Pound cake is one of the most popular types of baking in all. the world. Traditionally, in his recipe there was one pound of cream butter, sugar, flour and eggs. But over time, the proportions began to change, and all kinds of improvers are added to the main ingredients taste. One of these improvers was lemon, and lemon pound cupcake has become no less popular than its predecessor. Knead dough with lemon zest and bake a cupcake. Once take it out of the oven, immediately cover with lemon glaze. The fragrance will be indescribable! And the cupcake will be incredible delicate and delicious with refreshing notes of lemon. The perfect treat for tea! Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 16 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 220 gr chilled butter
- 300 gr Sahara
- 1 tbsp. l finely grated lemon zest
- 5 large eggs, almost room temperature
- 80 gr. sour cream (oily)
- 1.5 tsp vanilla extract
- 120 gr. premium flour
- 50 gr candy store self-rising flour
- 0.5 tsp salt
Glaze
- 3 tbsp. l lemon juice
- 2 tbsp. l water
- 85 gr. Sahara
Recipes with similar ingredients: butter, sugar, lemon zest, eggs, sour cream, vanilla extract, premium flour, flour candy store, lemon juice
Recipe preparation:
- Preheat the oven to 160 ° C and oil the bread pan size 22×12 cm.
- Beat butter with a mixer with a spatula nozzle at medium speed, sugar and lemon zest to a light fluffy mass, about 3 minutes. AT beat eggs in a separate bowl with a fork and pour them into the dough in several visits, periodically scraping the dough from the walls of the bowl. Combine sour cream and vanilla and mix in the dough.
- Sift all the flour and salt into a separate bowl and add to the dough, thoroughly mixing and scraping the dough from the walls of the mixer bowl. Put the dough in the prepared form and knock the form on the table, so that the dough lies evenly and all the air bubbles come out. Bake 65-70 minutes until the tester inserted in the middle of the cupcake comes out clean. Remove the cupcake from the oven and while it’s still warm, cook the icing.
- Frosting: Heat in a small saucepan over medium heat. water, lemon juice and sugar until sugar dissolves. Via bamboo skewer holes in a warm cupcake and apply on the entire surface of the icing. Let the cake cool completely, do not removing from the mold (the icing will harden, as the cake cools down). Then lay it out and serve. Cake can be stored in the refrigerator tightly wrapped for 3 days.
