Lemon pastries have a pleasant taste and delicate aroma, which is why it is so popular among housewives. To prepare this cake, you can use purchased lemon sugar, for example, from the company Kotanyi, or replace it with freshly grated zest.
Pick your recipe
You will need
- - 200 g of wheat flour;
- - 150 g of medium fat sour cream;
- - 150 g odorless sunflower oil;
- - 100 g of sugar;
- - 4 medium-sized chicken eggs;
- - 3 tbsp. tablespoons of Kotanyi lemon sugar or 1/2 lemon zest;
- - 1/2 teaspoon of baking powder.
Instruction manual
1
Separate the egg yolks from the proteins. Place the yolks together with granulated sugar in a deep bowl and whisk with a whisk until a homogeneous mass is formed.
2
Stir in the yolks of sunflower oil, lemon sugar and sour cream. If there is no lemon sugar, then add the zest. To do this, rinse the lemon thoroughly, cut a half and rub the peel from it with a fine grater.
3
Sift the wheat flour through a sieve together with the baking powder of the dough, add to the egg-sour cream mass and mix until smooth.
4
In a clean fat-free dish, using a mixer or a blender with a whisk, beat the egg whites until they turn into a fluffy light foam. Add them to the dough and mix very gently.
5
Lubricate the cake pan with vegetable oil, fill it with dough. Preheat the oven to 180 ° C, place the mold there and bake for 30-40 minutes until cooked. Check the readiness with a match, which should come out dry when piercing the cake.
6
Remove the finished cupcake from the oven, let it cool slightly, turn the mold over and carefully remove the cupcake from the container. You can put a cold, damp towel on the bottom of the pan so that the cupcake comes out faster.
7
Serve the lemon muffin to the table. You can optionally decorate it with icing sugar, melted chocolate or cream cheese whipped with sugar.
