Description
Delicate lemon cupcake with megacarpum taste, bitter orange, crisp and soft even on the third day, and will refresh your taste buds.
Ingredients
-
Chicken egg
4 piece
-
Sugar
300 g
-
Salt
1 piece
-
Butter
120 g
-
Flour
450 g
-
Leavening agent
3 tsp
-
Lemon
1 piece
-
Vanilla
1 pack
-
Candied
50 g
Cooking
Eggs, sugar, and salt beat for 5 minutes at maximum speed until a lush light weight.
With lemon to remove the zest (without the white part) and squeeze the juice.
That's what we should get.
Sift flour with baking powder. To egg mixture add vanilla, softened butter, zest and lemon juice, also in parts, add the flour with the baking powder. Mix well, you can with mixer.
At the end of kneading add the candied fruit, I took in the syrup.
Pour in a greased form. I have size 29*19 cm, can take slightly smaller then the cake will be higher. Bake in the oven at T 200C for 25-30 minutes, until dry matches.
Cake is very delicate and crumbly, slightly cracked top when I got it out of shape. Help yourself!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.