Lemon Cake

You will need
  • Ingredients for the form of a loaf of 900 g:
  • - butter - 175 g;
  • - powdered sugar - 175 g;
  • - 3 eggs;
  • - flour - 225 g;
  • - a teaspoon of baking powder;
  • - 2 spoons of milk;
  • - rind of 1 lemon;
  • - 6 spoons of lemon juice;
  • - 3 spoons of molasses (or liquid honey).
  • For decoration:
  • - lemon;
  • - 50 g of sugar;
  • - 15 ml of lemon juice;
  • - 50 g of powdered sugar;
  • - cold water.
The oven is heated to 180C. Shape a loaf of oil with a very thin layer of butter and sprinkle with a small amount of flour.
Beat eggs slightly. Grind butter and powdered sugar into a fluffy mass, add eggs in small portions.
Sift in the bowl with butter, eggs and sugar flour and baking powder, gently mix. Add milk, 3 tablespoons of lemon juice and zest. Once again, gently mix the dough and lay it in the form, leveling the surface.
We bake a cupcake in the oven for an hour, be sure to check the readiness of a wooden skewer or toothpick.
While the cake is baked, we cut the lemon into very thin circles, and the circles - in half. Pour 100 ml of water into a saucepan or ladle, dissolve 50 g of sugar in it and place lemon slices. Boil the syrup at minimum heat for 10 minutes so that it begins to thicken. Remove lemon slices from the heat, let them cool, lay out on a paper towel to dry.
A few minutes before the dough is ready, heat up 3 tablespoons of lemon juice with molasses. In the finished cupcake we make punctures with a needle or wooden skewer for kebabs, pour lemon syrup over it.
Cool the cake in the form, at this time preparing the glaze: mix lemon juice with powdered sugar and a small amount of cold water. We shift the cupcake on a dish, pour the glaze with neat strips, lay out the lemon slices on top.

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