Recipe for making lemon yogurt cake with step by step instructions and photos. The baked goods are fluffy and tender.
I like baking a cake with the addition of a glass of kefir more than putting just 200 grams of butter in the dough, so it turns out to be airy and tender. I also like to sometimes lay down lemon zest, then it will be impossible to resist the cupcake.
- Caloric content per 100 g - 561 kcal.
- Servings - 1 cupcake
- Cooking time - 2 hours
Ingredients:
- Flour - 300 g (2 glasses without a slide)
- Butter - 100 g (not less than 82%)
- Kefir - 1 glass (at least 2.5% fat)
- Sugar - 140 g (3/4 cup)
- Eggs - 3 pcs.
- Baking powder - 10 g
- Lemon zest - 1/2
- Vanillin - 1 sachet or vanilla sugar - 2 sachets
Cooking lemon kefir cake:
1. Pour 3/4 cup sugar into melted chilled butter and beat in 3 eggs. Beat with a mixer until the sugar is completely dissolved.
2. Add a glass of kefir to the mixture and pour vanillin or vanilla sugar. Mix well.
3. Add two glasses of flour without a slide and knead the dough well, first with a spoon (so that the flour does not scatter around the kitchen), and then with a mixer until a homogeneous mass is formed. There should be no lumps in the cake dough.
4. Wash the lemon (find out about the calorie content of the lemon), dry and finely grate the zest. Add it to the dough, which is mixed again.
5. Grease a steel cake pan with vegetable oil and pour the dough into it. If, as I bake in a silicone mold, then you do not need to lubricate it.
6. Heat the oven to ~ 180 degrees and bake for about 50-55 minutes, no more. After 45 minutes, you can safely glance at the kefir cake and try it with a toothpick or a match, dry - take it out.
7. Remove the baked muffin with a form from the oven, cover with a towel and let cool well, one hour will be enough. Then take it out of the mold onto a plate, sprinkle with powdered sugar if desired and let it cool down for another hour, after which you can eat.
Bon appetit and tea with kefir cupcake and lemon zest!
