The softest lemon cake in the world

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.