Lemon baked goods have a pleasant taste and delicate aroma, which is why they are so popular with housewives. To make this cake, you can use commercially available lemon sugar, for example, from Kotanyi, or replace it with freshly grated zest.
It is necessary
- - 200 g of wheat flour;
- - 150 g medium-fat sour cream;
- - 150 g odorless sunflower oil;
- - 100 g of sugar;
- - 4 medium sized chicken eggs;
- - 3 tbsp. tablespoons of Kotanyi lemon sugar or 1/2 lemon zest;
- - 1/2 teaspoon baking powder.
Instructions
Step 1
Separate the egg yolks from the whites. Place the yolks together with granulated sugar in a deep bowl and beat with a whisk until a homogeneous mass is formed.
Step 2
Stir in sunflower oil, lemon sugar and sour cream to the yolks. If there is no lemon sugar, then add the zest. To do this, rinse the lemon thoroughly, cut off a half and grate the peel from it with a fine grater.
Step 3
Sift the wheat flour through a sieve together with the baking powder, add to the egg-sour cream mass and mix until smooth.
Step 4
In a clean, fat-free bowl, using a mixer or blender with a whisk attachment, beat the egg whites until they form a fluffy light foam. Add them to the dough and stir very gently.
Step 5
Grease a baking dish with vegetable oil, fill it with dough. Preheat the oven to 180 ° C, place the mold there and bake for 30-40 minutes until tender. Check doneness with a match, which should come out dry when pierced by the cake.
Step 6
Remove the finished cake from the oven, let it cool slightly, turn the tins over and carefully remove the cake from the container. You can put a cold, damp towel on the bottom of the tin to help the cake come out faster.
Step 7
Serve the lemon muffin to the table. You can garnish it with powdered sugar, melted chocolate, or whipped cream cheese, if you wish.
