Very lemony lemon cake with kefir, thyme and other nonsense

We start preparing the lemon cake by preparing the margarine. It should be in a softened state. You can take the margarine out of the refrigerator in advance so that it reaches the desired consistency at room temperature. If you don’t have time for this process, then use the “services” of a microwave oven, or melt the margarine in a water bath. We start by breaking the stated number of chicken eggs into a blender bowl. If they are small, you can increase the quantity by one piece.

Next, add granulated sugar to the chicken eggs in a cup.

We turn on the mixer for further culinary procedures. Beat the introduced ingredients until you get an airy mass.

Add softened margarine to the sweet air mass. Whisk the ingredients again.

The next ingredient for the dough is wheat flour. We first recommend sifting it together with baking powder, and then adding it to the cup to the resulting sweet mass.

Mix the dough in the cup with a mixer again, it is almost ready.

All that remains is to diversify the resulting dough with lemon zest. But first, thoroughly wash the citrus fruit (you can use a sponge). We wipe the lemon. Grind it on a grater. Add lemon zest to the dough.

Knead the dough with a spoon.

Turn on the oven and adjust its temperature to 180 degrees. All that’s left to do is transfer our dough into a baking pan. We recommend using a silicone mold. It does not need to be greased, and baked goods do not burn in it. Place the mold with the lemon dough in the oven to bake for 35-40 minutes. We check the readiness of the lemon cake with a wooden splinter (skewer, match).

Delicious lemon cake is ready! Let the baked goods cool and sprinkle with powdered sugar if desired. Cut the lemon cake into portions and serve with any drinks (coffee, tea, compote, juice, etc.). Bon appetit!

↑ Lemon cake with sour cream and raisins

The dough for lemon cake with sour cream is prepared very quickly. Therefore, this recipe will help out in case of unexpected guests. Moreover, it does not require any exotic products. Everything you need for the dough can be found in every housewife’s refrigerator or in the nearest store.

Ingredients:

Sour cream – 1 glass;
Wheat flour – 2 cups;
Granulated sugar – 1 cup;
Raisins – 1 cup (or to taste);
Chicken eggs – 2-3 pcs.;
Butter – 40 g;
Baking powder – 2 tsp;
Zest of one lemon;
Juice from ? lemon.

Preparation:

Combine softened butter, eggs, full-fat sour cream and sugar in a bowl. Thoroughly grind the ingredients until smooth, and then beat it with a whisk (you can use a mixer).
Sift flour and baking powder into the resulting mixture, add lemon juice and zest. Beat the mixture again.
Wash the raisins. You can even steam it for several hours in boiling water. Then the berries will be juicy, like whole grapes.
Add raisins to the dough and mix thoroughly.
Turn on the oven and heat it to 190 degrees.
Pour the finished dough into a baking dish and place in the oven for 30 minutes.
Check the readiness of the cupcake. To do this, you need to pierce it with a wooden skewer. If it comes out dry, the baked goods are ready. If not, return the cake to the oven for another 10 minutes.

Tip: choose full-fat sour cream for this recipe - at least 20%. Then the cake will be juicy and tender.

In a slow cooker

Lemon cake, the classic recipe for which suggests making standard dough, can be baked in a slow cooker. The result is delicate baked goods with an intense lemon aroma.

What ingredients will you need:

1.75 tbsp. all-purpose flour;
0.5 tbsp. yellow corn flour;
1 tsp each baking powder and baking soda;
0.75 tbsp. softened butter;
1.25 tbsp. sugar sand;
2 eggs;
0.5 tsp. salt;
1 tbsp. sour cream;
1 tbsp. l. grated lemon zest and pure vanilla extract;
1.5 tsp. poppy seeds

For the glaze:

2.5 tbsp. l. lemon juice;
1 cup powdered sugar.

Step-by-step cooking process:

Line a lightly oiled multicooker bowl with parchment paper so that the sides of the container are covered.
Next, combine the wheat and corn flour, baking powder, baking soda and salt in a medium-sized bowl.
Using an electric mixer, beat the granulated sugar and butter until smooth, about 2 minutes, pour in the eggs and mix for another 2 minutes.
Switching the mixer to low speed, you need to mix sour cream, lemon zest, vanilla extract and poppy seeds, then gradually add the flour mixture and mix thoroughly.
The resulting soft dough should be poured onto a layer of parchment into the multicooker, close the lid and cook on the baking or casserole mode for 2 hours 15 minutes. up to 2 hours 30 minutes The finished cake should be firm in the center.
Next, you need to remove the lid and turn off the device, transfer the product to a cooling rack
In a small bowl, mix lemon juice with powdered sugar and brush the still warm cake with this mixture.
It is recommended to serve dessert with whipped cream.

↑ Lemon cake with kefir

Thanks to the kefir base, this recipe turns out to be quite budget-friendly. Moreover, you can use even a slightly expired fermented milk product for it. Ready-made lemon muffins with kefir will have a very rich lemon aroma and an equally rich taste.

Important: in this recipe there is no need to extinguish the baking soda! It will be extinguished in the dough due to the acid of kefir and lemon juice.

Ingredients:

Kefir – 1 glass;
Butter – 150 g;
Granulated sugar – 200 g;
Chicken eggs – 2-3 pcs.;
Flour – 350 g;
Soda 1/3 tsp;
Lemon juice – 3 tbsp;
Zest of one large lemon;
A pinch of salt.

Preparation:

Beat the softened butter until fluffy, gradually adding sugar. You can beat it with a mixer or an ordinary hand whisk.
Continuing beating, add eggs one at a time and then zest.
Combine sifted flour, baking soda and salt in a bowl.
Gradually add this mixture to the egg-butter mixture along with kefir and lemon juice. Gently mix everything with a spatula until the dough becomes homogeneous.
Grease a cake pan with butter and transfer the resulting dough into it.
Place it in the oven, heated to 180 degrees and bake for 40-50 minutes. Check doneness with a wooden skewer.

Tip: if you use portioned molds, reduce the baking time to 20 minutes.

Pear cake with sour milk

This recipe can be called summer-autumn, because you need to bake the cake on fresh pears.

Components

2 pcs. pears and chickens. eggs; 1 tbsp. sour milk; 650 gr. flour; soda; 250 gr. Sahara.

Cooking algorithm:

In chicken I add sugar to the eggs and beat them with a mixer. You need to beat until foam appears.
I pour it into the chickens. eggs, sour milk, add slaked soda, mix the mixture.
I add the sifted flour into the mixture. You need to make a thick batch of dough.
I wash the pears under water and wipe them dry with a paper napkin. I chop the pear into slices and remove the core. I also chop the second one, but only into small pieces.
I add smaller pears to the dough and mix.
I cover the form with the plant. butter, sprinkle with flour. I put the dough and cover it with fruit slices.
I bake at 180 degrees. in the oven for 45 minutes. I take out the pie and let it cool. I cut into portions and serve with sweet tea.

I wish you bon appetit, but don’t forget to read the article to the end, because below you will find another interesting recipe for sour milk cake.

↑ Lemon curd cake

This cupcake is not only tasty, but also healthy, thanks to the content of cottage cheese. Most people will like this dessert because it is incredibly aromatic, juicy and completely easy to prepare.

Ingredients:

Cottage cheese (it is better to choose fatty cheese) – 300 g;
Lemon – 1 pc.;
Granulated sugar – 150 g;
Flour – 200 g;
Chicken eggs – 3 pcs.;
Butter – 50 g;
Baking powder – 1 tsp.

Preparation:

Wash the lemon well, remove the seeds and pass it through a meat grinder. You can use a blender.
Leave the butter to soften at room temperature.
In a bowl, combine full-fat cottage cheese, sugar, lemon and eggs. The cottage cheese can be pre-rubbed through a sieve or crushed with a blender. Then the dough will be more homogeneous.
Stir the mixture until smooth.
Add softened butter to it and beat everything together until a homogeneous mass is formed.
Sift flour with baking powder into it.
Mix the dough thoroughly with a whisk, spatula or spoon until it becomes completely homogeneous.
Grease a cake pan with butter and place the fragrant lemon batter into it.
Bake for 40-45 minutes in a preheated oven at 180 degrees and the lemon curd cake is ready!

Tip: Just like the previous recipe, cut the baking time in half if you are using small muffin tins.

Adviсe

To make the cake with lemon zest especially flavorful, choose thick-skinned fruits.
Before zesting, the fruits must be washed very thoroughly. You can use a soft washcloth or brush for this.
Add a little cinnamon or cardamom to the dough. These additives will add a new flavor to baked goods.
A few spoons of almond flour will make the cake especially delicious. And thanks to this technique, the baked goods will not go stale longer.
To keep the cupcakes fresh for as long as possible, replace a couple of tablespoons of flour with starch.
Add any additives (raisins, nuts, candied fruits, etc.) to the dough at the final mixing stage - right before sending it to the mold.
Carefully monitor the cooking time - under no circumstances should the cake be baked longer than expected. The dough runs the risk of becoming stale and the bottom runs the risk of burning.
For the same reason, do not bake muffins at higher temperatures.
You can bake the cake in a slow cooker. To do this, you need to turn on the “Baking” mode and place the dough in the bowl of the device for 35-40 minutes. True, in this case the dessert will turn out rosy on only one side.
To prevent the cupcakes from burning, use high-quality baking pans greased with butter. You can replace it with a very thin layer of vegetable matter. Apply it to the bottom and sides of the pan using a pastry brush.

Liquid filling will give the cupcake a special sophistication. To do this, fill the cake pan with half of the dough, place lemon jam on it, 1-2 centimeters from the edge, and pour the remaining dough on top. If you use small molds, you can fill them with the required amount of dough (about 2/3), scoop out a little of the mixture with one teaspoon, and place the filling in the resulting cavity with the other spoon. Return the pushed back dough to its place and the filling will be inside.
Butter in recipes can be replaced with margarine for baking.
If you don't have baking powder, you can replace it with baking soda. But you need to take one and a half times less than you would need baking powder.
Lemon glaze will help make lemon cake tastier and more elegant. To prepare it, simply mix powdered sugar with lemon juice in a 4:1 ratio. Grease the cooled cake with the resulting glaze and serve it to the table.

If you don't want to deal with icing, you can simply sprinkle the finished baked goods with powdered sugar. It itself is quite tasty and juicy.
To decorate the cupcake, you can also use citrus zest - lemon, orange, lime.
Serve the cake with tea, coffee or any other drinks. It can also be a tasty snack.

Quick cupcake with sour milk and homemade jam

Components:

¼ pack sl. oils; 125 gr. flour; 250 gr. sugar and jam; 1 tbsp. sour milk; 1 PC. chickens egg; soda.

Cooking algorithm:

I mix the chickens in a bowl. eggs and sugar, beat the mass.
I add soda and jam to the chicken. eggs. I extinguish the soda in advance with vinegar or lemon juice. I stir until the dough becomes homogeneous.
I add flour and make sure to sow it beforehand. I stir to form a thick dough.
Mix with milk and stir.
I pour the dough into the mold. I send the cupcake to the oven. The baking temperature should be 180 degrees, then the dessert will be ready in 40 minutes.
I decorate the finished dessert with sugar. powder. Cool and cut into portions. I bring it to the table. Pairs perfectly with cappuccino or a cup of coffee.

To bake a delicious dessert at home that will please all your guests and your family, you should adhere not only to what is indicated in the recipe you choose, but also to my recommendations below:

To prevent the top crust of the cake from drying out, I advise you to coat the baked goods with melted butter. oil
The pie will be juicy if you pour hot milk with added sugar over the finished pie without even removing it from the mold.
The dessert will delight you with splendor and softness if you sift the flour in advance. You need to saturate the dough with oxygen. Do not neglect this recommendation and then your baking will not disappoint you!

Preparation

We prepare all the ingredients.

Cut the bacon into strips.

Press the garlic through a garlic press or finely chop.

Heat a little vegetable oil in a frying pan and lightly fry the garlic in it.

Add bacon and fry well.

Grate the cheese on a fine grater.

Place the egg yolks in a deep plate or bowl.

Salt and pepper the yolks and beat well.

Add cream and grated cheese and mix thoroughly again.

Boil the spaghetti until tender in accordance with the manufacturer's recommendations on the package; it is very important not to overcook it (to cook spaghetti correctly, there is one rule: for 100 grams of spaghetti you need 1 liter of water and 10 grams of salt). Drain the water.

Place the hot spaghetti in a deep frying pan, add the egg-cream sauce and mix well.

Place fried bacon on top and mix everything thoroughly again.

Pasta Carbonara is ready, serve it hot, you can also sprinkle finely grated Parmesan cheese on top. Bon appetit!

In general, the composition of the cake dough and its kneading are not difficult: baking powder or soda gives the baked goods a fluffy porous structure, well-beaten eggs ensure its strength, and flour is added sparingly so that the whole mass eventually has the consistency of very thick sour cream.

In this case, it is especially important to observe the proportions of the ingredients and knead the dough quickly enough, following several rules:

Butter, if included in the recipe, must be pre-warmed to room temperature.
Chicken eggs, on the other hand, will be easier to beat when chilled.
The flour should be sifted to make the dough airy.
Raisins, candied fruits and dried fruits, which additionally enliven the cake, need to be sorted out, washed, soaked in boiling water and dried well with a paper towel.
The baking dish must be greased with oil, sprinkled with flour or covered with additionally oiled baking paper.

When loading molds (large or several small ones) with finished dough into the oven, you need to take into account the following features of this baking:

The temperature regime must be carefully observed; As a rule, large cupcakes are baked at 180ºC for at least an hour, small portions - up to 30 minutes.
For the first 15 minutes, do not open the oven door and/or move containers with baked goods.
The readiness of the cupcakes is checked by piercing them with a thin wooden knitting needle. If no lumps of dough stick to it, it's time to remove the pan from the oven.
Before releasing the baked cake from the mold, you need to let the baked goods cool slightly.

Let's look at three simple recipes for making lemon cake, varying in size and calorie content.

Recipe one, “Classic lemon zest cake”:

4 chicken eggs;
200 g flour (two half-faceted glasses);
grated zest from one large lemon (only the yellow part, the white part has a bitter taste);

half a teaspoon of baking powder;
170 g sugar (partial faceted glass);
200 g butter (fat content 82.5%).

Cream butter, warmed to room temperature, with sugar in a mixer. In 5 minutes, as a rule, you get the mass of the desired splendor.
Continuing to beat, add eggs one by one. The result is a mixture of creamy consistency.
Pour baking powder into the flour, sift it and gradually add it to the egg-sugar-butter mixture, slowly mixing the dough with a mixer.
Add the grated zest, mix and place the dough in a mold greased with butter and sprinkled with flour.
Bake the cake in the oven, evenly heated to a temperature of 180ºC. As a rule, this takes at least 50 minutes.

Recipe two, “Small, but remote” (20 portioned cupcakes):

chicken eggs - one whole and two yolks;
125 g butter at room temperature;
125 g of milk, also not cold;
sugar - two thirds of a glass;
250 g 20% sour cream;

flour - one and a half to two glasses;
zest from one lemon;
200 g raisins;
20 g vanilla sugar or a little vanillin;
12 g baking powder for dough.

Place eggs, sugar in a mixer bowl and beat until white.
Continuing to stir, add milk, butter, sour cream and flour, sifted with baking powder.
Lastly, stir in the prepared raisins and finely grated zest into the dough.
Fill corrugated paper mini-cupcake shells two-thirds full with batter and insert them into stiffer metal, Teflon or silicone molds. If they are not available, each cupcake can be placed in a double paper shell - then the products will not deform during baking.
Place the filled molds on a baking sheet and place in the oven preheated to 180ºC. Baking usually takes 25-30 minutes.

The calorie content of these babies is about 270 units per 100 grams.

Recipe three “Lemon cake with kefir”:

150 g corn flour (thin tea glass);
2 chicken eggs;
200 g kefir 1% fat;
50 g dried apricots;
40 g raisins;

juice from half a medium-sized lemon;
a tablespoon of finely grated yellow zest;
fructose to taste;
a teaspoon of baking powder;
half a teaspoon of baking soda.

Beat the eggs well. Still whisking, add kefir, lemon juice, sifted corn flour mixed with soda and baking powder.
Lastly, add washed, dried and chopped dried apricots, prepared raisins, and grated zest.
Place the finished dough in a heat-resistant container greased with vegetable oil and bake at 180ºC for 35-40 minutes.

This cupcake contains 180 kilocalories per 100 grams.

How to combine delicious baked goods with a slimming diet

However, the energy equivalent of aromatic baked goods can be significantly reduced through variations in its recipe. The result is a low-fat, moderately protein dessert, rich in B vitamins and carbohydrates, including “slow” ones, which ensure long-lasting satiety.

Variety of lemon cupcakes

The thin, fluffy cake dough provides ample scope for culinary creativity. The composition and decor of lemon cupcakes include:

Cottage cheese. By reacting with soda and baking powder, it provides an airy, porous structure to the dough and, at the same time, enriches it with calcium.
Candied fruits (from pineapples, papaya, kumquat and other tropical fruits). They are finely chopped and, along with raisins and dried fruits, mixed into the dough last.
Semolina. This high-calorie ingredient is added to flour.
Nuts and seeds - walnuts, thin slices of almonds, coconut flakes, and poppy seeds are crushed, sprinkled or kneaded into the dough.
Cognac, liqueur (especially lemon). Alcohol is used to soak finished cupcakes. Fans believe that such lemon muffins become especially tasty after a long period of aging.
Fragrant and colored spices - cinnamon and saffron.

How to Prepare and Bake Lemon Cake or Pie

Preparing the lemon cake batter

Softened butter or margarine is ground until white with sugar.

Remove the zest from the lemon, i.e. the top yellow layer without the white layer and squeeze out the juice.

Sort out the raisins, rinse well (you can even pour boiling water over them) and dry. When adding raisins to baked goods, I practice dusting them with flour.

Flour for lemon cake is sifted and mixed with baking powder. It is added to the oil-egg mixture, and raisins are also added there. Everything is mixed well until smooth.

Lemon cake in a slow cooker

The multicooker bowl is greased with butter or margarine.

The lemon pie dough is placed in it and distributed evenly.

On the multicooker panel, select the “baking” mode; the cooking time for lemongrass in the multicooker is 50 minutes. After the signal, do not immediately open the lid, but let the lemon cake stand for 15 minutes with the lid closed. Open the lid, let the cake cool slightly and remove it from the pan using a steam tray.

The top of the lemon cake can simply be sprinkled with powdered sugar or poured over melted white or regular chocolate; one bar will be enough.

This lemon and raisin pie was prepared in a large-capacity slow cooker; the instructions indicate that the time is the same for small models. Although in practice, it increases by 20 minutes. Here you need to adapt to your model.

Lemon cake in the oven

In the oven, lemongrass is baked in a preheated oven at 180 degrees until done. Approximately 40-50 minutes. Readiness is checked with a wooden stick.

Lemon cake in a bread machine

The preparation of the dough for a lemon pie or cupcake, as well as the proportions, are the same, the bread maker mold is greased with oil or lined with paper, the blades are removed. The lemon dough is laid out and baked on the “Cupcake” program in models where there is no kneading.

In bread machines that have kneading on the “cake” program (I have this program for a little over two hours), all the ingredients can be added at once.

A bread maker is one of the main culinary assistants. It will allow you to please your family not only with fresh homemade bread, but also with other delicious pastries, and will help you prepare the dough. And the cake is prepared in a bread machine as quickly and easily as possible.

A simple recipe for a fluffy cupcake with raisins

Lemon cake can be made more original by adding raisins. To prevent the sweet raisins from overpowering the citrus taste, the housewives came up with the idea of pouring the cupcake on top

lemon syrup.

Thanks to this little trick, the dessert becomes juicy and aromatic. If you want to surprise your guests even more, you can replace raisins with multi-colored candied fruits. Beautiful and tasty.

This cake takes an hour and a half to prepare, the recipe is designed for 8 servings, the calorie content of a 100-gram piece is 270 kcal.

Required Products:

flour - two glasses
butter (can be replaced with margarine) – 150 g
sugar – 1 glass
powdered sugar – 3 teaspoons
eggs – 5
lemon – 1
half a cup of raisins
baking soda - a third of a teaspoon

Cupcake preparation steps:

Cake with condensed milk - what do you need for cooking?

Condensed milk always adds a milky flavor

and reminds me of my childhood. This cake is prepared within an hour, it is designed for 4-6 servings, the calorie content of one hundred grams of the cake is 311 kcal.

Here's what you'll need to make this dessert:

condensed milk – 1 can (380 g)
flour - glass
starch - glass
baking powder - 2 teaspoons
butter – 50 g
eggs – 4
lemon – 1
turmeric – a quarter teaspoon

Basic cooking steps:

Curd cake in a bread machine

Cottage cheese always produces a tender, soft delicacy. Take 200 grams of it. Other ingredients: half a stick of creamy margarine, 2 tbsp. flour, a pinch of soda and salt, 140 g granulated sugar, 3 pcs. chicken eggs, 1.5 small. spoons of baking powder.

Eggs that are not cold are cracked with a fork. The margarine is melted and cooled, then poured into the bowl of the device.
The cottage cheese and egg mixture are also sent there.
All that remains is to add all the dry ingredients.
The treat will be baked in the “Cupcake” program.

The curd cake is prepared in a bread machine for 110 minutes.