Lemon muffin on yogurt has a light citrus flavor and delicate texture, which is achieved by kneading the dough on yogurt. And vegetable oil makes the cake very tasty and moist. inside. So that the cupcake rises well and looks appetizing, knead dough without using a mixer. Mix all the ingredients by hand. whisk, lightly and delicately, without re-chasing them. Ready Warm Cupcake pour lemon syrup and lemon glaze. So you are not only decorate it, but also give a brighter lemon note, which good in a small amount. Wrap the rest of the cake and put in the refrigerator and the next day you will be delighted to find that it стал ещё вкуснее и влажнее! 
Time: 1 hour. 20 minutes. Complexity: easy Quantity: 1 cupcake Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 1.5 tbsp. premium flour
- 2 tsp baking powder
- 0.5 tsp coarse salt
- 1 tbsp. plain yogurt made from whole milk
- 1 and 1/3 Art. sugar divide
- 3 large eggs
- 2 tsp grated lemon peel (2 lemons)
- 0.5 tsp vanilla extract
- 0.5 tbsp. vegetable oil
- 1/3 Art. freshly squeezed lemon juice
Glaze
- 1 tbsp. powdered sugar
- 2 tbsp. l freshly squeezed lemon juice
Recipes with similar ingredients: premium flour, lemon juice, icing sugar, yogurt, eggs
Recipe preparation:
- Preheat the oven to 175 ° C. Oil the bread pan 21x10x6 cm in size. Cover the bottom with parchment paper. Grease shape with butter and sprinkle with flour.
- Sift flour, baking powder and salt into one bowl. In another bowl mix with a whisk yogurt, 1 tbsp. sugar, eggs, lemon zest and vanilla. Slowly mix the dry ingredients into the liquid. Via mix the silicone oil in the dough with vegetable oil, it should be completely interfered with in the dough. Pour dough into prepared bake and bake for about 50 minutes, or until the tester is inserted into the middle of the cupcake won’t come out clean.
- Meanwhile, in a small saucepan, mix 1/3 tbsp. lemon juice and the remaining 1/3 tbsp. sugar and boil until sugar dissolves and the syrup does not become transparent.
- When the cupcake is ready, cool it in shape for 10 minutes. Gently place it on the wire rack above the pan. While the cupcake is still warm, pour it with lemon syrup and give it soak up. Cool.
- Prepare the icing: mix powdered sugar and lemon juice and pour on top of the cupcake.
