The dough for the cake is kneaded in a deep container, a bowl, container or bowl will do. The butter must have a fat content of at least 70%. This product must be cut into pieces and left at room temperature for about 25 minutes. For whipping, you need a mixer, the softened butter is perfectly pounded with granulated sugar.

The wheat flour for the cake should be sifted through a sieve, this will provide airiness to the baked goods. You will also need baking powder, namely baking powder. With butter, you get porous and delicate muffins. A cake with lemon juice is baked for an hour. It can be removed after a slight cooling.

Cake ingredients

1. Lemon - 0.5 pcs.
2. Chicken egg - 3 pcs.
3. Granulated sugar - 0.5 tbsp.
4. Wheat flour - 1 tbsp.
5. Butter - 100 g.
6. Baking dough - 1 tsp
7. Sunflower oil - 1 tablespoon
8. Powdered sugar to taste.

How to make lemon muffin in a slow cooker

Remove the butter from the refrigerator, take a deep mixing bowl. Cut the butter into pieces with a knife, leave in the room for half an hour.

Add sugar in parts to softened butter, beat with a mixer.


Now you need to break the eggs one at a time and beat well. The dough will become less frequent.


Remove the zest from the half of the lemon, that is, the yellow skin. Then squeeze lemon juice from the pulp. Introduce the zest with juice into the bulk, mix with a mixer.


Sift wheat flour, combine with baking powder. Add both components to the dough. Stir until smooth.


Lubricate the multicooker pan with sunflower oil using a silicone brush. Pour all the prepared dough into a bowl, smooth.


Cook the lemon muffin under the lid in the "Bake" mode for 1 hour. After cooling, transfer the rosy baked goods to a plate, sprinkle with powdered sugar. Serve with tea or coffee. A fragrant and soft lemon muffin can be served for a festive tea party. Bon Appetit!

• 1 cup (230 g) room temperature unsalted butter
• 1 cup granulated white sugar
• 2 bags of vanilla sugar (10 g each) or 1 teaspoon of vanilla extract;
• 4 large eggs, room temperature
• zest of 1 large lemon;
• 2 cups (260 g) premium white flour;
• 2 teaspoons baking powder
• 1/4 teaspoon of salt;
• 1/4 cup (60 ml) fresh lemon juice

For lemon glaze

• 1 cup powdered sugar (sifted)
• 2-4 st. tablespoons of freshly squeezed lemon juice with pulp (or with zest);
• some chopped lemon or candied orange fruits (optional).

Cooking process:

Prepare a muffin pan: brush it with butter and line the bottom with a circle of waxed paper.

In a bowl, use an electric mixer (or by hand) to beat the butter and sugar until lightly fluffy and pale (about 3-4 minutes).

Add eggs one at a time, stirring well after each addition (the dough will look like thick sour cream).

Sift and mix together flour, baking powder, vanilla sugar and salt. Add about 1/3 of the flour to the dough.

Add the lemon juice alternately with the remaining flour, stirring until you have a smooth dough.

Scrape down the mixture from the sides of the bowl as needed with a spatula.

Finally add the lemon zest, stir and pour the dough into the prepared mold. Smooth the surface of the dough with the back of a spoon or a spatula.

Bake for about 55-60 minutes in the Bake (Fry) program, or until a toothpick inserted in the center of the cake comes out clean.

Do not overdo it, otherwise the cake will be dry. Leave the finished muffin in the switched off saucepan for 15 minutes, then turn it over on the wire rack and let it cool completely.

Lemon glaze

Pour the powdered sugar into a small bowl. Add 2 tablespoons lemon juice with the pulp and stir until a thick and smooth glaze is obtained. Add more lemon juice or powdered sugar as needed.

Pour the frosting over the top of the lemon tart, letting it flow freely down the sides of the cake. Sprinkle with lemon or candied orange fruit (optional).
Let the frosting dry completely before storing the cake in the refrigerator.
Bon Appetit!

Notes (edit)

• Lemon tart can be refrigerated for several days in an airtight container.
• When making this lemon muffin, always use lemons that are fresh and flavorful, with a bright yellow oily rind. Use organic lemons if possible. The best lemons are large and heavy for their size. Do not use fruits that are stained, soft on the skin, or flabby and wrinkled.
• The piquant lemon flavor and aroma is imparted to the dishes by the use of the yellow outer rind (zest). Before removing the zest from the lemon, wash it thoroughly with a washcloth (preferably with soap). And when removing the zest, try not to remove the white part of the lemon peel (cork) with it, as it has a bitter taste.
• For more lemon flavor, add about 1/3 cup (80 ml) of chopped candied lemon peel to the batter. Lemon muffin if desired

This is my favorite quickie cupcake. I used to bake it a lot in the oven, but now I make lemon muffin in a slow cooker. It takes me exactly 7 minutes to prepare the test. For an hour, the cake has time to bake perfectly. It is not wet, not greasy, airy and is very popular with children. If you are very fond of lemons and sour baked goods, you can double the amount of lemon juice. (I usually do this myself.)

Ingredients:

• 4 eggs,
• 150 g butter
• 230 g flour
• 150 g sugar
• ½ sachet of baking powder
• Juice of half a lemon
• The zest of one lemon.

Multicooker Lemon Cupcake Recipe

Again, the cake dough is easy to mix and doesn't require any effort. We arm ourselves with a mixer and proceed. First, beat the butter with sugar (I remind you that for the cake dough, the butter is soft, at room temperature). Just a couple of minutes.

Then add the eggs. One by one. That is, they broke the egg - beat the dough with a mixer for uniformity. Then the second egg and beat again. Etc.

Lemon at first, without cutting, grated three on all sides, until the bright yellow surface of the peel is erased. In some specimens, the zest is peeled off very easily, with others, smoother, you have to make some effort. Take a look inside the grater - we got a pleasantly smelling bright yellow shavings. She will give the cake a lemon flavor and color the dough yellow. Pour it into a bowl of dough.

Then squeeze the juice from half of the lemon with a spoon. Make sure that the bones do not get into the dough! I usually squeeze the juice over a cup, but this time I was lucky - the fruit was pitted.

Mix the lemon juice with the dough. And then add flour. It is best to sift it through a sieve - this will give the dough additional airiness. But if there is no sieve, no fear. The cupcake will still be delicious.

And the last thing we add is baking powder.

There is no need to beat the dough with flour with a mixer. Just stir with a spoon.

We put it in the multicooker bowl and level it.

We turn on the Baking program for 60 minutes. When the program ends, the multicooker will beep that the cake is ready. You can immediately open the lid - it will not fall off. The top of the cake remains pale, but if you turn it over, the picture is completely different. As you can see, a bright orange crust has formed on the bottom and sides of the cupcake. And the crumb of the cake is yellow due to the lemon peel.

Bon Appetit!

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Total comments 84:

Irina, hello!) Thanks for your recipe! I don't have an oven and really wanted to bake something) I bought my MV 2 days ago, yesterday I baked a lim.cake in it for the first time according to your recipe !! Seg brought the girls to the office for tasting!) Everyone is delighted, including me !! It turned out very tasty, smooth, fragrant, there were no damp places, as happens in the oven) Make the dough for 5 minutes)) I have one question, Can you, after the cake is cooked, turn it over with a white top on the bottom and put it on the bottom for 10-15 minutes?) Anna (N. Novgorod)

• Anna, I am very glad that everything worked out :) You can turn it over, of course. The dough is here with baking powder so the cake won't settle.

Hello Irina. In this recipe, 150g of oil is prescribed 2 times. Do I need to add 300g of oil or is it 150? Thank you

• Natalia, you need 150 grams. Removed excess oil. Thank you:)

Irina, thank you for the recipe! The cupcake turned out the first time and turned out to be very tasty)

Svetlana:

The deliciousness is unreal! If you are still thinking, is the oven worth it or not !? Definitely YES! Try it and see for yourself how delicious it is)) Thanks to the author!

Made yesterday ... a very successful recipe .. mmm my men are happy

Thank you so much for the recipe! We have been cooking several times in a row. Like the whole family and even the main critic - mom))))

An excellent recipe, thanks, I added vegetable oil instead of butter and it turned out well, and you can also cut it in the fields and soak it with sour cream and pour it over with chocolate and get a wonderful cake

This is my first dish, which I did in general in the cartoon. It turned out to be awesome, very tender, rose well, baked in 1 hour, and added 10 minutes.
Happy as an elephant))

Hello)
for the VITESSE multicooker, how many minutes will it take to make the lemon muffin? thanks)

• Olga, I cannot answer this question. Depends on power. If more than 800, it will be ready in 40-45 minutes.

Ekaterina M .:

I baked a cupcake according to this recipe. It turned out good, as in the photo, delicious! Bake 50 min, multicooker Redmond RMC M110, 900 W.

Excellent recipe! First I baked with lemon, and then decided to experiment ... The second time I baked with a banana, instead of lemon I put one banana. And my third muffin was with half an orange, I didn't add the orange peel, but I grated the insides on a grater. All three times excellent ceramics turned out !!! Baked for 40 minutes in a multicooker Redmond RMC-M4502, power 850.

How can I attach a photo of a cupcake ?? I just cooked it! ! He came out super !!

• Anna, send a photo to the mail and we will post it in the subject

If Redmond RMC-FM4520 700 W, then how many minutes to bake?

1. And you can tell what the baking temperature is. I have a Spanish slow cooker - Olla GM E and the Baking program is set to 160 degrees, but it seems a lot. I usually bake bread at 140. Thank you. (sorry for my Russian, if there are mistakes, I'm from Bulgaria)

   • Eva, in my Panasonic the baking temperature is 130, but I think it will be at 140.

A good recipe, the muffin turned out to be delicious. I followed your recipe completely, added the juice of half a lemon. I agree, I still need to add, next time I will squeeze out a whole one. Thanks!

But I didn't like it. I didn’t feel the lemon taste at all, and I also thought it would be sour, but for some reason it came out somehow tasteless. And the consistency is as if with semolina. I thought that it might come out like a capital cake (which I baked earlier and was happy), but it is far from both the capital and the lemon. Maybe lemons needed more or fewer eggs, or more sugar, I don't know.

Alexandra:

Delicious cupcake! Made a cake out of it for my daughter's birthday! She cut the cake into three cakes, soaked in syrup, smeared with whipped cream mixed with pieces of thawed strawberries. The cake turned out to be great, the guests ate it all!

Alexandra:

It turned out to be a very tasty cupcake. Strictly according to the recipe, lemon juice can be added more. Next time I want to try adding orange instead of lemon. I think it will turn out delicious too.
Thanks for the recipe!

And what did everyone do straight? In baking, I'm far from very good, but the recipe seems to be not complicated, I'll go try))

The cupcake is delicious! Thanks for the recipe.

I just started baking a cupcake! I'm waiting for the result! Sweet tooth spouse - will be an expert! I'll share my impressions soon! We look forward to …….!

Thanks for the recipe! I baked it yesterday, my husband liked it, I’m happy too, very good)

The cupcake is really delicious. I bake it very often but with a small addition. I mix the juice from the second half of the lemon with two tablespoons of powdered sugar and soak the cake with this planting. Even tastier.

Hello! How long will it take to cook in the Vitezze multicooker-pressure cooker?

• Try setting it for 45 minutes to start. Open the multicooker at the end and check the readiness of the cake with a wooden stick - dry, so you can take it out. Wet - turn on for another 15 minutes.

is it possible to add pieces of fruit to the dough, will the cake sink from them or will the taste change?

• It depends on what kind of fruit. I can't say how the cupcake will behave. Need to try. In theory, there is a baking powder in the dough, so it should not go down.

The cupcake turned out to be very tasty, thick and fragrant! Thanks for the recipe, I will bake often!

If you add berries such as blueberries or strawberries to the dough, you get a cupcake?

• It will definitely work out with blueberries.

The cake, made with lemon juice and zest, has a light and rich citrus aroma. Any housewife can handle a cake recipe, so it can be made for both households and guests. Cooking the dough takes a little time, and then the multicooker will do everything. Cooking method: 1. Remove the butter or margarine one hour before the cake is prepared so that it softens. 2. […]

Ingredients

Half a large lemon;

Margarine or butter (you can take a spread) - a small pack, up to 100 grams;

Sugar - about 250 grams (you need a measuring cup from a multicooker);

Flour - 320 grams (2 measuring cups);

Sour cream - 160 grams (1 measuring cup);

Raisins - 160 grams (1 measuring cup);

Soda is a teaspoon.

The cake, made with lemon juice and zest, has a light and rich citrus aroma. Any housewife can handle a cake recipe, so it can be made for both households and guests. Cooking the dough takes a little time, and then the multicooker will do everything.

Cooking method:

1. Remove the butter or margarine one hour before making the pie so that it softens.

2. Wash the lemon and cut it in half. It only takes half.


3. Remove seeds and veins.

4. Take a fine grater, rub only the skin. To avoid bitterness in the cake, you do not need to wash all the rind to the end.

5. Grind the lemon pulp or you can also grate, or grind with a blender. The main thing is to get lemon juice.

6. Take out the mixing bowl.


7. Add sugar, add butter, grind.

8. Quench the baking soda with vinegar.

9. Pour eggs, juice and lemon zest, slaked soda, flour into a bowl. Mix everything, but it is better to beat until smooth with a blender.

10. For 10 minutes, pour boiling water over the raisins and let it stand.

11. Then drain the water, add to the dough, mix everything.


12. Lubricate the multicooker bowl with oil.

13. Pour the dough into it.

14. Set the Baking mode on the multicooker for 85 minutes (1.25 hours).

In baked goods, lemons are most often presented in the form of a zest; it gives such dishes a slight sourness and gives them an incredible aroma.

Today we want to tell you about how to cook a lemon muffin in a slow cooker - an incredibly tasty dessert in which this fruit plays a central role. Not only does this dish have a number of taste advantages, it is also prepared as quickly as possible, thanks to the use of a newfangled miracle of technology.

Simple slow cooker lemon muffin recipe

Ingredients

• - 250 g + -
• - 150 g + -
• - 4 things. + -
• - 150 g + -
• Baking powder - 1/2 packet + -
• — half fruit volume + -
• Lemon zest - quantity from the peel of one lemon + -

How to make lemon muffin in a slow cooker

1. Leave the oil to soften a little. When it ceases to hold its shape, we place it in a deep container. Add sugar to this and beat well.
2. Add eggs one by one, without stopping to beat the mass.
3. Now you need to get the lemon zest. To do this, three fragrant fruit on a fine grater. This should be done only with the yellow part, without touching the protein. Pour the zest into our container.
4. Here you need to squeeze the juice from half a lemon. You can use a spoon or just use your hands, the main thing is to make sure that the bones do not get into the dough.
5. Mix the resulting mass, and then carefully add flour and baking powder. Stir everything thoroughly until the consistency becomes as homogeneous as possible.



6. Now you need to grease the walls of the mold with butter so that our cupcake does not burn.

Put the dough into a bowl with a spoon or spatula and level it. We turn on the Baking program and wait about an hour.

You can use an old trick to check if the cake is ready. Take a skewer or a toothpick and pierce the surface of the baking with it: if there are any pieces on the skewer, then the dough is not baked yet and the cake needs to be held in a slow cooker a little longer.

Multicooker lemon muffin: recipe with syrup

If the subtle sourness in the dough is not enough for you, then we recommend that you pay attention to this recipe. The syrup that we will prepare is also made from lemon, and therefore inherits its bright taste.

Ingredients

• Wheat flour - 1 glass;
• Lemon - 1 pc.;
• Chicken eggs - 3 pcs.;
• Butter - 200 g;
• Milk - 3 tablespoons;
• Baking powder - 1 tsp;
• White granulated sugar - 1 glass;
• Salt - 1 pinch;
• Vanilla sugar - half a packet;
• Lemon zest - 1 tablespoon

How to bake a lemon muffin in a slow cooker

• Beat soft butter with eggs, sugar and milk. Use a mixer to get it done quickly.
• In a separate container, mix the sifted flour, baking powder, salt and pre-grated lemon zest. We mix everything.
• Now it's time to put all the components of our future test together. We mix all the ingredients and do this until we get a homogeneous dough in consistency.
• Lubricate the multicooker bowl with oil and put our dough into it. Select the "Baking" mode and leave the cake to cook for 40-50 minutes.
• Now, while we have free time, we need to do the syrup. To do this, squeeze the lemon juice into a small saucepan.



• Pour 2 tablespoons of sugar here and put on the stove to warm up. The fire should be minimal. When you notice that the crystals have completely dissolved, wait a couple more minutes and only then remove the syrup from the heat.
• Take the finished cake out of the bowl and pour over the resulting syrup.

Slow Cooker Lemon Muffin Recipe

Many people love it when sweet baked goods contain poppy seeds. This recipe is considered one of the most successful, as poppy and lemon create the perfect flavor combination.

Ingredients

• Wheat flour - 200 g;
• Lemon - 1 pc.;
• Vanilla sugar - 5 g;
• Granulated sugar white - 200 g;
• Sour cream - 150 g;
• Poppy - 30 g;
• Butter - 200 g;
• Chicken eggs - 4 pcs.;
• Salt - 1 pinch;
• Baking powder - 10 g.

How to make a lemon poppy seed cake in a slow cooker

1. Fill the poppy with boiling water for 10 minutes, then filter it through a fine sieve and let it dry.
2. In a separate container, mix flour, vanilla sugar, poppy seeds, baking powder and salt. Mix everything gently.
3. In another bowl, combine soft butter, eggs and sugar. Beat with a mixer.
4. Using a fine grater, separate the zest from the lemon. We add it to a bowl with liquid ingredients, add our dry mixture and flour here, then knead the dough thoroughly.
5. We smear the walls of the multicooker bowl with butter. Place the dough here and set the "Baking" mode. Cooking usually takes no more than 50 minutes.



After the lemon muffin is cooked in a slow cooker, it is laid out on a separate dish and sprinkled with powdered sugar. Optionally, you can make lemon sauce or cover the resulting dessert with chocolate icing.