The airy lemon cake turns out to be incredibly tender, very tasty and as if it melts in your mouth. If there is no special shape, then it is better to take a low and wide one.
It is necessary
- • 3 medium sized lemons;
- • 120 g butter;
- • 170 g of wheat flour;
- • ½ teaspoon of salt;
- • 30 ml of cow's milk;
- • 50 g of icing sugar;
- • 250 g of granulated sugar;
- • sunflower oil;
- • 3 chicken eggs;
- • ½ teaspoon baking powder;
- • 25 g of corn starch;
- • 60 g cream (33% fat).
Instructions
Step 1
First, you will need to prepare the lemons. To do this, wash the citrus fruits thoroughly, wipe them dry, and then remove the zest from them with a grater. When this is done, all the juice should be squeezed out of the lemons themselves.
Step 2
Remove the butter from the refrigerator a couple of hours before cooking. During this time, it will become very soft. Then it should be transferred into a deep cup and add the right amount of granulated sugar to it. The resulting mass must be whipped with a mixer for 5 minutes, as a result of which it should increase in size and become airy.
Step 3
Then, in the resulting oil mass, you must carefully mix in vegetable oil, as well as zest and citrus juice. Then everything is mixed well, but at the same time rather carefully.
Step 4
Then there you need to break 2 chicken eggs and add 1 more yolk. Mix everything well again.
In a separate deep bowl, add the pre-sifted wheat flour, salt, cornstarch, and baking powder. Mix everything thoroughly.
Step 5
The resulting dry mixture must be added in parts to the whipped mass, while gradually pouring in the creamy milk in parallel.
Step 6
Transfer the cream to a separate deep cup. Then, using a mixer, they should be beaten at maximum speed. Gently mix the whipped cream into the resulting dough.
Step 7
After that, the dough can be poured into a prepared form. Please note that if the layer of dough is too thick, the cake will not be as airy as you would like and may not bake.
Step 8
Place the dish in an oven preheated to 180 degrees. After 45-50 minutes, the dessert should be ready. Be sure to check the doneness with a toothpick. The muffin crust should take on a pleasant rosy shade.
