Large lemon cupcake with raisins

A great cupcake with lemon notes for lovers of baking and sweets!

Recipe author

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Composition / ingredients

servings:

Wheat flour

320

Eggs

Sugar

220

Raisins (or candied fruits)

Lemon zest (from half a lemon)

Powdered sugar

to taste

For the test:

Butter (or margarine)

150

For sprinkling:

Butter

Breadcrumbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 7 g

Fats 24 % 16 g

Carbohydrates 66 % 45 g

351 kcal

GI: 0 / 9 / 91

Step-by-step cooking

Cooking time: 1 h 40 min

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I don't really like everything sickly sweet, that's why I even try to cook pastries according to culinary recipes that contain something sour. Especially in this regard, I like such food as lemon cupcake. So, let's start cooking this dish. To begin with, we separate the egg whites from the yolks and beat them to a thick foam. Now rub the butter with sugar until the sugar is completely dissolved. Then we introduce egg yolks into our mass and thoroughly rub white. Next, add the pre-grated lemon zest, flour, candied fruits, raisins and mix well and gently combine with the beaten egg whites. Take the mold and lubricate with oil, sprinkle with breadcrumbs or flour, spread the prepared dough. Bake the cupcake in the oven at about 180 degrees for an hour and a half., large — at 170-190 ° C for 1-1.5 hours. Completely finished lemon cake is released from the mold and sprinkled with powdered sugar after cooling. Lemon cupcake should be served to the table in a chilled form. Enjoy your meal!