Log in

Join

I need an account

photo: andychef.ru The softest lemon cake in the world

The softest lemon cake in the world

Very tender and soft cake with excellent lemon flavor and aroma. It literally melts in the mouth, while it does not fall apart, does not float and perfectly tolerates transportation and storage in general. Below I will tell you how to find the optimal recipe for glaze and how to make the cupcake more or less lemon. Do not be frightened with the number of ingredients, it is just each one has a role to play here – something forms a structure, something is responsible for the airiness and friability, something for the taste and texture as a whole.

Steps

  • 1. Let's start with the lemons themselves. Try to choose organic. This is not a fad for fashion, just because we use zest as well, I want to be sure of the purity of the product. When you choose lemons – smell them. A good lemon will exude citrus aroma; we need such lemons. In any case, wash the lemons at home well (you can even use a detergent that is safe when ingested).
  • 2. Rub zest of two lemons and then squeeze lemons.
  • 3. For the note to the mistress – to get more juice from citrus, heat them in a microwave for 15 seconds.
  • 4. Combine sugar (250 g) and room temperature butter (125 g) in the bowl. Beat with the mixer for about 5 minutes, let them mix well. The mass will become noticeably paler.

  • 5. Add the juice and lemon zest, vegetable oil (40 g.) without smell. Stir well.
  • 6. Add one yolk and two large eggs. Mix well again. The dough can be a bit heterogeneous, do not be confused.
  • 7. Mix dry ingredients in a separate bowl: flour (165 g), baking powder (1/2 tsp), salt (1/2 tsp) and cornstarch (25 g).
  • 8. Add dry ingredients in the oil mixture mixed with milk (30 g) in several stages. Add a third of the dryings, mix, pour a couple of spoons of milk, mix.

  • 9. Finally, whipped cream (60 g). To do this, take 33% cream and whisk at maximum speed with a mixer in a clean bowl. During first 5 minutes nothing will change, but then the mass will begin to thicken decently. There will texture waves appear. Then stop not to outsmart cream.
  • 10. For the note to the mistress – fatty cream will excel perfectly if the cup and the corners of the mixer are held in the freezer for 15 minutes.
  • 11. Mix the mass well, I used the spatula so that the dough is airy.
  • 12. Pour the cupcake into the mold. Here is an important point. To make a cupcake well, you need to create a not too large layer of dough. That means to either use the mold-rings (as I have in the photo), where there will also be warm air in the center, or molds for bread and cakes – very long, but narrow. Do not neglect this moment.
  • 13. Bake at 175 degrees for 40-50 minutes. Watch carefully, when a ruddy crust begins to appear, check with a skewer. It should go out dry.
  • 14. Depending on the ingredients and baking time, the cake will turn out to be more or less wet and, correspondingly, friable. I held for 40 minutes.
  • 15. If you want more friable – keep in the oven a little longer.
  • 16. When the cake cools down, it can be covered with glaze. To do this, take 50 g of powdered sugar and pour into a deep plate. And gradually, add lemon juice with a teaspoon. Add, mix, add more. As soon as the whole powder gets wet, and the mass is even thicker – the glaze is ready. Pour (or smear) cupcake with it, it will harden quickly. And here are the options. If you dilute only with lemon juice – it will be decently sour, as for me – it is perfect. If in doubt, use juice + water in proportion 1:1, or just water. Sprinkle another damp glaze on top with the zest of the third lemon.
  • 17. If you hold a cold cupcake with glaze in the fridge for a couple of hours - it will be even tastier. And yes, now I understand why a good lemon cake can bribe someone.


Baking

Ingredients

  • Lemon
    3 pcs
  • Sugar
    250 g
  • Butter
    125 g
  • Sunflower oil
    40 g
  • Egg yolks
    1 pcs
  • Egg
    2 pcs
  • Baking powder
    1/2 tsp
  • Salt
    1/2 tsp
  • Cornstarch
    25 g
  • Milk
    30 g
  • Cream
    60 g
  • Powdered sugar
    50 g

follow us on