Lemon Cupcake

An awesome and moist cupcake. The yellow crumb directly cheers up! The cake turns out to be very fragrant and not too sweet, goes well with sweet and sour fondant on lemon juice.

Ingredients

• Butter (room temperature) – 50 g
• Sour cream 20% – 100 g
• Lemon (juice, zest) – 1 pc.
• Eggs C0 – 2 pcs.
• Sugar – 100 g
• Vanilla sugar – 10 g
• Flour – 200 g
• Baking powder – 1 teaspoon with a slide
• Turmeric (for color) – 1/3 teaspoon
• Salt – 1 pinch
• Powdered sugar (for fondant) – 4-5 tablespoon

Instructions

1. All ingredients should be at room temperature. Mix eggs with a pinch of salt, sugar, and vanilla sugar. Beat for 3 minutes until fluffy and light. Add sour cream and melted butter at room temperature. Beat.
2. Add lemon zest. To do this, grate the surface of the peel on a fine grater – the yellow part, the white one will taste bitter. Add the juice of half a lemon. To make it easier to get juice, you can roll the lemon, pressing it to the table – then it will become soft and pliable. Mix flour with baking powder and turmeric.
3. The dough already contains 2 flavors – vanilla and lemon. Turmeric has its own specific taste, but it is needed here only for color, so it is important not to convey it. Sift flour into the dough. Turn on the oven to preheat to 170 °.
4. Stir with a spatula until smooth. Do not use a mixer as this will increase the stickiness of the flour. Grease the cake pan with vegetable oil. Put the dough into a mold, flatten. Bake at 170 degrees for 30-40 minutes. If you pierce it with a wooden skewer and it is completely dry, the cake is ready.
5. Leave the cupcake in the form for 10-15 minutes, then take it out and cool. For the glaze, mix the juice of the second half of the lemon with powdered sugar until thick. It took me 5 tablespoons of powder. Pour the glaze over the cooled cupcake.