Citrus cupcake

A citrus cake is prepared with the addition of cream cheese to the dough, and covered with creamy icing.

Ingredients

• Butter (softened) - 180 g
• Cream cheese - 250 g
• Large eggs - 5 pcs.
• Sugar - 450 g
• Flour - 350 g
• Lemon extract - 1 tsp
• Orange extract - 1 tsp
• Soda - 0.5 tsp
• Salt - 0.5 tsp
• For cream:
• Powdered sugar - 300 g
• Butter (softened) - 60 g
• Lemon zest - 1 tbsp. l.
• Orange or lemon juice - 2 tbsp. l.
• Almonds (chopped) - 30 g

Directions

1. Turn on the oven to preheat to 160 degrees. Grease a cake tin (25 cm diameter) with a hole in the middle with butter.
2. In a bowl mix flour, soda and salt.
3. In a separate bowl, beat butter with sugar, cream cheese and citrus extract. Gradually add eggs, beating well after each. Continuing to beat at low speed, gradually add dry ingredients.
4. Pour batter into prepared pan and place in preheated oven, bake Citrus Cake for about 95-105 minutes, until golden brown and a clean wooden stick when pierced.
5. Remove the finished citrus cake from the oven, run the blade of a knife between the walls of the cake and the sides of the mold, leave on the wire rack for 15 minutes, and then remove the cake from the mold and leave on the wire rack until completely cooled.
6. Meanwhile, prepare the cream. Whisk butter with powdered sugar and lemon zest. Add the required amount of citrus juice to achieve a creamy consistency. Brush a citrus cake with cream and sprinkle with chopped almonds.