Lemon Cupcake for Tea
by Editorial Staff
The best flavorful lemon cake recipe from the most common foods. A safe option for a delicious dessert for tea.
Ingredients
- Butter – 150 g + for greasing the mold
- Flour – 150 g + for sprinkling the mold
- Eggs – 3 pcs.
- Sugar – 120 g
- Vanilla – 1/2 teaspoon
- Baking powder – 1/2 teaspoon.
- Salt – 1 pinch
- Lemon (zest) – 1 pc.
- Rum, cognac or lemon liqueur (optional) – 1-2 teaspoon.
- Powdered sugar (for serving)
Directions
- Prepare foods for the lemon cake. Eggs and butter should be at room temperature. Wash the lemon and remove the zest from it, only the yellow part, using a fine grater.
- For baking, I use a 23×10 cm pan, height 6.5 cm.
Grease the pan with butter and sprinkle with flour. - Combine flour, baking powder and salt.
- Beat the butter and sugar well until the sugar dissolves.
- Without stopping whipping, add eggs one at a time.
Add vanilla, zest and alcohol. - Reduce revolutions to a minimum and quickly introduce flour in three steps.
- Bake the lemon muffin in the oven at 170 ° C for about 45 minutes.
- Let the cake cool slightly.
- Remove the lemon muffin from the mold and sprinkle with powdered sugar.
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