Lemon Glaze Cupcake
by Editorial Staff
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
- 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.)
- Then add eggs (you can enter one at a time), beat with a mixer.
- Add lemon juice, filtered through a strainer, mix.
Turn on the oven to heat up to 160 degrees. - Combine flour with baking powder, mix with a whisk. Add flour to the egg-oil mixture in parts, mix with a mixer.
- The dough will become smooth and creamy.
- 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).
- Cool the finished cake on a wire rack.
- 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.)
- 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.
- Pour icing on the cooled muffin and garnish with lemon zest.
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