Lemon muffin

Of course, lemons are winter fruits, but this is not a reason to refuse these refreshing juicy citrus fruits at other times of the year. With lemon zest and lemon juice added to the dough and plain lemon with glaze this impressive cupcake from Aina Garten always turns влажным. Time: one час. thirty min Difficulty: medium. Quantity: 2 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 225 gr. butter at room temperature
• 2.5 tbsp. granulated sugar (portioned)
• 4 eggs category CB room temperature
• 1/3 Art. grated lemon peel (6-8 large lemons)
• 3 tbsp. premium wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp coarse salt
• 3/4 Art. freshly squeezed lemon juice (portioned)
• 3/4 Art. yogurt at room temperature
• 1 tsp vanilla extract

Glaze

• 2 tbsp. sifted icing sugar
• 3.5 tbsp. l freshly squeezed lemon juice

Recipes with similar ingredients: premium flour, dough biscuit, cake, eggs, yogurt, lemon juice, lemon zest, vanilla extract, icing sugar

Recipe preparation:

1. In the bowl of the electric mixer, setting the nozzle for the shortbread dough, beat butter and 2 tbsp. powdered sugar until light and air mass, approximately 5 min. By setting the mixer on medium speed, add one egg and lemon zest one at a time.
2. In a bowl, combine flour, baking powder, soda and salt. In another bowl mix 1/4 tbsp. lemon juice, yogurt and vanilla extract. Alternately add the flour mixture and the mixture with yogurt, starting and ending with flour. Spread the dough evenly between forms, smooth the surface and bake for 45 min. up to 1 hours until the toothpick comes out clean.
3. Preheat the oven to 180 ° C. Lubricate and flour 2 forms for bread (22x11x6 cm.). If you want, you can cover the bottom of the forms parchment paper.
4. In a small saucepan, mix 1/2 tbsp. granulated sugar with 1/2 tbsp. lemon juice and cook over low heat until sugar will dissolve. When the cupcake is ready, let it cool for 10 min Remove the cupcakes from the molds, place on the wire rack installed on a baking sheet and pour lemon syrup. Give the cupcakes completely cool off.
5. For glaze, mix the icing sugar in a bowl with lemon juice, mixing with a metal whisk until smooth. Pour muffins surface and let the glaze drain down the edges.