Lemon Iced Cake

A cake is being prepared with the addition of lemon zest. The finished product is covered with sugar-cream glaze.

Ingredients

For the cupcake:

Butter – 125 g
Large eggs – 3 pcs.
Milk – 2 tbsp
Flour – 300 g
Baking powder – 2 teaspoon.
Salt – 0.25 teaspoon
Sugar – 200 g
Lemon zest – 1 tbsp
Lemon extract – 1 teaspoon
Vanilla extract – 0.5 teaspoon
For glaze:
Powdered sugar – 225 g
Butter (melted) – 2 tbsp
Lemon extract – 1 teaspoon
Lemon juice – 1 tbsp

Directions

Turn on the oven to preheat to 180 degrees. Grease a 23 cm round heat-resistant dish with oil.
In a bowl, combine flour, baking powder and salt.
In a separate bowl, beat the butter with sugar, lemon zest, vanilla and lemon extracts. Add eggs gradually, beating well after each. Continuing to beat at minimum power, gradually add dry ingredients, alternating with milk.
Put the dough into the prepared mold and place in a preheated oven, bake the lemon cake for about 40-50 minutes, until a clean wooden stick is punctured. Remove the cake from the oven, let it cool at room temperature for 10 minutes. Then take out the lemon muffin, let it cool completely.
Prepare the icing. In a bowl, combine the icing sugar, butter and lemon extract. Add the required amount of lemon juice to form a homogeneous, not very thick glaze. Cover the lemon muffin with icing.

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