Lemon muffin on kefir without eggs (impregnated) - my favorite recipe for tea. This a real lifesaver, when you need to bake something quickly for the arrival of guests, or when you yourself want something sweet. All ingredients are kneaded in literally 5-7 minutes, and baking will take another 30-35 minutes. So let's get started.

Ingredients:

• zest of two lemons;
• 1 glass of lemon juice (½ cup in the batter and ½ cup for soaking);
• 2 cups of flour;
• 2 cups of sugar (1 and ¾ cups for dough and ¼ cups for impregnation);
• a teaspoon of baking soda;
• 1.5 cups of kefir;
• 1/3 cup vegetable or melted butter
• 100 grams of raisins (optional)

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Lemon kefir cake without eggs, how to cook:

1. In a large bowl or saucepan, combine flour, 1 and ¾ cups of sugar, baking soda, and the zest of two lemons.

2. Add oil or butter and crush the mixture into crumbs.

3. Then add kefir and half of the prepared lemon juice. The dough should turn out like thick sour cream.

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4. If you want, you can add raisins. Now stir everything again and pour the cake into a greased pan.

5. Bake the lemon cake for about 35-40 minutes at 180 degrees.

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6. You can add lemon flavor to our cake by soaking it with leftover sugar and lemon juice. To do this, mix them until the sugar dissolves and pour the hot cake on top (you can pre-pierce it in several places with a toothpick so that it is better saturated).

7. Before cutting the cake, you need to let it cool, otherwise it will crumble a lot.

8. That's it! Our egg-free (impregnated) lemon kefir cake is ready. Bon Appetit!

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Stage 1
Beat eggs with sugar until white foam.

2. Stage
Add soft butter, beat again. Then pour in kefir and whisk honey mushrooms.

3. Stage
Sift flour along with baking powder.

4. Stage
Add the zest from one lemon and stir.

5. Stage
Lubricate the baking dish butter and pour over the dough. Bake at 180 degrees for about 40 minutes. Put the finished cake on a wire rack and refrigerate.

6. Stage
For the icing, combine the lemon juice and the icing sugar until smooth.

7. Stage
Pour the icing over the cupcake and let it set.

Bon Appetit!!!

Kefir lemon cake is prepared very simply and quickly, it is very tender, airy, soft and stays fresh for a long time. This cake has a light citrus taste, the icing is delicate and tasty. It is wonderful to decorate any festive table, as well as will delight the whole family. This cupcake is perfect for any drink for the whole family. For cooking, you can use any icing, melted chocolate, or simply serve uncoated.

• 1.5 cups flour;
• 1 cup of sugar;
• 1 tsp soda + 1/4 tsp. citric acid (or 2 teaspoons of baking powder);
• 1/2 tsp salt;
• 3 pcs. eggs;
• 1/2 cup vegetable oil
• 1 glass of kefir;
• sachet vanilla sugar;
• 1 lemon (preferably juicy and large).
• Cooking time - 1 hour.
• Yield: 6-8 servings.

I found the recipe for this awesome lemon cake somewhere on the Internet and have already managed to forget where. But I baked the cake twice and intends to bake it again and again, my family liked it so much that the recipe stuck perfectly for a long time. This cupcake is inexpensive in terms of cost, and its taste is quite worthy of a festive event, as it will not yield to any cake or pastry. Delicate, soft, breathable, fragrant and moist - that's all about him. You will know why it is wet if you read the recipe from start to finish.

1. Let's start by mixing dry ingredients in a separate bowl for kneading the dough: flour, salt, baking powder (or soda with citric acid), vanilla sugar and 2/3 cup sugar (leave a third cup for later).

2. Leave a third of a glass of sugar for later.

3. With one lemon (I prefer large ones), grate the zest. You should make about 2 teaspoons.

4. In a separate bowl, mix the liquid ingredients: add to kefir lemon zest.

5. Add three eggs to the kefir.

6. Pour half a glass of vegetable oil into kefir.

7. Mix all liquid ingredients well with each other.

8. Combine the liquid and dry phases of the cake, gradually pouring the liquid into the bowl with flour. Stir the dough so that there are no lumps. It turns out to be liquid, like pancakes.

9. Let's prepare a baking dish for a lemon cake: I line a rectangular mold parchment paper, I do not lubricate with anything.

10. Turn on the oven for heating. When the oven heats up to a temperature of 180 degrees, pour the dough into the mold and send the cake to bake for 40-50 minutes. The baking time is individual and depends on the heating intensity of your oven. We check the readiness of the cake with a wooden stick - a match or a toothpick, if it remains dry after piercing the cake, then the cake is ready. But don't rush to take it out of the oven.

11. While the cake is still baking, squeeze the juice out of the remaining lemon. It is desirable that it turns out to be a third of a glass. If it was not possible to squeeze out so much juice, add a couple of tablespoons of boiled water to it.

12. Place the juice in a small saucepan and combine with the remaining sugar (we left a third of the glass at the beginning). Boil the syrup and cook until the sugar is completely dissolved and the syrup is clear.

13. Remove the hot cake from the oven and prick with a wooden stick or fork very thickly in several places, all over the surface of the cake.

14. Saturate the cake with boiled lemon syrup, spoon over it without removing it from the mold. That is why the cake is given the epithet "wet", because it is soaked in syrup.

Let the cake stand for about 10 minutes while the syrup is absorbed, and then remove from the mold. You will be surprised what flavor this lemon muffin has.

You will be even more surprised when you cut this wet lemon muffin into portions and savor its taste! The aroma and taste of lemon is simply amazing! And, so that the cake does not seem sour on the outside, sprinkle it icing sugar.

Kefir lemon muffin belongs to the category of fast and delicious pastries... It is prepared in a matter of minutes, so it will always come to the rescue when unexpected guests appear on the doorstep. These baked goods do not require any special ingredients or skills in the kitchen. Juicy and flavorful lemon muffins can be prepared in a large, whole form or in small tins. Even if you are afraid and do not know how to work with the dough, this cake is sure to come out with a rich lemon flavor and fresh aroma. For those who have a multicooker, we also advise you to pay attention to.

Taste Info Cupcakes

Ingredients

• Lemon - 1 pc.;
• Kefir - 1 tbsp.;
• Chicken eggs - 3 pcs.;
• Wheat flour -1.5-2 tbsp.;
• Granulated sugar - 1-1.5 tbsp.;
• Table salt - a pinch;
• Vegetable oil (refined) - 0.5 tbsp.;
• Vanilla sugar to taste
• Baking powder - 1.5 tsp.

How to cook a cupcake with lemon on kefir in the oven

Turn on the heat before preparing the dough. oven up to 180 0 С, let it warm up. Then break into a deep container 3 large chicken eggs... Add granulated sugar to the eggs, a pinch of vanilla sugar and salt. Alternatively, you can add a small pinch of cinnamon powder. It will give the finished cupcakes an amazing flavor.


Mash eggs and sugar until white. Then pour in kefir at room temperature. In order to speed up, as well as greatly facilitate the whipping process, use a mixer. If you do not have such a kitchen unit, use an ordinary whisk or just a fork.


Wheat flour sift through a sieve beforehand. The sifting process is necessary in order to fill the flour with oxygen and rid it of impurities. The dough made from sifted flour turns out to be fluffier and softer. It is very convenient to sift the flour right away with the baking powder.
Add flour to the beaten egg mass in portions.


Stir the dough with a whisk and set aside for a few minutes.


Pour the lemon over with boiling water and cut into wedges. Remove the seeds from the slices, and then send them along with the peel to the blender bowl.

Add the crushed lemon to the dough and mix. If you don't want to use the whole lemon, you can only squeeze lemon juice and add it to the dough with grated zest. Also, instead of lemon zest, you can use orange peel.


Add vegetable oil to the dough at the very end of cooking. Ready dough the consistency should be similar to thick sour cream.


Cover the round detachable form with parchment, grease it with vegetable oil and sprinkle with dry semolina. You can also use small portioned muffin tins as a baking dish.

Pour the dough into a baking dish.


Lemon cake on kefir in the oven is baked for 40 minutes at a temperature of 180 0 C. After the cake has cooled, remove it from the mold and transfer it to a dish.

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Decorate the cake with powdered sugar, melted chocolate or fruit jam. Cut lemon muffin into portions before serving.

Some of the most simple muffins that you can cook - lemon. But in them you will find something that is not found in any other: a harmonious combination of sour and sweet tastes, the most delicate texture resembling curd baked goods... Add simplicity and ease of preparation to this, and you have a recipe for the perfect quick dessert, which will surely take its place among your favorite homemade delicacies.

Lemon muffins are incredibly flavorful. Lemon juice is added to the dough, which adds a slight sourness to the dessert, which makes it completely not cloying. In addition, you will also find lemon zest in the composition, which will make the muffins so fragrant. Therefore, choose well-ripe, juicy fruits with aromatic zest.

In addition, you can experiment a little by taking lemons with limes to make these muffins, which will give the dessert an additional flavor and a slight exotic touch - this will definitely diversify your menu!

Ingredients (for 8 muffins)

• 125 grams of white wheat flour
• 100 grams of sugar
• 90 grams of kefir
• 50 grams of refined vegetable oil
• 1 ripe large lemon
• 1 egg
• 1 tbsp. a spoonful of semolina
• 1 teaspoon baking powder
• a pinch of salt
• vanillin on the tip of a knife

Preparation

Lemon muffins are prepared in a classic way: dry ingredients are mixed, then liquids are mixed separately. After that, both parts of the dough are quickly mixed together.

For the "dry" part of the dough, combine flour, sugar and semolina.

Add baking powder, salt and vanillin.

Wash the lemon well and remove the zest from it on a very fine grater.

Squeeze the juice out of the lemon and mix it with the grated zest.

Add kefir to the juice, mix.

Then pour vegetable oil into the mixture.

Then add the egg.

Mix the "liquid" part well with a whisk, then mix both parts together.

Divide the dough into the tins, two-thirds full.

Bake muffins at 220 degrees for 15-20 minutes until golden brown. Check readiness with a toothpick.

They can be served both hot and chilled. The cooled muffins can be heated in microwave oven- after such a manipulation, they will resemble freshly baked!