Airy muffin
Description
Homemade baked goods for tea. Lemon cake is a traditional American and English treat. It turns out incredibly aromatic, tender, and light. To make a fluffy cake, I recommend using a round special cake pan or a long, straight, and shallow one. Avoid making the cake too high, as it might not bake through. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Grate the zest of two lemons.
- 3
Step 3
Squeeze the juice from the lemons themselves.
- 4
Step 4
Beat the sugar with the butter (it is advisable to take the butter out of the refrigerator in advance so that it softens). Beat with a mixer for about 5 minutes.
- 5
Step 5
Add the lemon zest and juice, along with the vegetable oil, to the sugar and butter. Mix well.
- 6
Step 6
Add two whole eggs and one yolk. Mix well.
- 7
Step 7
In a separate bowl, mix the dry ingredients: flour, baking powder, salt, cornstarch.
- 8
Step 8
Gradually add the dry ingredients to the main mixture, while simultaneously pouring in the milk.
- 9
Step 9
Whip the cream with a mixer at high speed, then gently add it to the batter.
- 10
Step 10
Then transfer the dough into a loaf pan. An important point: if you want the cake to bake through and remain fluffy, do not make the layer of dough too thick.
- 11
Step 11
Bake the cake in a preheated oven at 175 degrees for about 40-50 minutes. Check for doneness with a skewer—it should come out dry. Also, the cake should develop a golden-brown crust. If you want the cake to be more crumbly, leave it in the oven longer (for 10-15 minutes).
- 12
Step 12
Ready. Serve at the table.