Classic Lemon Cupcake
by Editorial Staff
A festively laid table turns into an island of comfort, peace and kindness. Guests enjoy tea in a pleasant company with a delicious and aromatic cake. They admire the hostess’s creation, which rises in the center of the table. Yes, you’re right, this is a classic lemon muffin.
Ingredients
- Flour – 300 g + for sprinkling the mold
- Starch – 70 g
- Baking powder – 5 g
- Butter – 270 g + for greasing the mold
- Sugar – 300 g
- Vanilla sugar – 10 g
- Lemon (zest) – 2 pcs.
- Lemon juice – 50-60 ml
- Eggs – 7 pcs.
- Salt – 1 pinch
*
For icing sugar:
- Powdered sugar – 150 g
- Lemon juice – 30 ml
Directions
- Mix 300 grams of flour with 70 grams of starch, add 5 grams of baking powder, sift everything together into a bowl. Set aside.
- Break 7 eggs into a bowl, add a pinch of salt, mix, set aside.
- Grease a baking dish with a diameter of 23 centimeters with soft butter and sprinkle with flour, remove excess flour.
- Remove the zest from two lemons. Put the zest in the mixer bowl.
- With a sharp knife, cut the lemons in half and squeeze the lemon juice through a sieve into the mixer bowl, we need 50-60 milliliters of lemon juice.
- Add 300 grams of sugar, 10 grams of vanilla sugar and 270 grams of soft butter to the lemon juice.
- Beat white at medium speed. In the process of beating, remove the oil mixture from the walls of the mixer bowl. Without stopping whipping, alternately, in three steps, add prepared eggs and flour to the oil mixture.
- The lemon cake batter is ready. We spread it in a prepared form, level it from the middle to the edges, so that a depression is formed in the middle.
- We bake the lemon cake in a preheated oven at 180 degrees Celsius for 45 minutes, check the readiness with a wooden stick.
- Take the finished lemon cake out of the oven, let it cool slightly, put it on the wire rack and leave to cool to room temperature.
- Cover the cooled cake with sugar glaze. We’ll be covering the cake with lemon sugar icing. You can cover the cupcake with any icing or fondant you like.
Let’s start making a simple lemon sugar frosting. Cut the lemon in half with a sharp knife, squeeze the lemon juice into a bowl through a sieve. We need 30 milliliters of lemon juice. - Sift 150 grams of powdered sugar through a sieve, add lemon juice, mix well with a whisk until a smooth homogeneous mass is obtained.
- Pour the lemon cake with the resulting lemon icing. Let the glaze harden.
- Cut the muffin into pieces and serve delicious flavored lemon muffin with black or green flavored tea.
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