Wet Lemon Cupcake.

Wet Lemon Cupcake.

Wet Lemon Cupcake.

The cake is very aromatic and not too sweet, goes well with sweet and sour fondant on lemon juice.
All ingredients should be at room temperature.


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.

Wet Lemon Cupcake.

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