The recipe for a simple lemon cake
To prepare, you will need the following products:
- two glasses of kefir;
- a glass of sugar;
- a glass of semolina;
- a glass of flour;
- half a glass of refined vegetable oil;
- a teaspoon of vanilla sugar;
- a peel of one lemon;
- two teaspoons of baking powder.
To prepare the cake you need to mix everythingingredients except baking powder and mix thoroughly until smooth. Then put the dough in a warm place for about fifteen minutes to let the semolina swell. Then add baking powder to the resulting mass, mix and put in a baking pan. Bake the cake until done (about twenty-five minutes) at 200 degrees on the middle shelf of the oven.
Recipe for lean lemon cake with candied fruit
To prepare a Lenten cake, you need to prepare the following ingredients:
- a glass of warm water;
- a glass of finely chopped candied fruit;
- half a cup of sugar;
- 8 tablespoons of refined vegetable oil;
- a teaspoon of soda;
- one medium lemon.
In a bowl with warm water you need to dissolve sugar,then pour in the flour in portions, stirring the dough constantly. When there are no lumps left, add butter and candied fruit, then mix thoroughly. Remove the zest from the prepared lemon, add to the dough and leave to sit for a quarter of an hour. Squeeze the juice from the remaining lemon and mix it with soda. Add the soda quenched with lemon juice to the dough, then mix it, and then put it into baking molds. Depending on the size of the mold, bake the cake for 15 to 30 minutes at medium temperature. Sprinkle the finished dessert with powdered sugar.
The recipe for a marble lemon cake
Products for making the cake:
- a glass of fresh sour cream 20% fat;
- a glass of powdered sugar;
- two glasses of flour;
- two teaspoons of baking powder;
- two tablespoons of cocoa;
- two large lemons.
The preparation of this dessert begins withmaking lemon mass. To do this, lemons need to be thoroughly washed, cut, peeled, and then chopped in a blender. Make sure that all the seeds are removed, as they can give the product a bitter taste. Then add the remaining ingredients to the resulting mass and beat for several minutes. After this, you need to put the dough in a mold and bake until ready for about half an hour at a temperature of 180-200 degrees.
Cake recipe with lemon juice and forest berries
To prepare such a dessert, you will need:
- two tablespoons of flour;
- two glasses of semolina;
- a glass of sugar;
- a glass of milk;
- juice of one large lemon;
- a teaspoon of soda;
- half a glass of warm water;
- a glass of frozen forest berries;
- a quarter cup of raspberry syrup.
To prepare the dough, you need to start by makingsugar should be dissolved in a glass of water, then the sweet water should be mixed with syrup, and the resulting liquid should be poured over the cereal. While the semolina is swelling, lemon juice should be added to the milk and stirred. The milk should curdle slightly, if this does not happen, it should be slightly warmed up. Then frozen berries and flour should be added to the swollen cereal and mixed thoroughly so that there are no lumps. Then soda should be added to the curdled milk, then the resulting liquid should be poured into the dough and mixed well. After this, the dough can be placed in a mold and put to bake. Such a cake is baked for about half an hour at a medium temperature.
Secrets of making a lemon cake
To make the cake tasty, you need to take into account,that each cooking method has its own "zest", so you shouldn't change the recipe unless absolutely necessary. For example, if the dough ingredients just need to be mixed, you shouldn't beat it, because then the cake will crumble and lose its dense structure. And vice versa, if the recipe suggests that the ingredients need to be beaten before baking, that's what you need to do, otherwise the dessert will turn out soggy and less fluffy. If the recipe suggests lemon zest, you need to make sure it's of the highest quality. Many people think that zest is the thin skin of a lemon, but that's not entirely true. Strictly speaking, only the bright yellow part of the skin of this fruit can be called zest. Therefore, the best zest is obtained if you make it on a very sharp fine grater, literally running the lemon zest along the blades several times. Then you can get all the essential oils contained in the lemon, but avoid the bitterness that the white part of the peel gives. Naturally, before removing the zest from the lemon, the fruit must be thoroughly washed and then scalded with boiling water, then the lemon will become more aromatic. The taste of the cake can be diversified with various additives, most often nuts, chocolate and candied fruits are included in the recipe. But the additives can also be more exotic, for example, dried cranberries, sesame seeds, sea buckthorn berries. Naturally, when adding new products to the classic recipe, you should focus primarily on your taste preferences. However, do not forget that these additives should be in harmony with the taste of the cake itself. You can serve the cake in different ways:
- pour sugar icing;
- soak with fruit syrup;
- sprinkle with powdered sugar;
- mix pieces of cake with sour cream;
- sprinkle with grated chocolate;
- add an ice cream ball;
- Decorate with whipped cream.
Serving the same cake with different sauces,you can get more than a hundred different dessert options suitable for different life situations. For example, for a holiday it is appropriate to serve a cake, layered with custard or sour cream and decorated with cream. And for a family tea party it is enough to sprinkle the cake with powdered sugar or grated chocolate. In order for the cake to turn out fluffy and airy, it is not enough to choose a good recipe. It is also important to follow the rules for baking desserts. Firstly, unless otherwise specified, the cake pan must first be greased, then sprinkled with flour, and only then put the dough into it. Secondly, before putting the baking sheet in the oven, you need to preheat it. Thirdly, you need to moderate your curiosity and do not open the oven for the first 10-15 minutes of baking, since failure to follow this rule is fraught with the fact that the dessert will settle. The cake is usually baked at an average temperature, which is about 230 degrees, on the middle shelf of the oven. You can check the readiness of the cake with a wooden skewer, which you prick the cake with during baking. If the skewer remains dry or with a couple of grains of dough, then the product can be considered ready, but if the skewer is dirty with dough, then you should continue baking. It often happens that the oven has uneven heat, that is, the temperature is higher at the bottom or, conversely, at the top. As a result, the cake may begin to burn on one side, while the dough is still raw on the other. If the cake is already browned on top, and the bottom is still raw, then you need to cover the pan with foil or oiled parchment. If the cake burns at the bottom, and the top is raw, you need to put it in the upper part of the oven or reduce the temperature. You can also put a baking sheet with water on the bottom of the oven. You need to understand that you can bake a high-quality cake only from the best products. Particular attention should be paid to the fact that they must be fresh. Flour for making the cake should be of the highest category. If it was stored in the cold, it should be left indoors beforehand to warm up. To achieve a good result, it is important that all ingredients are at approximately the same temperature. This will make the dough homogeneous, as a result of which the cake will be uniformly elastic, without cracks and breaks. Simple recipes for such a delicious dessert as a cake will allow the hostess to quickly decorate any table.
