Lemon Soaked Cupcake
0
893
Kitchen
Russian
Calorie content
177.4 kcal
Portions
5 port.
Cooking time
50 minutes
Proteins *
7.2 gr.
Fats *
4.8 gr.
Carbohydrates*
42.4 g
The youngest and most inexperienced housewife can handle this simple recipe. Delicate aroma, light sourness and juicy impregnation are the main features of our cake.
Ingredients
Cooking process
Heat the butter to room temperature (do not melt). Separate the zest (yellow colored peel) from the lemon, grate on a fine grater. Break eggs into a bowl, add sugar, salt, zest and beat with a mixer or blender until the sugar dissolves and foam appears. Add soft butter, stir well until smooth. In a separate bowl, combine flour, starch and baking powder. Add in several steps, whisking so that there are no lumps. The finished dough has a homogeneous structure and is thicker than pancakes.
While our cake is baking, boil the soaking syrup. Combine water, sugar and lemon juice in a saucepan. Bring to a boil over low heat and simmer for a couple of minutes. Take the cake out of the oven and brush it hot with soaking. While it cools, the syrup is absorbed, giving it softness, tenderness and flavor. After a few hours, remove the cake from the pan, carefully peeling off the paper, and call the household to the table.
Enjoy your meal!