Lemon, Baking, Lemon cake, Cupcake

Delicate lemon cake

Name: Delicate lemon cake
Total time: 1 h
Yield: 8–10
Ingredients: 2 1/2 tbsp. flour; 1 1/2 tsp baking powder; 1/4 tsp soda; 1/2 h. l. year; 200 g butter at room temperature; 1 1/2 tbsp. Sahara; 2 tsp vanilla extract (optional); 3 large eggs at room temperature; juice of 1/2 lemon; grated zest of 1 lemon; 1 st. whole milk

January 24,2023

Incredibly tasty, delicately lemony and very airy. And please, do not reduce the amount of oil in the recipe, sometimes you can still treat yourself.

Ingredients

Servings 8–10

2 1/2 tbsp. flour
1 1/2 tsp baking powder
1/4 tsp soda
1/2 h. l. year
200 g butter at room temperature
1 1/2 tbsp. Sahara
2 tsp vanilla extract (optional)
3 large eggs at room temperature
juice of 1/2 lemon
grated zest of 1 lemon
1 st. whole milk

Cooking

Step 1

Preheat oven to 175 degrees. Butter the bottom of a 28x8 cm cake tin, line with a piece of parchment paper, brush again with oil and dust lightly with flour, shaking off excess. This time I used a large cake pan with a hole in the middle, which I liked even more. The main thing is to take a fairly large shape and always with high sides.

Step 2

Mix flour, baking powder, soda and salt in a bowl.

Step 3

In another bowl, beat the butter and sugar very well until white with a mixer. Add the vanilla extract, then add the eggs one at a time while continuing to beat thoroughly. Add lemon juice, zest and mix thoroughly again. Add the flour mixture and milk alternately, but do not mix too much at this stage.

Step 4

Pour the batter into the mold and bake for approximately 30 minutes. Check readiness with a toothpick. Cool in the mold for 15 minutes, then remove and leave for another 15 minutes. Sprinkle with powdered sugar and serve.