
Wet Lemon Cupcake.
The cake is very
All ingredients should be at room
Ingredients:
Lemon - 1 pc.
Egg (C0) - 2 pcs.
Sugar - 100 g
Vanilla Sugar - 10 g
Salt - 1 pinch
Turmeric - 1/3 teaspoon
Butter - 50 g
Sour cream 20% - 100 g
Flour - 200 g
Baking powder - 1 tsp. (with a slide)
For fudge:
Lemon - 0.5 pcs.
Powdered sugar - 5 tbsp. l
Cooking Cupcake:
1. Beat eggs with a pinch of salt, sugar and vanilla sugar for 3 minutes until fluffy light mass.
2. Add sour cream and melted butter at room temperature. Add lemon zest and lemon juice. Whip with a mixer.
3. Mix flour with baking powder, turmeric and sift into the dough, mix with a spatula until smooth.
4. Grease the cake pan with vegetable oil, lay out the dough and flatten. Bake at 170 degrees for 30-40 minutes. My cake was baked for 38 minutes. If you pierce the cupcake with a wooden skewer, it will be completely dry. Leave the cupcake in shape for 10-15 minutes, then remove and cool.
5. For fudge mix 1-2 tbsp. l lemon juice with powdered sugar to a thick state. Pour the cooled cupcake with fudge and can be served.