Lemon cake is a simple and light dessert, so pastries are very popular with housewives. And light citrus notes and aroma are to the taste of all eaters. Read how to cook a tasty dish in this review.
Recipe content:
- How to Make Lemon Cupcake - Cooking Secrets
- Lemon muffin - classic recipe
- Lemon muffin: a simplified version
- Flourless lemon muffin
- Chocolate lemon muffin
- Curd Lemon Cupcake
- Video recipes
Cupcakes are an ancient culinary invention, many recipes have been created. Lemon cake is a win-win option, which is flavored with grated zest, acidified with freshly squeezed juice, and sometimes dough based on dry lemon drink is kneaded. Due to their variety, housewives love to cook this product. Depending on the ingredients included in the composition, the finished dessert has a different taste. Below we will tell you several recipes of varying complexity that will be within the power of any novice housewife.
How to Make Lemon Cupcake - Cooking Secrets
- To make the cake lush, add the yolks and whipped whites separately into the dough.
- Baking powder or baking soda will give a fluffy and porous structure to the product.
- Beaten eggs will ensure the baking strength. They whip better when chilled.
- If butter is included in the recipe, then it should be warmed to room temperature.
- Sift the flour through a fine sieve, then the dough will turn out to be airy.
- If you are making lemon curd cake, it is important that it is well baked and moderately moist. To do this, choose a dryish cottage cheese, which you must first grind through a fine sieve.
- Additionally, raisins, candied fruits, dried fruits, nuts, chocolate will revive the cake …
- Be sure to grease the baking dish with oil, sprinkle with flour or cover with oiled baking paper.
- Observe a baking temperature of no more than 180 ° C.
- A large one cupcake takes longer to bake up to one hour, small portions up to 30 minutes.
- Do not open the oven door for the first 15 minutes or move the container with baked goods.
- Check the readiness of the products by piercing them with a thin wooden knitting needle. These can be toothpicks, skewers, or matches. Lumps of dough should not stick to them.
- Allow the cake to cool down to room temperature before removing it from the mold.
- The finished cake can be sprinkled with icing sugar, icing or fondant.
Lemon muffin - classic recipe
There is nothing complicated in the recipe for a classic lemon cake, while the aroma, airiness, taste and amazing citrus aroma will drive everyone who tries it crazy.
- Caloric content per 100 g - 343 kcal.
- Servings - 1
- Cooking time - 1 hour 10 minutes
Ingredients:
- Flour - 300 g
- Sugar - 1 tbsp.
- Sugar powder - 1 tbsp.
- Lemon zest - 1 tsp
- Egg - 3 pcs.
- Butter - 40 g
- Baking powder - a pinch
- Milk 3, 2% - 2 tablespoons
- Vanillin - 1 tsp
- Soda - a pinch
- Lemon juice - 50 ml
How to make lemon cake step by step (classic recipe):
- Combine flour, baking soda and baking powder.
- In another container, beat the eggs and sugar until fluffy. Then put butter at room temperature and vanillin. Stir.
- Remove the zest from the lemon, squeeze out the juice and send to the egg mass.
- Mix everything well and pour the mixture into the dry mixture.
- Grease a baking dish with butter and lay out the dough.
- Place the cake in a preheated oven to 180 degrees for 45 minutes.
- Cool the finished baked goods, remove from the mold and brush with glaze.
- For the icing, pour the sugar into warm milk, stir and pour over the cake.
Lemon muffin: a simplified version
A simple lemon muffin recipe for those who do not like to mess with complex recipes for a long time. There are not many steps to follow. However, due to its components, the product has a unique taste.
Ingredients:
- Flour - 1 tbsp.
- Semolina - 1 tbsp.
- Sugar - 1 tbsp.
- Kefir - 2 tbsp.
- Zest - one lemon
- Baking powder - 2 tsp
- Vegetable oil - 0.5 tbsp.
- Vanilla sugar - 1 tsp
How to make lemon cake step by step (simplified version):
- Combine all ingredients except baking powder in one bowl.
- Mix everything well until smooth and leave for 20 minutes to swell the semolina.
- Then add baking powder and mix.
- Pour the dough into a greased mold and send to a heated oven to 200 degrees for half an hour.
Flourless lemon muffin
A step-by-step flourless cake recipe with boiled lemons, ground almonds and cream cheese cream will brighten any holiday table. The product is not budgetary, but very tasty.
Ingredients:
- Lemons - 2 pcs.
- Peeled almonds - 150 g
- Sugar - 200 g
- Eggs - 3 pcs.
- Baking powder - 1 tsp
- Vanilla sugar - 5 g
- Cream cheese -270 g
- Heavy cream - 50 ml
How to make flour-free lemon cake step by step:
- Wash the lemons and boil until soft for about 1.5 hours. After cool, cut in half and remove the seeds. Then grind with a blender until smooth.
- Grind the almonds to flour with a blender or coffee grinder.
- Beat the eggs with a fork.
- Combine lemon puree, almond crumbs, eggs, baking powder, sugar (50 g) and vanilla.
- Cover the mold with baking parchment and pour out the dough. Bake the cake at 180 degrees for 50 minutes.
- Remove the finished product from the mold, remove the paper and cool on a wire rack.
- Make the cream by whisking cream cheese with cream, powdered sugar (150 g) and a pinch of vanilla. Lubricate the surface of the cake with the resulting mass and put it in the refrigerator for 2 hours.
Chocolate lemon muffin
To diversify the taste of oven-baked lemon cake, you can add chocolate notes to the dough. Then the crumbly cake will acquire not only a light lemon bitterness, but also a delicate chocolate taste.
Ingredients:
- Eggs - 1 pc. in dough, 4 pcs. in cream
- Sugar - 50 g per dough, 150 g per cream
- Butter - 70 g
- Cocoa powder - 20 g
- Almonds - 30 g
- Flour - 150 g
- Yolk - 1 pc.
- Cream 33-35% fat - 150 ml
- Lemon - 2 pcs.
- Dark chocolate - 100 g
How to make a chocolate lemon cake step by step:
- Combine eggs with sugar and beat well. Add oil and stir.
- Grind the almonds with a blender and add to the egg mixture.
- Then add cocoa and flour sifted through a fine sieve and knead the dough.
- Grease the mold with butter and lay out the dough, making a small side in a circle. Cover with cling film and refrigerate for 30 minutes.
- Heat the oven to 180 degrees and put the cake on for 15 minutes so that the dough rises evenly.
- While the dough is cooling and baking, prepare the filling. First, grate the lemon skin on a grater, and squeeze the juice out of the pulp to make about 100 ml.
- Beat eggs and yolk with a mixer with sugar. Pour in the cream, add the zest and lemon juice. Stir.
- After 15 minutes, remove the crust from the oven and pour the filling into the middle. Return the cake to the oven for 45 minutes. Do this quickly to keep the cake warm.
- 5 minutes before cooking, remove the cake and sprinkle with grated chocolate.
- Send it back to the oven to melt and absorb into the filling.
Curd Lemon Cupcake
Thanks to the cottage cheese added to the dough, the baked goods are more tender, creamy and remain fresh for a long time. The combination of exotic taste and benefits of cottage cheese is ideal for breakfast or dessert.
Ingredients:
- Flour - 1, 5-2 tbsp.
- Cottage cheese - 400 g
- Sugar - 1 tbsp.
- Eggs - 4 pcs.
- Butter - 1 tablespoon
- Lemon - 1 pc.
- Soda - 1 tsp
Step-by-step preparation of curd-lemon cake:
- Grind the cottage cheese through a fine sieve and send to the butter mass.
- Cut off the ends of the lemon, remove the seeds, cut and place in a blender. Pound it until puree and place it over the curd.
- Whip the soft butter with half the sugar and add to the food.
- Beat eggs with a mixer with the remaining sugar and add to the rest of the ingredients.
- Pour baking soda and sifted flour next. Stir and transfer the dough to a baking dish.
- Heat the oven to 180 degrees, where bake the cake for 45 minutes.
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