Saturday is baking time and on the table appears... appears on the table... lemon cake.
If it is beautifully poured with icing, decorated with drawings and other confectionery luxuries, then this will already be a festive option. Honestly. Because the cupcake itself is very tasty, not dry, tender, and, at the same time, bright.
But I have a very bad design and decor. I really envy those people whose hands grow from the right place and have enough imagination... I can only pour the dough into a mold and then - smear it with icing or sprinkle with powdered sugar.
And, accordingly, I love those recipes in which this can be dispensed with.
We take:
- 350 grams of flour
- 350 grams butter or margarine for baking
- 350 grams of sugar
- Vanilla, vanillin or vanilla sugar - to taste
- Baking powder - according to the manufacturer's instructions for the brand of baking powder that you have (I usually put one bag for 500 grams of flour)
- 6 eggs
- 300 grams of powdered sugar
- 2 large lemons (can be replaced by taking a couple of tablespoons of dried lemon zest and just ready-made lemon juice).
How we cook:
If you have whole lemons, then we rub the zest from them, and the juice - we survive separately.
Beat eggs with sugar until fluffy. Sift flour, baking powder, zest, vanilla or vanillin into the mixture, knead, gradually adding melted butter or margarine (thawed is a little warmer than room temperature so that it is easily stirred in the dough, but not melted).
When the dough becomes a homogeneous consistency, put it in a mold and send it to the oven for about 200 degrees for 20-25 minutes.
When the cake is baked, we begin to mix the icing: knead 300 grams of powdered sugar with lemon juice, adding the juice in a spoon first, and then in drops. The glaze should not become too runny.
We take out a still warm cupcake from the oven, prick it with a fork or stick in different places and pour over the icing. Then let it cool down completely.
Bon Appetit!