Lemon cupcakes with raisins. Lemon Raisin Cake How to Make Lemon Cake Dough

Oh, this is a cupcake for all cupcakes - a huge, lush, tasty, full of raisins, with a slight lemon sourness and orange flavor!

This is a chic lemongrass ... or raisins! Enough for the whole family for tea drinking for a few days, treat your friends too! Lemon raisin cake should be baked in a capacious form: I used a glass 35x25 cm.

If you want to make a small cupcake for testing, reduce the amount of ingredients by 2 or 3 times. But I advise you to cook big :)

The recipe for a cake with raisins is similar in technology to a simple, lush and very tasty butter biscuit, and in appearance and taste it resembles a little Stolichny cake, which also has a lot of raisins, and also a cake with lemon zest or orange. The aroma of orange citrus, pleasant sourness of the sun and soft, juicy raisins are perfectly combined, meeting in an airy dough like a fluff!

I slightly adjusted the recipe by reducing the amount of butter and increasing the amount of sour cream accordingly (to balance liquid and dry ingredients). Glass 200 ml.

Ingredients:

• 200 g butter;
• 300 g sugar (1.5 cups);
• 3 large eggs;
• 1 and ¼ cups sour cream (15%);
• 450 g flour (3.5 cups);
• 18 g of baking powder (or 1.5 bags for 0.5 kg of flour);
• Lemon juice ½ lemon;
• Zest from an orange;
• 300 g raisins.

Yes Yes! There are not too many raisins, although it seems so at first - but in the finished cake it becomes clear that just right.

How to bake:

The dough for lemon raisin cake is prepared so quickly and simply that the effort expended will be ten times, or maybe a dozen times rewarded by the volume of the finished cake! But some ingredients need to be prepared in advance: raisins - rinse and steam warm water(60-70C), for 10 minutes to become soft; butter - remove from the refrigerator in advance to soften; egg shells - wash with soap; orange and lemon - also wash thoroughly with a brush under hot water to wash off the substances that are processed for storage of overseas fruits from the zest.

Have you prepared the ingredients? Excellent! Now we can move on to the test.
Beat the softened butter with sugar with a mixer at low speed, for a minute, to mix well.

Add the eggs one at a time, beating for another 10-15 seconds each time. It turns out a light yellow creamy mass, lush and tender.

Add sour cream and mix. Sour cream can be taken with different fat content and density, just do not forget to adjust the amount of flour accordingly.

Add grated orange zest.

After mixing the dough, sift the flour mixed with baking powder into it and mix. With half a cup of flour, leave for now.

We squeeze lemon juice into the dough, and I decided to add a little lemon zest, for more rich taste. We mix.

Then, after sifting the rest of the flour, pour raisins thoroughly squeezed out of the water into it (and you can drink raisin water - after so many dried fruits it is very tasty).

And mix again. Cake dough is ready!

We cover the form with a sheet of parchment, grease it vegetable oil, spread the dough and distribute it in a uniform layer.

We put in the oven, preheated to 180C, and bake for 35-45 minutes: for different ovens, the baking time may vary. The readiness of the cake can be recognized by a dry wooden stick and a browned, slightly cracked top.

What a gorgeous pie!

You can wait until it cools down a bit and sprinkle powdered sugar. And you can carefully cut directly into shape.

I could not resist, took a picture and tried the lemon cake while still warm - but I want to warn you, it crumbles very much when warm, and the pieces are difficult to get out of the mold.

The next day, the cake becomes firmer and easier to slice.

Happy tea!

Dedicated to lovers of fragrant pastries this recipe lemon cake. It contains zest and freshly squeezed lemon juice. And since lemons are sold in stores all year round, then it will not be difficult to please yourself with such a cupcake at any time.

In addition, I would like to note that in the test there is no a large number fats and oils, which will especially appeal to people who monitor their weight.

How to make Lemon Cake Dough

The dough can be prepared both in a blender and in a mixer. However, you can beat manually with a spoon or fork. In any case, the dough should be homogeneous.

Pour sugar in the amount of 200 grams into the blender bowl, pour 3 eggs on it. Beat until the mass increases in volume for one to two minutes.

Next, put 60 g of butter into the whipped mass, it should be softened and cut into small pieces. Measure and lay out 100 grams of sour cream of any fat content, approximately 3 tablespoons with a slide.

From one medium-sized lemon, remove the zest, you can use a grater with small holes.

Squeeze the juice from the lemon, 3 tablespoons will be enough, and add the zest with juice to the bulk. Immediately pour a teaspoon of soda, the reaction with lemon juice will go on, as it should be.

Turn on the blender and blend all the ingredients.

It remains to add flour - this is 250 grams. Whisk again.

Two handfuls of raisins must be steamed with hot water, rinsed from possible contaminants and pour 2 tablespoons of cognac into it (this will give ready-made pastries incomparable aroma, and paired with the smell of lemon in general will be delicious). Leave for a while.

Drain the cognac from the raisins and add it to the dough. Carefully fold the raisins into the dough so as not to deform it.

How to bake lemon cake

Lubricate the prepared rectangular shape with vegetable oil using a silicone brush - the bottom and sides.

Pour the dough into the mold, it will take up 2/3 of the mold. If there is more dough in the case of a smaller baking dish, then it is better not to lay it out entirely, because the dough actively increases in size during baking.

Put the mold in the oven, turning on the timer for 45 minutes and setting the heating temperature to about 160 degrees.

This is what the finished cake looks like:

Remove the lemon cake from the mold and cool it. Spread powdered sugar on the cooled cake, scattering it through a strainer. Decorate with confectionery flowers.

For lovers of fragrant pastries, this lemon cake recipe is dedicated. It contains zest and freshly squeezed lemon juice. And since lemons are sold in stores all year round, it will not be difficult to please yourself with such a cupcake at any time.

In addition, I would like to note that the dough does not contain a large amount of fats and oils, which will especially appeal to people who monitor their weight.

How to make Lemon Cake Dough

The dough can be prepared both in a blender and in a mixer. However, you can beat manually with a spoon or fork. In any case, the dough should be homogeneous.

Pour sugar in the amount of 200 grams into the blender bowl, pour 3 eggs on it. Beat until the mass increases in volume for one to two minutes.

Next, put 60 g of butter into the whipped mass, it should be softened and cut into small pieces. Measure and lay out 100 grams of sour cream of any fat content, approximately 3 tablespoons with a slide.

From one medium-sized lemon, remove the zest, you can use a grater with small holes.

Squeeze the juice from the lemon, 3 tablespoons will be enough, and add the zest with juice to the bulk. Immediately pour a teaspoon of soda, the reaction with lemon juice will go on, as it should be.

Turn on the blender and blend all the ingredients.

It remains to add flour - this is 250 grams. Whisk again.

Two handfuls of raisins must be steamed with hot water, rinsed from possible contamination and pour 2 tablespoons of cognac into it (this will give the finished baking an incomparable aroma, and paired with the smell of lemon it will be delicious in general). Leave for a while.

Drain the cognac from the raisins and add it to the dough. Carefully fold the raisins into the dough so as not to deform it.

How to bake lemon cake

Lubricate the prepared rectangular shape with vegetable oil using a silicone brush - the bottom and sides.

Pour the dough into the mold, it will take up 2/3 of the mold. If there is more dough in the case of a smaller baking dish, then it is better not to lay it out entirely, because the dough actively increases in size during baking.

Put the mold in the oven, turning on the timer for 45 minutes and setting the heating temperature to about 160 degrees.

This is what the finished cake looks like:

Remove the lemon cake from the mold and cool it. Spread powdered sugar on the cooled cake, scattering it through a strainer. Decorate with confectionery flowers.

It's nice to drink tea with muffins in the family circle in the evening. Delicious, with lemon flavor, sprinkled with snow-white icing sugar. Mmm...... you will lick your fingers! Today we are making lemon raisin muffins. sweet pastries for the whole family.

Lemon Raisin Cupcakes

• Flour -1.5 tbsp.
• Butter (melted) - 50 g
• Lemon juice - 1 tbsp. l.
• Baking powder for dough - 2 tsp.
• Sugar sand - 1/3 tbsp.
• Raisins - ½ tbsp.
• Cream - ½ tbsp.
• Chicken egg-1 pc
• Lemon - 1 piece (only the zest is needed)

Cooking:

Remove the skin from the lemon and chop the zest.

Pour the sifted flour into a bowl, add the baking powder. Mix everything well.

In a separate bowl, break the egg, pour sugar and beat. Add melted butter and cream. Mix. Add this mixture to the flour mixture.

Add lemon juice and mix everything well. The mass should be homogeneous.

Rinse raisins. Add to dough and stir.

Put the oven to heat up, it should heat up to 180-190 gr. While the oven is heating, spread the dough with a teaspoon into cups for baking muffins.

Be aware that cupcakes will rise. Bake cupcakes for approximately 20 minutes. Be guided by the shade of cupcakes, they should become a beautiful golden color.

Put soft butter in a deep bowl and add sugar. Pour refined sunflower oil and mix it with butter and sugar.

Add two eggs one at a time, mixing each egg with sugar, sunflower oil and butter.

Then add sour cream to the bowl.

Wash the lemon, dry it and grate the zest (yellow part) on a fine grater. A teaspoon of soda (without a slide) to extinguish with a tablespoon lemon juice. Add zest and soda quenched with lemon juice to a bowl.

Wash and dry the raisins. Add to bowl and stir.

Gradually add flour to the bowl, stirring the dough.

The dough for the lemon cake is ready. It will get thick enough.

Pour the batter into a cake pan lined with parchment paper.

Bake in the oven, preheated to 175 degrees, 45-50 minutes.

Readiness is checked with a wooden stick. If the cake stays dry when pricked, the cake is ready. Take the lemon cake with raisins out of the mold and cool.

Sprinkle with powdered sugar.

Simple and very tasty, fragrant lemon cake with raisins, cut into pieces and served with tea, coffee, milk.

Enjoy your meal!