Delicious cake with mint aroma and light, pleasant sourness. While there is fresh mint, be sure to try baking a cake according to this recipe, with dried mint, the aroma and taste of the baking will no longer be the same.
It is necessary
- - 250 g sour cream (20-30% fat);
- - 120 g sugar (slightly less than ¾ cup);
- - 3 glasses of flour;
- - 3 eggs;
- - 1/3 cup refined vegetable oil;
- - 1 medium sized lemon;
- - 0.5 cups fresh mint leaves;
- - ¼ h. L. salt;
- - 1 tsp. baking powder.
- For impregnation and decoration:
- - 1/3 glass of water;
- - ¼ glass of lemon juice;
- - a few mint leaves;
- - 1 tbsp. l. vodka (you can not add);
- - icing sugar.
Instructions
Step 1
To make muffin dough, place eggs, sugar, vegetable oil, sour cream, baking powder and salt in a blender and mix until smooth.
Step 2
Remove the zest from the lemon (rub the yellow part on a grater) so that the white part of the zest is less, as it is bitter. You should get about one and a half to two teaspoons. Cut the lemon peeled from the zest into two parts to make 1/3 and 2/3 lemon. Squeeze out most of the juice and add the juice to the dough. A smaller part is needed for impregnation.
Step 3
Rinse the mint, remove the thick stems and finely chop the leaves. Add mint to the dough.
Step 4
Sift the flour, add to the dough and stir until the consistency is uniform.
Step 5
Grease a mold with butter, pour the dough into it and flatten. Preheat the oven to 210 degrees and only then put the dough in it, otherwise the cake will not rise well. It takes about 40 minutes to bake the cake. If the cake starts to brown too quickly, turn the temperature down to 190 degrees. When the cake is ready, remove it from the mold and cover with a towel.
Step 6
Now you can start making the impregnation. In a saucepan, combine the sugar and the juice of the remaining lemon half. If there is too little juice, you can add water. Bring the mixture to a boil and cook for about one minute. Dip the mint leaves into the mixture and remove them after about 5 seconds. Remove the mixture from heat and add vodka if desired when the mixture has cooled slightly.
Step 7
Place the muffin on a tray and gently pour over the soaking. It is best to use a silicone brush to ensure that the surface of the cake is evenly smeared. After the first portion of the soak has been absorbed, pour over the cupcake again.
Step 8
Sprinkle the finished lemon muffin with icing sugar and garnish with fresh mint leaves.
