Juicy lemon pie
Description
The recipe won't take much time. To make the lemon cake juicy, it's best to bake it in a multicooker or a pan. You can also use an oven, covering the baking dish with foil or parchment paper. Thanks to steaming, the sponge will turn out moist. Don't forget the baking powder—it will give your cake lightness and a porous texture. The lemon cake is delicious both hot and cold. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scald the lemon with boiling water to make its zest more aromatic.
- 2
Step 2
Beat the chicken eggs into a deep container and add granulated sugar and salt. Whisk everything with a fork or whisk for about 2–3 minutes. It's not necessary to whip into a fluffy foam; the main thing is to thoroughly mix the sugar and beaten eggs. You can use a mixer or food processor.
- 3
Step 3
Pour in milk of any fat content and odorless vegetable oil. Mix thoroughly until the sugar dissolves in the milk.
- 4
Step 4
Grate the lemon zest on a fine grater and add it to the container with the beaten eggs.
- 5
Step 5
Add the baking powder and premium wheat flour in parts. Incorporate the dry ingredients into the mixture gently, without overmixing, to prevent lumps. After adding the flour, mix in the lemon juice.
- 6
Step 6
Grease the mold, the multicooker bowl, or the skillet with vegetable oil and pour the batter into it.
- 7
Step 7
Bake the pie in a mold for 30 minutes at 180 degrees, covering it with foil and making sure the oven is thoroughly preheated. In a skillet over low heat for 45 minutes, covered with a lid. Or in a multicooker using the "Baking" setting for 40 minutes. As soon as the sides of the pie turn golden brown—it's ready!
- 8
Step 8
Place it on a plate and let it cool slightly. Then cut into portion pieces and invite your family and friends to the table. Enjoy your meal!