Juicy lemon cake. Lemon cake step by step - recipes with photos

Baking lemon cake in the oven at home

Cupcake is a sweet confectionery product invented in ancient Rome. But since the 16th century, along with the spread of granulated sugar, cupcakes began to be prepared all over the world. Nowadays, muffins are made from yeast or sponge dough; the shape of the baked goods can be round, square, or rectangular. The main thing is that the baked goods should be sweet; very often they add fruits and berries in sugar. Today I propose to bake an incredibly fragrant and super tasty lemon cupcake in the oven. It can be prepared both in large form and in small portion molds. But the classic recipe for lemon cake involves using a special mold with a hole on top, in which I will bake a delicious lemon dessert from delicate sponge dough with lemon glaze and a very appetizing citrus aroma.

Ingredients:

• 175 g butter;
• 175 g sugar;
• 3 chicken eggs;
• 1.5 tsp. baking powder;
• 2 tbsp. l. milk;
• 100 g powdered sugar;
• 2 lemons;
• 210 g wheat flour.

Classic recipe for lemon cake in the oven with photos step by step

Preparatory stage: remove the butter from the refrigerator and leave it in the kitchen. It should soften well.

1. First of all, prepare the lemons. We need zest and juice. Boil water in a kettle and scald the fruits with boiling water, then dry them with a towel. We remove the thin yellow layer of skin without the white layer - it will give off bitterness. For this purpose, we will use a grater or a special knife to remove the zest. Cut each lemon into two halves and squeeze out the juice. We remove the seeds that have fallen into the juice or strain it through a sieve. Roll the peeled lemons over the board with your palm until they become soft. Cut into two halves. Squeeze out the juice.

2. Transfer the softened butter to a deep container. Add sugar. Beat with a whisk until fluffy.

3. Beat in the eggs. Continue using the mixer until evenly distributed.

4. Pour in cooled milk and stir.

5. Sift the flour and mix it with baking powder. Add the flour mixture to the liquid ingredients in parts. After each addition of dry products, carefully mix with a mixer or hand whisk; there should be no lumps.

6. Add lemon zest and stir.

7. Select baking molds. When using ceramic, glass and iron containers, they need to be greased with butter. Silicone molds do not need to be greased. Distribute the dough among the molds, leaving 1-1.5 cm free at the top. Bake at 180 degrees for 30-50 minutes. Baking time depends on the power of the oven. We pierce the finished baked goods with a wooden one and look: if the skewer is dry, remove the homemade lemon cake from the oven, and if the skewer has leftover batter, leave the baked goods in the oven for another 5 minutes.

8. To fill, mix the juice of two lemons (about 4-5 tablespoons) with sifted powdered sugar. Stir with a spoon until the powder dissolves.

9. Prick the hot cake with a toothpick and pour lemon glaze over it. Leave to cool completely and then carefully remove from the mold.

10. Add powdered sugar to the remaining liquid glaze to thicken the mixture and decorate the top of the cupcake. You can also use chocolate shavings, melted chocolate, or just leftover lemon zest as a decoration.

The delicious lemon cake is ready in the oven. According to the classic recipe, the baked goods are very fluffy, tall, with a hole in the middle. Enjoy your tea!

1. One of the most important conditions when baking a cupcake is the right lemons. Before purchasing, you can lightly rub the lemon with your thumb to get an idea of ​​how aromatic and tasty the citrus fruit will be.
2. Good butter is full-fat butter with at least 82.5% fat content.
3. It is better to use premium flour - sponge cakes with it are softer and airier.
4. To make lemon cake at home, it is not necessary to use a mold with high sides and a hole in the middle. Any pie pan or small muffin tin will work.
5. The lemon sourness and aroma of zest in the cupcake are best complemented by dark and milk chocolate, which can be used for icing, grated on top or simply served as a snack with tea.

Incredibly tasty and aromatic lemon cake, which looks so appetizing that you want to serve it even at the holiday table. This homemade pastry turns out fabulously tender, fluffy and juicy - you definitely won’t limit yourself to just one piece, believe me.

In general, at the order table, Anechka asked to prepare portioned lemon cupcakes, but I so wanted to try out my new form that it was decided to bake one large cupcake. However, you can easily pour the dough into portioned molds and bake the cupcakes (or muffins) at 170 degrees for 20-25 minutes (until dry). You will get a lot of cupcakes that will be in no way inferior to the lemon beauty.

If you wish, you can bake this cake in a slow cooker. Don't forget to grease the bowl with a small amount of vegetable oil, then pour the dough into it and cook on the Baking mode. Cooking time can vary greatly, because the power of the appliances, as well as the size of the bowl, vary from model to model. In any case, after 50-60 minutes, check the lemon cake for readiness: visually or using a thin wooden skewer, which should come out dry from the dough.

Ingredients:

(300 grams) (300 grams) (6 pieces) (200 grams) (200 milliliters) (60 milliliters) (1 tablespoon) (10 grams)

Lemon glaze:

Cooking the dish step by step with photos:

Wash a couple of large lemons (each of mine weighs 110 grams), scald them with boiling water, and wipe them dry. After this, remove the zest (the thinnest layer of the peel), without touching the white layer (it is this that gives bitterness and can ruin the finished dish) using a fine grater.

Squeeze juice from lemons using any convenient method. Strain from the seeds and pulp - I got about 100 milliliters.

Grind the sugar with the lemon zest using a whisk, spoon or fork - this will release most of the essential oils, which will become a natural flavor for the cake. Next, add 6 medium-sized chicken eggs.

Beat the aromatic sugar with the eggs with a mixer at high speed for about 5-7 minutes or until the mass lightens and increases in volume and the sugar is completely dissolved. Remember that the whipping time depends on the power of your electric assistant and may differ from that indicated in the recipe!

Quickly knead the dough - as soon as the flour is no longer visible, stop stirring (cake dough does not like being handled for a long time). The consistency of this dough is rather liquid - it easily flows off a spoon.

We take a suitable baking dish (I have a new silicone one, called Whirlwind) and grease the bottom and walls with a small amount of vegetable oil. We put (probably still pour) the dough into the mold.

Place the pan in a preheated oven. Bake the lemon cake for about an hour at 170 degrees on medium level (I have a gas stove, bottom heat). We check the readiness with a wooden skewer or toothpick - the dough comes out dry, which means the baked goods are ready. My cake was ready after 1 hour and 20 minutes. Let the finished baked goods stand in the pan for 10 minutes, only then take it out.

For many, a lemon cake recipe seems like something very complicated and tedious. In fact, everything is just the opposite, and you can see this for yourself by using one of the proposed recipes.

Classic recipe

The classic recipe is considered the simplest and fastest, but the taste and aroma of this baking can drive you crazy.

Ingredients for preparation:

Two spoons of milk;
powdered sugar - glass;
a pinch of salt and baking powder;
three eggs;
150 grams of sugar;
spoon of lemon zest;
40 grams of butter;
0.3 kg flour.

Cooking process:

1. Prepare two containers.
2. Place salt, baking powder and flour in one.
3. Beat the contents of the eggs into another, add sugar to them and use a mixer. Then add the lemon zest, a little more lemon juice and butter. Bring this mixture to a homogeneous consistency and mix with the first mass.
4. Transfer the resulting dough into a suitable baking container and keep it in the oven for about 45 minutes, turning the temperature to 180ºC.
5. While this process is going on, let's make the glaze. To do this, heat the milk, but do not let it boil, and combine it with powdered sugar.
6. Take the cake out of the oven, pour glaze over it and serve to guests and loved ones.

Cooking in a slow cooker

Another option that is easiest to implement in a slow cooker. It is also considered classic, but is done a little differently.

Required Products:

0.2 kg flour;
two tablespoons of lemon juice and a spoonful of zest;
four eggs;
0.2 kg butter;
half a packet of baking powder;
0.1 kg sugar.

Cooking process:

1. Leave the butter for at least 10 minutes if it was previously in the refrigerator. It needs to be not cold.
2. Combine it with sugar and beat with sugar for literally a couple of minutes. Then add the eggs one at a time, beating again after each egg.
3. Prepare the lemon zest and juice and place them in a separate container for now.
4. Mix flour and baking powder, let them stand for about 10 minutes and combine with the egg mixture. Send the lemon parts there too.
5. Bring the dough until smooth, transfer it to the multicooker bowl and turn on the “Baking” mode for about 50 minutes. The exact cooking time depends on the power of the appliance.

In silicone molds in the oven

You can make not just one whole cupcake, but many small, portioned ones in silicone molds. This option is suitable for children or for meeting guests.

Ingredients for the dish:

One lemon;
two eggs;
spoon of soda;
½ cup sugar;
flour-glass;
0.1 kg butter.

Cooking process:

1. First, remove the eggs and butter from the refrigerator and allow them to warm up before using until they are at the same temperature as in the room.
2. Beat the butter well with a mixer, add sugar and bring until smooth, again using a mixer. Then add the eggs one at a time, beating the mixture.
3. Remove the zest from the lemon, but do not touch the white fibers. Grind it and squeeze the juice out of the fruit. Add the resulting components to the dough.
4. All that remains is to add the flour and baking powder, mix everything thoroughly and distribute among the molds so that they are a little more than half full. Bake for about 20 minutes at 190 degrees.

Lenten Lemon Cake

Fairly light, non-greasy and low-calorie – lean lemon cake. A good replacement for sweet desserts for those who are fasting or losing weight.

For baking you will need:

One large lemon;
0.1 liters of vegetable oil;
spoon of soda;
230 grams of sugar;
a little more than 300 grams of flour;
vanillin optional.

Cooking process:

1. Wash the lemon well, cut it into small pieces and remove the seeds. Blend with a blender until smooth and add a little regular water.
2. Separately combine sugar and butter, mix, add lemon mixture there.
3. Then add vanillin, soda and flour. All that remains is to fill the mold with the mixture and bring it to readiness for 50 minutes, turning on the heat at 190 degrees.

How to cook in a bread machine

Required components:

0.3 kg flour;
butter – 0.1 kg;
one lemon;
eggs - three pieces;
about 200 grams of sugar;
a pinch of salt.

Cooking process:

1. Break the eggs into a bowl, stir them lightly with a fork or whisk, add all the other dry ingredients from the list.
2. Remove the zest from the lemon, grind it, and squeeze out the juice.
3. Pour the egg mixture into the bread machine, add the prepared lemon parts and melted butter. Knead.
4. Set the “Cake” program or simply the desired temperature and cook for half an hour.

A simple recipe with kefir

For the cupcake you will need:

Lemon;
one and a half glasses of kefir;
0.2 kg butter;
spoon of soda;
flour - three glasses;
three eggs;
one and a half glasses of sugar.

Cooking process:

1. Carefully cut the zest from the lemon so as not to catch the white fibers and chop it. Squeeze out the juice. Mix all this with kefir, melted butter and soda.
2. You also need to combine sugar with eggs, bring the mixture to homogeneity using a mixer, and then mix both prepared masses together and add flour. As a result, you should get a mass similar in consistency to that made for pancakes.
3. Place it all in the oven and keep it at 180 degrees for at least 35 minutes. Check readiness before serving.

Lemon curd cake

For the dish you will need:

Two glasses of flour;
0.4 kg cottage cheese;
a large spoon of butter;
tsp soda;
one lemon;
sugar - glass;
four eggs.

Cooking process:

1. Take only a third of the mass of sugar on the list and mix first with butter and then with cottage cheese.
2. Cut the lemon into pieces and puree in a blender until smooth.
3. Beat the eggs and the remaining sugar and combine all the parts: curd mass, egg and lemon.
4. Add soda and flour. The mixture should increase slightly in size. After that, put it in a mold and cook for about 40 minutes, preheating the oven to 190 degrees.

Lemon-infused baked goods

Required ingredients for the dish:

Two glasses of flour;
lemon;
½ cup sugar;
0.25 liters of kefir;
0.1 kg butter;
tsp baking powder;
two eggs.

Cooking process:

1. Remove the zest from the lemon and squeeze the juice from the fruit itself.
2. Place all the ingredients from the list in a container, except lemon juice and two tablespoons of sugar. Make the mixture homogeneous by first whipping the butter.
3. Transfer the resulting dough into a mold and bake for about an hour at 180 degrees.
4. Mix the remaining sugar with lemon juice and heat the mixture until the sweet grains are completely dissolved.
5. Pour the finished cake with lemon filling, after which it can be served.
As you can see from the recipes, everything is really very simple, if you have the desire. Indulge in pleasure and prepare this fragrant cupcake.

Step-by-step preparation of lemon cake (classic recipe):

1. Combine flour, soda and baking powder.
2. In another container, beat eggs and sugar until fluffy. Then add room temperature butter and vanillin. Stir.
3. Remove the zest from the lemon, squeeze out the juice and add to the egg mixture.
4. Mix everything well and pour the mixture into the dry mixture.
5. Grease a baking dish with oil and place the dough.
6. Place the cake in a preheated oven at 180 degrees for 45 minutes.
7. Cool the finished baked goods, remove from the pan and brush with glaze.
8. To make the glaze, pour sugar into warm milk, stir and pour over the cake.

A simple lemon cake recipe for those who don’t like to tinker with complex recipes. There are not many steps that need to be strictly followed. However, thanks to its components, the product has a unique taste.

Ingredients:

• Flour - 1 tbsp.
• Semolina - 1 tbsp.
• Sugar - 1 tbsp.
• Kefir - 2 tbsp.
• Zest of one lemon
• Baking powder - 2 tsp.
• Vegetable oil - 0.5 tbsp.
• Vanilla sugar - 1 tsp.

1. In one bowl, combine all ingredients except baking powder.
2. Mix everything well until smooth and leave for 20 minutes to allow the semolina to swell.
3. Then add baking powder and stir.
4. Pour the dough into a greased mold and place in a preheated oven at 200 degrees for half an hour.

Ingredients:

• Lemons - 2 pcs.
• Peeled almonds - 150 g
• Sugar - 200 g
• Eggs - 3 pcs.
• Baking powder - 1 tsp
• Vanilla sugar - 5 g
• Cream cheese – 270 g
• Heavy cream - 50 ml

1. Wash the lemons and boil until soft for about 1.5 hours. After cooling, cut in half and remove the seeds. Then blend with a blender until smooth.
2. Grind the almonds to flour using a blender or coffee grinder.
3. Beat the eggs with a fork.
4. Combine lemon puree, almond crumbs, eggs, baking powder, sugar (50 g) and vanilla.
5. Cover the pan with baking parchment and pour in the dough. Bake the pie at 180 degrees for 50 minutes.
6. Remove the finished product from the mold, remove the paper and cool on a wire rack.
7. Prepare the cream by whisking cream cheese with cream, powdered sugar (150 g) and a pinch of vanilla. Grease the surface of the pie with the resulting mixture and place it in the refrigerator for 2 hours.

Ingredients:

• Eggs - 1 pc. in dough, 4 pcs. in cream
• Sugar - 50 g for dough, 150 g for cream
• Butter - 70 g
• Cocoa powder - 20 g
• Almonds - 30 g
• Flour - 150 g
• Yolk - 1 pc.
• Cream 33-35% fat - 150 ml
• Lemon - 2 pcs.
• Dark chocolate - 100 g

1. Combine eggs with sugar and beat well. Add oil and stir.
2. Grind the almonds in a blender and add to the egg mixture.
3. Next, add cocoa and flour sifted through a fine sieve and knead the dough.
4. Grease the pan with oil and lay out the dough, making a small edge in a circle. Cover with cling film and refrigerate for 30 minutes.
5. Heat the oven to 180 degrees and place the cake for 15 minutes so that the dough rises evenly.
6. While the dough is chilling and baking, prepare the filling. First, grate the lemon skin and squeeze the juice out of the pulp to make about 100 ml.
7. Beat the eggs and yolk with sugar with a mixer. Pour in the cream, add lemon zest and juice. Stir.
8. After 15 minutes, remove the crust from the oven and pour the filling into the middle. Return the cake to the oven for 45 minutes. Do this quickly so that the cake does not cool down.
9. 5 minutes before it is ready, remove the cake and sprinkle it with grated chocolate.
10. Place back in the oven to melt and absorb into the filling.

Ingredients:

• Flour - 1.5-2 tbsp.
• Cottage cheese - 400 g
• Sugar - 1 tbsp.
• Eggs - 4 pcs.
• Butter - 1 tbsp.
• Lemon - 1 pc.
• Soda - 1 tsp.

1. Grind the cottage cheese through a fine sieve and add to the butter mixture.
2. Cut off the ends of the lemon, remove the seeds, cut and place in a blender. Grind it to a puree and add to the cottage cheese.
3. Beat soft butter with half a portion of sugar and add to the products.
4. Beat the eggs with a mixer with the remaining sugar and add to the rest of the ingredients.
5. Next add baking soda and sifted flour. Stir and transfer the dough into a baking dish.
6. Heat the oven to 180 degrees, where bake the cake for 45 minutes.

Many housewives consider lemon cake to be the ideal dessert. Moderately sweet, with citrus sourness, it is able to satisfy the tastes of the most demanding guests. Many women change the classic recipe slightly at their own discretion, which allows them to call the lemon cake their signature creation.

Most often, changes concern the lemon component: a cupcake can be baked using lemon zest or juice, and in the absence of fresh fruit, even a dry lemon drink.

The only downside to the dessert is quite high calorie content– in different recipes it ranges from 240 to 500 calories per piece weighing one hundred grams. And the hand just reaches out for more...

How to easily make a regular lemon cake?

Lemon cupcake easy to prepare, a novice housewife can safely begin her culinary “career” with this recipe.

The cupcake takes 50 minutes to prepare, serves 6 servings, each serving contains 397 kcal.

Here are the products you will need:

• flour – 200 g
• butter – 200 g
• granulated sugar – 150 g
• eggs – 4
• zest of one lemon
• teaspoon baking powder

So, now let's look at each stage of preparation:

Homemade lemon cake recipe

A simple recipe for a fluffy cupcake with raisins

Lemon cake can be made more original by adding raisins. To prevent sweet raisins from overpowering the citrus taste, housewives came up with pour over the top of the cake lemon syrup.

Thanks to this little trick, the dessert becomes juicy and aromatic. If you want to surprise your guests even more, you can replace raisins with multi-colored candied fruits. Beautiful and tasty.

This cake takes an hour and a half to prepare, the recipe is designed for 8 servings, the calorie content of a 100-gram piece is 270 kcal.

Required Products:

• flour - two glasses
• butter (can be replaced with margarine) – 150 g
• sugar – 1 glass
• powdered sugar – 3 teaspoons
• eggs – 5
• lemon – 1
• half a cup of raisins
• baking soda - a third of a teaspoon

Cupcake preparation steps:

Video recipe for a simple and delicious cupcake

Cake with condensed milk - what do you need for cooking?

Condensed milk always adds to baked goods milky notes and reminds me of my childhood. This cake is prepared within an hour, it is designed for 4-6 servings, the calorie content of one hundred grams of the cake is 311 kcal.

Here's what you'll need to make this dessert:

• condensed milk – 1 can (380 g)
• flour - glass
• starch - glass
• baking powder - 2 teaspoons
• butter – 50 g
• eggs – 4
• lemon – 1
• turmeric – a quarter teaspoon

Basic cooking steps:

How to make incredible cupcakes with sour cream?

Cooking time is 1 hour, the recipe is designed for 6-8 servings, the calorie content of a 100-gram piece is 370 kcal.

Products used:

• flour – 2 cups
• granulated sugar - glass
• butter – 40 g
• sour cream - glass
• eggs – 2
• lemon – 1
• baking powder for dough - two teaspoons
• powdered sugar – 100 g

Now let's look at what needs to be done with the prepared ingredients:

To make the cake tender and fluffy, during the process Preparations cannot be neglected in detail. Sometimes housewives want to save time on some operations, but this almost always means a loss of quality.

For example, it is necessary to sift flour (as recommended in many recipes) not because there may be some large particles in it, but because during this procedure the flour is enriched with air and the baked goods turn out more fluffy. The same goes for beating products: if you just stir them, don’t expect fluffiness.

When grating the zest, you should not be greedy and “grab” its white part along with the bright yellow part of the peel. White is more bitter, and dessert does not need bitterness.

The yellow contains all the most valuable substances for the cake - essential oils, which provide the dessert with a unique aroma. Get quality zest only on a fine and very sharp grater.

Decorate the finished cupcake You can add not only lemon-sugar icing, but also grated chocolate, nuts, and whipped cream. You can serve a slice of cake with fruit syrup and a scoop of ice cream.