Cupcake with lemon glaze

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 10-12

Nutritional value per serving:

Serving size: 1 of 12
Calories 588, total fat 31 G., saturated fats 18 G., proteins 8 G., carbohydrates 71 G., fiber 1 G., cholesterol 165 mg, sodium 280 mg, sugar 43 G.

Lemon lovers, take note: this simple cake mixes and bakes quickly, turning out light, fluffy, and moist. Top it with a simple three-ingredient glaze that will drip deliciously down the sides. Lemon is added to both the cake batter and the glaze, so there's no shortage of refreshing citrus flavor. A perfect example of easy spring baking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

3 and 1/4 cups all-purpose flour (see Note)
5 tsp baking powder
1/4 teaspoon fine salt
330 g unsalted butter, room temperature
1.5 cups granulated sugar
Zest of 3 lemons
6 large eggs
0.5 cups of milk
1 tsp vanilla extract

Glaze

110 g of cream cheese, room temperature
2 cups sifted powdered sugar
2-3 tablespoons lemon juice
Special equipment: Round cake pan with a hole in the center (10 cups capacity) with a non-stick coating

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, baking powder, butter, sugar, lemon, lemon zest, eggs, milk, vanilla extract, curd cheese, powdered sugar, lemon juice

Cooking the dish according to the recipe:

Cupcake:

Preheat oven to 350°F (175°C). Generously spray a muffin tin with a vent in the center with cooking spray.
Sift flour, baking powder and salt into a medium bowl and stir.

In the bowl of a stand mixer, combine the butter, granulated sugar, and lemon zest and beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing thoroughly after each addition, stopping once to scrape down the sides of the bowl. Reduce the mixer speed to low and add half the flour mixture; mix until smooth. Add the milk and vanilla extract and mix until smooth, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until smooth. Then increase the speed to medium and mix for a few seconds until the dough is smooth.
Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 10 minutes, then remove to a wire rack and let cool completely.
Glaze:

In the bowl of a stand mixer, combine the cream cheese and powdered sugar. Mix with the paddle attachment on low speed until smooth. Add 2 tablespoons of lemon juice and mix until smooth, but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake, allowing it to drip down the sides.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.