Lemon Glaze Cupcake

It is very easy to prepare a delicious, delicate, aromatic lemon cake with icing!

Ingredients

• Butter (softened) – 180 g + for greasing the mold
• Sugar – 200 g
• Eggs – 4 pcs.
• Lemon – 1 pc.
• Wheat flour – 250 g
• Ground ginger – 0.5 teaspoon
• Baking powder – 10 g
  *
• For glaze:
• Powdered sugar – 160 g
• Lemon juice – 5-7 teaspoon

Directions

1. Remove the zest from the lemon, set aside a small amount to decorate the cake (optional). Squeeze the juice out of the lemon, leave 5-7 teaspoons for the glaze. Combine sugar with soft butter, mix with a mixer at low speed. Add lemon zest and ginger, mix with a mixer until smooth. (You can use the ginger root, chopped with a fine grater.)
2. Then add eggs (you can enter one at a time), beat with a mixer.
3. Add lemon juice, filtered through a strainer, mix.
   Turn on the oven to heat up to 160 degrees.
4. Combine flour with baking powder, mix with a whisk. Add flour to the egg-oil mixture in parts, mix with a mixer.
5. The dough will become smooth and creamy.

   

6. Grease a baking dish with butter or line with parchment. Put the dough in a mold, flatten. Make a depression in the center of the dough with a spatula or knife to avoid excessive cracking of the top of the cake when baking. Bake the muffin at 160 degrees for one hour (focus on your oven).
7. Cool the finished cake on a wire rack.
8. Prepare the icing. Gradually add lemon juice to powdered sugar (0.5-1 teaspoon), stirring after each addition. (You can use lemon juice with water in a 1: 1 ratio, or just water if you want a sweet icing without sourness.)
9. The icing should be thick. If the icing is runny, it will drain off the cake and leave a small transparent layer on the cake.
10. Pour icing on the cooled muffin and garnish with lemon zest.