Making delicious homemade cake couldn't be easier! Delight your loved ones with fragrant lemon baked goods with glaze. Kefir cake turns out fluffy and soft, with a velvety structure, and it does not go stale for a long time. Citrus perfectly complements the taste of the cupcake.

The dough for lemon cake with kefir is prepared simply and quickly. Instead of frosting, you can simply sprinkle the cupcake with powdered sugar, but it will taste better.

I prepare the products according to the list.

In a bowl, combine eggs and sugar.

Beat the ingredients with a mixer until a fluffy light mass is formed.

Add room temperature butter and beat a little with a mixer.

Then I pour in kefir and beat the ingredients again.

I sift the flour and baking powder into the same bowl and beat the dough until there are no lumps of flour.

I remove the zest from the lemon, and squeeze the juice out of half a lemon (we will need it for making the glaze).

Add the zest to the dough and mix with a spatula or spoon.

Grease a silicone cake pan with butter.

I spoon the dough into it and level the top.

I preheat the oven to 180 degrees, bake the cake in it for about 35-40 minutes. I check the readiness of the cake with a toothpick.

I transfer the cake to a wire rack.

I'm making lemon glaze. I sift the powdered sugar and add the strained lemon juice.

Mix the powder and juice until smooth and homogeneous.

Many housewives take great pleasure in cooking using various household appliances. For example, you can make an amazing lemon cake in a slow cooker. To bake, you need to prepare the dough according to the recipe, put it in a bowl, set the temperature and enjoy your free time until the fragrant, well-baked sponge cake is ready.

How to make lemon cake?

You can prepare a delicious cake with lemon zest using certain tricks:

the recipe uses not only zest, but also fresh juice, which adds aroma and a characteristic lemon flavor to the product;
sifted flour is used to make the lemon cake in the slow cooker more airy;
Alcoholic drinks can be added as an impregnation; they help retain moisture in the finished dough and prevent it from quickly becoming stale.

Lemon cake with sour cream - classic recipe

If guests suddenly appear in the house, lemon cake with sour cream will come to the rescue. It can be baked quickly and easily, does not require much effort, and the necessary ingredients can easily be found in any kitchen. The result is a dish that amazes with its amazing rich taste.

Ingredients:

flour – 2 cups;
sour cream – 1 glass;
sugar – 0.5 cups;
eggs – 2 pcs.;
butter – 30 g;
lemon (zest) – 1 pc.;
soda – 2 tsp;
powdered sugar – 100 g;
lemon juice – 5 tbsp. l.

Preparation

In a deep bowl, stir eggs, sour cream, sugar, butter.
Add flour with soda, juice (2 tbsp) and zest, mix.
Pour the dough into a bowl. Set the “Baking” mode for 30-40 minutes.
Make the glaze by adding juice (3 tablespoons) to the powdered sugar and whisking.
Pour glaze over the cupcake.

Lemon cake with kefir - recipe

Lemon kefir cake belongs to the category of quick and tasty baked goods. It can be made within an hour and the dish does not require any special ingredients. Many housewives can cope with this task, even those who are not friends with dough. The main thing is to correctly carry out the preparatory steps and put the products into the device.

Ingredients:

lemon – 1 pc.;
kefir – 1 glass;
eggs – 3 pcs.;
wheat flour – 1.5-2 cups;
sugar – 1-1.5 cups;
vegetable oil (refined) – 0.5 cups;
soda – 1.5 tsp;
salt - a pinch;
vanilla sugar.

Preparation

Grind eggs, sugar, salt and vanilla sugar until white.
Add kefir to the mixture, beat the mixture.
Pour flour and soda into the mixture and mix.
Grind the lemon using a blender and add to the dough.
Add the oil last.
Pour the dough into the bowl, set the “Baking” mode. Lemon cake in a slow cooker will be ready in 40 minutes.

Lemon raisin cake – recipe

A wonderful variation of the dish is lemon. The baked goods are moderately sweet and not very greasy, and the additional component gives it a piquant flavor. If desired, the finished dish can be sprinkled with powdered sugar on top; a specially made glaze can also serve as decoration.

Ingredients:

raisins – 50 g;
butter – 160 g;
baking powder – 1 tsp;
lemon – 1 pc.;
egg – 1 pc.;
flour – 250 g;
sugar – 160 g.

Preparation

Grind the sugar with grated lemon zest.
Soften the butter and add it to the mixture. Then beat in the egg and beat the mixture with a mixer.
Add baking powder along with flour and knead with a mixer.
Add raisins, mix everything.
Place the dough in a bowl and set to “Baking”. The lemon sweet cake in the slow cooker will be ready in 50 minutes.

Lemon chocolate cupcake

An excellent variation of the dish is a lemon zest cake in a slow cooker, which contains cocoa powder. The dough turns out tender and light, melting in your mouth; the combination of lemon and chocolate is rightfully considered incomparable. In appearance, the baked goods will resemble a Zebra pie, thanks to the alternation of dark and light layers.

Ingredients:

butter – 180 g;
flour – 200 g;
eggs – 3 pcs.;
sugar – 1 glass;
lemon – 1 pc.;
soda – 0.5 tsp;
milk – 3 tbsp. l.;
cocoa powder – 3 tbsp. l.

Preparation

Add sugar to butter. Add one egg at a time into the mixture and beat.
Add flour, soda, quenched with vinegar.
Divide the dough into two parts. Add zest and juice to one, add milk and cocoa to the second.
Place in a bowl, alternating spoons with white and dark dough. Set the “Baking” mode.
Lemon will be ready in 50 minutes.

Lemon milk cake

A common variation is lemon cake, a simple recipe that involves adding milk. A syrup made from fresh juice and sugar gives the baked goods a special piquancy. It can be introduced into the pie in a very interesting way. When it is ready, several holes are pierced in it with a toothpick, and sweet impregnation is poured on top.

Ingredients:

flour – 230 g;
sugar – 220 g;
eggs – 3 pcs.;
butter – 200 g;
lemon – 1 pc.;
milk – 50 ml;
vanilla sugar – 10 g;
soda – 1 tsp;
salt.

Preparation

Add sugar to butter. Then beat in one egg at a time, stirring.
Pour in milk and juice, stir.
Add flour, soda, salt and zest and knead.
Pour the dough into the bowl, cook the delicate lemon cake in the “Baking” mode for 50 minutes.
Bring lemon juice to a boil, add 2-3 tbsp. l. sugar, boil again and boil for about 2 minutes.
Pour syrup over cake.

Lemon Banana Cake

Using a slow cooker, you can make a wonderful, fluffy lemon cake. The main component will add a piquant flavor to the baked goods, while bananas will make it sweeter. A certain nuance that needs to be taken into account when cooking is that you need to prepare a suitable cream for coating. It will require the same products as for the dough.

Ingredients:

bananas – 2 pcs.;
butter – 70 g;
sugar – 200 g;
eggs – 2 pcs.;
milk – ¼ cup;
flour – 250 g;
soda – 1 tsp;
salt.

For cream:

egg – 1 pc.;
butter – 20 g;
sugar – 50 g;
lemon juice – 30 ml;
banana – 1 pc.

Preparation

Mash the bananas with a fork.
Add sugar to the butter and mix. Add the remaining ingredients and knead the dough.
Pour the dough into the bowl, set the “Baking” mode.
A lush lemon cake will be ready in 50 minutes. Cut it into 2 layers.
Make a cream by mixing the ingredients, putting on low heat and bringing until thick.
Grease the center of the cake and the top layer with cream.

Lenten Lemon Cake

For people who adhere to Lent or are on a diet, lemon is ideal. The result is a dish that is in no way inferior in taste to the one that contains this component. If desired, you can add raisins, turmeric, candied fruits, dried apricots and other ingredients to your baked goods.

Ingredients:

flour – 1 glass;
vegetable oil – 4 tbsp. l.;
sugar – 100 g;
lemon (zest) – 1 pc.;
water – 50 ml;
soda – 0.5 tsp.
lemon juice – 50 ml.

Preparation

Mix oil, juice, zest and water.
Add flour and soda. Mix everything and leave for 5 minutes.
Place the dough in a bowl, set the “Baking” mode for 50 minutes.

Lemon curd cake

You can make such a tasty and healthy dish at the same time as in a slow cooker. Orange can be used as an alternative citrus component. To make the baked goods more rosy, you can turn them over to the other side during cooking, so it will look more appetizing.

Ingredients:

butter – 200 g;
cottage cheese – 400 g;
eggs – 4 pcs.;
sugar – 1.5 cups;
flour - 3 cups;
lemon – 1 pc.;
soda – 1 tsp;
salt – 0.5 tsp.

Preparation

Combine melted butter and cottage cheese.
Add eggs, sugar, lemon juice and zest, soda and salt, mix everything.
Gradually add flour and knead.
Place the dough in a bowl, set the “Baking” mode for an hour.

Lemon poppy seed cake - recipe

A very original variation of the dish is lemon. This additional component will give it a spicy kick. In addition, citrus syrup will serve as a highlight, which will add a sour taste. Its quantity can be varied at the individual discretion of the housewife.

1.5 cups flour;

1 cup of sugar;

1 tsp soda + 1/4 tsp. citric acid (or 2 teaspoons baking powder);

1/2 tsp. salt;

3 pcs. eggs;

1/2 cup vegetable oil;

1 glass of kefir;

a bag of 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 had already forgotten where. But I baked the cake twice and intend 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 cost, and the taste is quite worthy of a festive event, as it is not inferior to any cake or pastry. Delicate, soft, breathable, fragrant and moist - that's all about it. You will find out why it is wet if you read the recipe from beginning to end.

1. Let's start by mixing the 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 of sugar (leave a third of the cup for later).

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

3. Grate the zest from one lemon (I prefer large ones). You should get about 2 teaspoons.

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

5. Add three eggs to kefir.

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

7. Mix all liquid ingredients well together.

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

9. Prepare the baking pan for the lemon cake: I line the rectangular pan with parchment paper and do not grease it with anything.

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

11. While the cake is still baking, carefully squeeze the juice out of the remaining lemon. It is advisable that it be a third of a glass. If you couldn’t squeeze out that 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 a glass at the beginning). Boil the syrup and cook until the sugar is completely dissolved and the syrup becomes clear.

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

14. Soak the cake with boiled lemon syrup, pour it with a spoon without removing it from the mold. This is why the cake gets the epithet “moist” because it is soaked in syrup.

Let the cake stand in the pan for 10 minutes until the syrup is absorbed, and then remove from the pan. You'll be surprised at how much flavor this lemon cake has.

You'll be even more surprised when you cut this moist lemon cake into bite-size pieces and enjoy the taste! The aroma and taste of lemon is simply amazing! To prevent the outside of the cake from seeming sour, sprinkle it with powdered sugar.

Lemon kefir cake without eggs (with soaking) is my favorite recipe for tea. This is a real lifesaver when you need to bake something quickly before guests arrive, or when you want something sweet yourself. All ingredients are mixed in literally 5-7 minutes, and baking will take another 30-35 minutes. So let's get started.

Ingredients:

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

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Lemon kefir cake without eggs, how to prepare:

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

2. Add vegetable or butter and grind 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 mix 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 cupcake by making a coating from the remaining sugar and lemon juice. To do this, mix them until the sugar dissolves and pour the hot cake on top (you can first pierce it in several places with a toothpick so that it soaks in better).

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

8. That's it! Our lemon kefir cake without eggs (with soaking) is ready. Bon appetit!

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For the test:

Lemon - zest
Butter - 100 g.
Sugar - 0.5 cups
Salt - a whisper
Kefir - 0.5 cups
Soda - 1 incomplete tsp.
Flour - 200 g.
Eggs - 2 pcs.

For impregnation:

Lemon juice - 1/3 cup.
Water - 1/3 cup
Sugar - 2-3 tbsp.

Preparation time: 50 minutes (10 minutes for preparation + 40 minutes for baking)

Yield: 6 servings.

Winter is the time for traditional winter fruits - citrus fruits, and baking with them. Baking with citrus fruits turns out very aromatic, adding home comfort and taste to frosty winter days. Today we have a classic lemon cake, which is easy and simple to prepare.

How to make a simple lemon cake - step by step recipe with photos

First, let's prepare the necessary ingredients. Kefir for cakes is suitable for any fat content. Butter, kefir, eggs must be removed from the refrigerator in advance so that all products are at the same temperature.

The lemon needs to be washed well with a brush, as wax may remain on the peel, which is used to treat the fruit during transportation. Next, you need to remove the zest from the lemon. It is convenient to do this by grating the lemon peel on a fine grater. But be careful - you only need to remove the yellow part of the zest - the white part gives bitterness and can spoil the taste of the finished product.

A cake with lemon zest is not only aromatic, but also healthy, because the zest contains phytoncides - natural “antibiotics” and pectin.

Beat softened butter with sugar and a pinch of salt.

Add eggs and kefir, beat everything together.

Squeeze juice from lemon. Extinguish the soda with one tablespoon of juice and add it to the dough, leave the rest of the juice for soaking.

Mix flour with zest.

Add flour to the dough, knead.

Place the dough into a greased pan. Bake the cake in an oven preheated to 200 degrees for 45 minutes.

The best flavor is a moist lemon cake, so while that's baking, make the syrup. To do this, mix the remaining lemon juice with water and two tablespoons of sugar. Bring to a boil and remove from heat.

Cool the finished cake slightly, carefully remove it from the mold and pour hot syrup over it.

Cool the soaked lemon cake a little more and serve. You can also sprinkle the top with powdered sugar for decoration. Bon appetit!