- flour for a cupcake - 3/4 Cups
- flour - 3/4 Cups
- baking powder - 1 teaspoon
- soda - 1/8 teaspoons
- sour cream, room temperature - 1/4 cup
- fresh lemon juice - 2 Art. spoons
- extract of vanilla - 1 teaspoon
- unsalted butter, room temperature - 220 Grams
- salt - 1/2 teaspoonfuls
- sugar - 1 cup (plus 2 tablespoons)
- grated lemon zest - 2 items. spoons (approximately from 2 lemons)
- large eggs, room temperature - 4 pieces
- fresh lemon juice - 2 1/2 Art. spoons (syrup)
- sugar - 2 1/2 Art. spoons (syrup)
- sifted sugar powder - 1 cup (glaze)
- fresh lemon juice - 2 Art. spoons (glaze)
1. Preheat the oven to 175 degrees. Sprinkle the shape for bread size 22X12X5 cm culinary spray. Wipe with parchment paper and sprinkle paper. Sift the flour, baking powder and soda together in a bowl. In a small measuring cup, whip the sour cream, lemon juice and vanilla extract. In another bowl, stir sugar and zest together. Add the butter and salt, whisk the mixer at medium speed for 2-3 minutes. Add the eggs one at a time and whip. Reduce the speed to low, add a third of the flour mixture and half the sour mixture, whip. Continue to alternately add flour and sour cream, finished with flour. Beat for another 20-30 seconds until smooth. 2. Pour the dough into the prepared mold, level the surface. Bake in the center of the oven for 20 minutes. Lower oven temperature to 160 degrees and bake for another 30 to 35 minutes until the toothpick inserted in the center will not come out clean. Let it cool down in 15 minutes. In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar has completely dissolved. After dissolution, continue to cook for 3 more minutes. Remove from heat and set aside. Remove the cooled cake to the grate. Use a toothpick to make holes on the top and sides of the cake. Lubricate the top and side with lemon syrup. Allow to soak and lubricate again. Allow the cake to cool for at least 30 minutes. Impregnated with syrup, but not glazed cake will be stored for up to 6 weeks in a freezer wrapped in a double layer of polyethylene film. 3. In a small bowl, whip together sugar powder and lemon juice. Pour lemon glaze over the cooled cupcake and let the glaze spread out around the edges. Allow the glaze to freeze for about 15 minutes, before serving the cake. The glazed cake will be stored for 3 days at room temperature, tightly wrapped with polyethylene film.
Servings: 10-12