake lemon curd cake in the oven?
Treat your loved ones and friends to a delicious and satisfying lemon cake, the aroma of which will fill your home with comfort and warmth. The dessert dough is so tender and moist due to the addition of cottage cheese that it simply melts in your mouth.
Cooking time – 2 hours 10 minutes.
Cooking time – 35 minutes.
Number of servings – 8.
Ingredients:
- Eggs – 3 pcs.
- Creamy margarine – 200 gr.
- Sugar – 1 tbsp.
- Cottage cheese – 200 gr.
- Lemon – 1 pc.
- Soda – 1 tsp.
- Flour – 2 tbsp.
Cooking process:
1. Let's start with eggs. We break them in the center with a knife and carefully place the yolks and whites in different containers, washed and prepared in advance. Cover the containers with lids or cling film and place in the refrigerator.
2. Margarine should be removed from the refrigerator in advance. Place the soft mass in a bowl and add sugar. Grind the ingredients together, and then begin to add the yolks one by one and mix the mass.
3. If your cottage cheese is grainy, grind it through a sieve. Do not touch the creamy cottage cheese. Wash the lemon and grate the zest using a fine-hole grater. Add both ingredients to the main mass. Mix everything.
4. Free the lemon pulp from seeds and films. Cut it into cubes and put it in a small bowl. Pour in soda, mix and place in a bowl with dough. Add the pre-sifted flour and knead the dough.
5. Remove the whites from the refrigerator and beat them until peaks appear. Add the whites into the dough in portions and mix the mixture from bottom to top. Turn on the oven and preheat it at 180 degrees. Cover the bottom of the baking dish with parchment and lay out the dough. We level it and place the mold inside the oven. We wait 1 hour.
6. Give the finished cake time to cool, and then cut it into portions and serve. If desired, the dessert can be decorated with powdered sugar.
Bon appetit!
Simple and delicious lemon kefir cake
To make the cake more moist and porous, the whites must first be separated from the yolks and beaten separately until they reach peaks. The whipped product is introduced into the dough gradually and kneaded in one direction.
Cooking time – 1 hour 5 minutes.
Cooking time – 25 minutes.
Number of servings – 8.
Ingredients:
- Kefir 3.2% – 200 ml.
- Lemon zest – 2 tsp.
- Eggs – 3 pcs.
- Flour – 260 gr.
- Sugar – 360 gr.
- Vegetable oil – 100 gr.
- Vanilla sugar – 1 tsp.
- Baking powder – 10 gr.
- Powdered sugar - optional.
Cooking process:
1. First, take a deep container and beat the eggs into it. Then add kefir and sugar to them. Beat the ingredients with a mixer until a single mass is formed.
2. First mix flour and baking powder in any deep bowl, and then sift through a sieve a couple of times. Add the mixture to the whipped mass and work with the mixer again at low speed.
3. Wipe the washed lemon dry with a towel and grate the zest using a fine-hole grater. Add it to the mass.We also add vegetable oil. Mix the products vigorously.
4. Set the oven to heat up to a temperature of 200 degrees. Grease the baking dish with a small amount of vegetable (or butter) oil. Pour the batter evenly into it and place the cake in the oven.
5. After 40 minutes, check the readiness of the cupcake using a toothpick. Take it out of the oven and let it cool. Carefully place the cake on a plate and, if desired, decorate it, for example, with powdered sugar.
Bon appetit!
Lemon cupcakes in silicone molds
The ingredients list below makes a huge lemon cake with a fragrant, citrusy twist. However, we will prepare small portions in silicone molds.
Cooking time – 2 hours 10 minutes.
Cooking time – 55 minutes.
Number of servings – 30.
Ingredients for the dough:
- Butter – 180 gr.
- Sugar – 200 gr.
- Eggs – 2 pcs.
- Flour – 350 gr.
- Soda – 1 tsp.
- Salt – 1 pinch.
- Lemon – 1.5 pcs.
- Kefir – 200 ml.
Ingredients for impregnation:
- Sour cream 20% – 6 tbsp.
- Sugar – 5 tbsp.
- Citric acid – 1 pinch.
- Lemon zest – 1 pinch.
- Lemon juice – 3 tbsp.
Cooking process:
1. Take the butter out of the refrigerator in advance so that it melts a little and becomes soft. Then put it in a deep bowl and beat with a mixer until white foam. Gradually add sugar and continue beating. We will need about eight minutes for this stage.
2. Wash two lemons and grate the zest of both fruits. Squeeze the lemon juice and then strain it through a strainer into a small bowl.
3. We begin to beat the eggs one by one into the butter mixture with sugar. After each beaten egg, beat the mixture with a mixer for about three minutes. Leave 4 tablespoons of lemon zest.Pour the rest of the zest into the dough and beat again with a mixer for about four minutes.
4. Sift the flour mixed with soda through a sieve into a separate container, and then add salt to the mixture. Mix the ingredients with a spoon.
5. Pour flour (2 tablespoons) into the dough, pour in kefir (2 tablespoons) and lemon juice (1 teaspoon). Knead the dough from bottom to top. Then we repeat the process again until we run out of ingredients. Set the oven to preheat (180 degrees) and grease the molds with butter. Pour the batter into ¾ of the molds. We put them in the oven. Bake for about 20-30 minutes.
6. Take the finished cupcakes out of the oven. Let them cool. Place the ingredients for impregnation in a bowl and beat with a mixer until a fluffy foam forms. Place the bowl with the liquid mixture in the refrigerator for 30 minutes. Dip the tops of 15 cupcakes in the mixture, turn them over and place on a large platter. Sprinkle with zest.
Bon appetit!
Lush cake with lemon zest in the oven
We offer you to prepare a bright, sunny cupcake using a very simple step-by-step recipe. The dessert turns out very tasty and aromatic thanks to the light citrus note.
Cooking time – 2 hours 5 minutes.
Cooking time – 40 minutes.
Number of servings – 1.
Ingredients:
- Eggs – 3 pcs.
- Sugar – 225 gr.
- Butter – 150 gr.
- Natural yogurt – 200 ml.
- Lemon juice – 3 tbsp. l.
- Lemon (zest) – 2 pcs.
- Baking powder – 12 gr.
- Vanilla extract (vanillin) – 2 tsp.
- Salt – 0.5 tsp.
- Turmeric – 1 tsp.
- Flour – 350 gr.
- Powdered sugar – 100 gr.
Cooking process:
1. Take the butter out of the refrigerator in advance so that it has time to melt and become soft. Cut it into bars and put it in a bowl. Beat the butter until foamy, gradually adding sugar and salt.
2. Beat in the eggs one by one.After each added egg, beat the dough with a mixer. Then add yogurt and beat the mixture again.
3. Wash the lemons and grate the zest of both fruits. Squeeze out the juice. Add the ingredients to the total mass along with vanilla extract or vanillin, leaving one tablespoon of lemon juice for the glaze. Beat the ingredients again with a mixer.
4. Mix flour, baking powder and turmeric. Sift them through a sieve and add the mixture to the dough. Quickly mix the products. Grease a baking dish with butter and sprinkle with a small amount of flour. Pour the dough into a container.
5. Turn on the oven and set the temperature to 180 degrees. After heating, put the cake in the oven and bake it for 50-55 minutes. We take the hot dessert out of the mold and leave it on the wire rack. We are waiting for the cake to cool down.
6. Prepare the glaze: mix the remaining lemon juice with powdered sugar. Pour it over the cake. Serve to the table on a platter.
Bon appetit!
Step-by-step recipe for lemon poppy seed cake
The cake according to this recipe turns out very tasty, aromatic, soft and crumbly. Poppy seeds give it an interesting spicy taste and a slight crunch.
Cooking time – 3 hours 35 minutes.
Cooking time – 45 minutes.
Number of servings – 1.
Ingredients for the dough:
- Flour – 200 gr.
- Butter – 160 gr.
- Sugar – 160 gr.
- Poppy – 30 gr.
- Eggs – 3 pcs.
- Milk – 3 tbsp.
- Baking powder – 1.5 tsp.
- Vanilla sugar – 1 tsp.
- Lemon – 2 pcs.
Ingredients for impregnation:
- Lemon juice – 100 ml.
- Sugar – 100 gr.
- Cognac (optional) – 1-2 tsp.
Cooking process:
1. Wash both lemons with running water and wipe dry with a towel. Grate the zest of the fruit using a grater with small holes (do not touch the white layer of the peel).
2. Remove the butter from the refrigerator in advance.You want it to melt a little and become soft. Place it in a bowl, add regular and vanilla sugar (vanillin is also an option). Lightly beat the ingredients with a mixer.
3. Beat the eggs into the bowl one by one, beating the mixture with a mixer each time. Then pour the milk into the bowl and add the lemon zest. We use the mixer again.
4. First sift the mixed flour and baking powder, and then add poppy seeds to them. Mix everything again and add it to the dough. Mix the mixture until smooth.
5. Preheat the oven to 170 degrees. Place the dough in a mold previously greased with butter. Flatten it with a spoon and place it inside the oven. Bake for about an hour.
6. Squeeze juice from lemons. We will need 100 milliliters. Pour it into a small saucepan and add sugar. Bring to a boil on the stove. Cool and pour in cognac. Mix. The impregnation is ready.
7. Pierce the finished cake with a toothpick in several places and pour evenly with cognac impregnation. Let cool for a couple of hours.
Bon appetit!
How to bake a delicious lemon cake without eggs?
This sweet pastry recipe is ideal for when guests unexpectedly arrive or you really want something tasty. The dish is best served with hot drinks - tea, coffee or cocoa.
Cooking time – 1 hour 35 minutes.
Cooking time – 20 minutes.
Number of servings – 1.
Ingredients:
- Butter – 120 gr.
- Sugar – 1 tbsp.
- Sour cream – 150 gr.
- Lemon – 1 pc.
- Wheat flour – 200 gr.
- Soda – 1 tsp.
Cooking process:
1. Take out the required amount of butter from the refrigerator in advance so that it has time to warm up and become soft. Place it in a bowl and add sugar.Mix the ingredients with a spoon or beat with a mixer at low speed.
2. Wipe the washed lemon with a towel. Grate only the zest (yellow layer). Add it to the dough along with soda and sour cream. Squeeze the juice of one half of a lemon. Make sure that no bones get into the dough.
3. Sift the flour through a sieve and add it to the dough in portions, stirring the mass vigorously each time.
4. Turn on the oven. We heat it at a temperature of 170-175 degrees for several minutes. Grease the baking dish with oil and place the dough evenly, leveling it with a spoon.
5. Place the cake in the oven and bake for 40-45 minutes. Let it cool for a while, and then remove it from the mold and serve it on a platter.
Bon appetit!
