Super lemon cupcake

Category: Bakery products
Super lemon cupcake

Ingredients

Lemon 2 pcs
Oil drain. or margarine 100 g
Sugar 1 glass
Egg 3 pcs
Flour 2 glasses with a slide
Soda 1/2 tsp

Cooking method

  • Wash the lemons well and put in the freezer for 1 hour.
  • Put butter or margarine out of the refrigerator.
  • After an hour, pass the lemons through a meat grinder (whole!)
  • Beat butter / margarine well with sugar. Gradually introduce eggs one at a time.
  • Add lemon gruel and mix well.
  • Mix flour with soda and sift to mass. Mix well.
  • Grease the form with oil or cover with paper. Pour out the dough. Bake at 170 grams until tender.
  • The cupcake rises well and has a bright, rich lemon flavor! No bitterness!
  • Very gentle!


lisa11441
Thanks for the recipe, interesting and really want to bake it!
Mikhaska
Fun, an interesting and uncomplicated cupcake! Perhaps I will take it to the piggy bank.
Can you tell me if it doesn't fall off after baking? And another thing: what structure does it have? Dense, wet, or dryish yet?
Yes, here's another question: Well, it’s clear that until ready to bake. But, at least roughly, how long should you focus on?
Fun
lisa11441, bake! He's so delicious

Mikhaska, to me on you!
I myself am a big lover of simple recipes!
After baking, my cake is a little donkey and there is a crack (too much moisture). Therefore, I increased the flour in the recipe, I think that now there will be no cracks during baking and will not settle.
The structure of the finished cake is not dry, say, moderately moist. medium density.
I baked on convection 170 gr 45 min.
Rada-dms
Thanks for the recipe! I'm a lemon lulu, I'll try this recipe too! And the crack in the cupcake is the most delicious!
lettohka ttt
Another cupcake in a piggy bank !!! Thanks for the recipe, I will definitely try !!! And in the cartoon you can ??? Although why ask :-) :-) I'll try in the cartoon !!!
Fun
Rada-dms, lettohka ttt, you're welcome! Bake to your health! I look forward to your reviews of the taste!

lettohka ttt, yes, I think there is no need to ask, but the oven!
Bul
Natalia, Thank you so much! : bravo_girl: Bookmarks! I'll cook it one of these days!
Anna1957
And what is the size of the portion of the form? I want to bake it in a Nordic lemon cake pan. Probably need a half.
Jiri
Anna1957, One and a half is definitely needed. Wouldn't two lemons be very sour?
Anna1957
Quote: Jiri

Anna1957, One and a half is definitely needed. Wouldn't two lemons be very sour?
You can leave 2 lemons per one and a half serving.
Jiri
Anna1957, also something in lemon to go to try, the girls said that the middle often settles in it
Fun
Anna, by eye, the total volume of the test was a little more than a liter.

Irina, we liked the taste, not sugary-sweet and not sour. And of course, the sugar and the amount of lemons can be adjusted to suit your tastes.
Jiri
Quote: Fun
the total volume of the test was just over a liter.
Natalia, thank you! Just in case, I write that in lemon form - 1.44l
Barmamam
Now baked a cake in a lemon shape. The dough turned out to be about a liter, a complete form was baked, even with a hill. the cupcake cracked a little - it seemed to me the dough was too thick and at the end I added more lemon. the smell is awesome! The taste for me is just wonderful - sour and not sugary sweet. It turned out to be a rather dense crust (delicious) and inside a soft porous cake. I liked the recipe, I will repeat it. Thank you.
Trendy
Damn, I'm reading and drooling! I love lemon and pastries with it! I'll go make lemon tea or something. I'll calm down a little.
And I'll bake a cupcake in the evening.
Fun
barmamam, thanks for the tip! I hope you will bake it more than once!

Trendy, I'm waiting with a report
Crochet
Quote: Fun
Wash the lemons well and put in the freezer for 1 hour.

Natasha, this is to get rid of bitterness, right?

What if I forget them, lemons, in the freezer for a little longer?

No, well, really, anything can happen ...

This cupcake is haunted for the third day already, okay, I would eat it, I want to bake it, I just can't do it !!!

And I will bake it, but my Zebra will be finished
Fun
Quote: Krosh
Natasha, this is to get rid of bitterness, right?
Yes, Inna, right!

Quote: Krosh
What if I forget them, lemons, in the freezer for a little longer?

No, well, really, anything can happen ...
Sometimes I don’t argue ...
But how are you going to twist or blend those lemon stones later?
Anna1957
This portion is ideal for Nordic Lemon Cake. The test turned out to be about 3/4 of the volume of the form, it rose just level with the edges (slightly higher). I tried a crumb (I'm not supposed to) - very tasty.
Fun
Anna1957, well!

Stoic you!
Crochet
Quote: Fun
Therefore, the recipe increased the flour

Natasha, and initially how much flour was the recipe?

Quote: Fun
But how are you going to twist or blend those lemon stones later?

So unfreeze in case of freezing kind of not forbidden ...
Trendy
I baked this cupcake yesterday. The aroma pestered all the time of baking. If not for the movie, she would have died. I didn't bother with freezing lemons. She took off the zest, cut off the white part and cut out the pulp in segments. Then I picked out the bones and cut them into slices. It's just easier for me than freezing, defrosting this stone, turning it in a meat grinder.
The cake turned out to be tasty, moist and aromatic!
Albina
Recipe needed for Nordic forms
Fun
Quote: Krosh
Natasha, how much flour was originally used according to the recipe?
Inna, well, no matter how the original recipe was, and all the ingredients were selected by me.
My flour recipe had 1 tbsp. + 3/4 tbsp. But a crack has started in the finished cake: too much moisture / not enough flour.
Therefore, based on this mistake, I increased the amount of flour in the recipe. My glass is 250 ml.

Yes. you can then unfreeze) But for me this is the time. And you do as it is convenient for you!

Anna1957
Frozen lemons do not need to be thawed, they cut and grind perfectly with the blender's foot. Just remember to take out the bones.
NataliARH
Natalia, super lemon I need! take! Thank you!!!
bukabuza
I baked a cake, I liked it, it turned out to be tender with a crispy crust, sweet and sour. I would add one more lemon, although my husband said no. Baking in Nordic uniform.
Super lemon cupcake
Super lemon cupcake
Mikhaska
bukabuza, Helen! What a fluffy puss! How cleverly you have adapted it for Nordic!
Anchic
Baked a cupcake. Very tasty and really super lemon. Thank you!
Svetlenki
Why I love a bread maker - I never know what I will rush to create in a few minutes. In the morning I didn't even know about this recipe, I read the post Anchic, recipe and ...

Super lemon cupcake

It smells amazingly simple
Anchic
SvetaHow Handsome! And I had to attach a couple of lemons, which were lying around
Svetlenki
I was so stunned by my agility that I forgot even to thank the author of the recipe. Natalia, thank you tremendous!

Quote: Anchic
And I had to attach a couple of lemons

This happens to me too. So it comes in handy.
Crochet
Quote: Fun
mince lemons (whole!)

Natul, the question is stupid, but I'll ask it all the same), do we remove the bones?
Fun
Anna, Sveta, girls and thank you! I am very glad that I liked the cupcake!

Quote: Krosh
remove the bones?
Innul, yes, you can remove the bones before the meat grinder.
Anchic
And my yesterday's two lemons were without a single seed. True, before that, one lemon was caught on lemonade - I have never seen so many seeds in a lemon. Apparently that lemon got all the seeds. It's good that I had to squeeze juice for lemonade and the seeds just remained on the sieve of the juicer.
klavick
And I have a question - did someone bake in a cartoon? I have a maximum of 160 degrees in it, an hour at this temperature to bake? or 140 better?
Fun
klavick, Olya, bake for 160 hours, and then check with a splinter and, if necessary, add another min. 20
klavick
Fun, thanks, I'll try.
klavick
Complete failure.First, baked in a cartoon for 130 hours, then a coup, then 30 minutes. The crust is outside, damp inside. And flat. She began to bake in the oven. The bottom is on. She pulled it out, kneaded it, decided to finish baking in the Madeleine. It didn't work. Raw dark yellow dough. My conclusions - the lemons were too large, the soda did not work. Or something I don't understand. But horror is upset.
Anna1957
I baked a Nordic Lemon cake. She weighed the glasses on a scale. There was 250g of sugar in my glass, 200 of flour. But I put 330 flour (weighed the unused residue), but even then I did not pour the dough into the mold, but shift it. I baked for 1 hour on convection, the temperature was between 170 and 220 (I have such a gradation on the Steba mini-oven) - probably 190. The temperature inside the cake at the end of baking was 94 *. Popped out without defects.
The cupcake was a gift, I liked it. I tried a bite, but it seemed to me a bit grubby. Although I haven't eaten ordinary baked goods with sugar and butter for so long, my taste has changed dramatically.
Super lemon cupcake

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