Lean honey cake with lemon zest

Very fragrant, slightly moist, porous and soft lean honey cake with lemon zest. The cupcake does not require any special expensive ingredients and is easy to prepare - mix everything and bake.

Ingredients

• Water (warm) - 200 g
• Refined vegetable oil - 60 ml
• Honey - 70 g
• Sugar - 120 g
• Flour - 230 g (1.5 cups with a capacity of 250 ml)
• Baking powder - 10 g
• Vanilla sugar - 10 g
• Lemon (zest) - 1 pc.
• Salt - 1 pinch

Directions

1. Use honey of your choice.
2. Take vegetable oil without smell.
3. I will remove the lemon zest from the lemon, dried or frozen is also suitable.
4. Scald lemon with boiling water and dry with a napkin.
5. Remove the zest in a way convenient for you (I used a special zester grater).
6. Turn on the oven to preheat to 180 degrees.
7. Pour sugar into a deep bowl. Pour in warm water. Add salt. Stir to dissolve sugar.
8. Add honey and vanilla sugar. Stir until smooth.
9. Pour in vegetable oil. Add zest. Stir.
10. Add sifted flour and baking powder. Stir so that there are no lumps.
11. The dough should be as thick as sour cream.
12. For baking, I use a silicone mold with a recess, it does not need to be lubricated.
13. Fill the form with dough and send it to the oven preheated to 180℃, bake the cake for 40-50 minutes - it depends on the power of the oven.
14. Check readiness for cake puncture with a wooden skewer - it should be dry if the dough is baked (if only the top is not baked, you can turn on the top heating of the oven 10 minutes before the cake is ready).
15. Remove the cake from the oven and let it cool slightly.
16. Lenten honey cake with lemon zest is ready. Remove it from the mold to a serving dish. If desired, the cake can be sprinkled with powdered sugar or decorated with icing.