Lemon cake with syrup

Lemon cake is always interesting and very tasty. A cupcake with the addition of lemon zest and lemon juice acquires a slight sourness and an incomparable aroma, and the lemon syrup with which we fill the soft, crumbly cupcake will give it additional moisture and a new original taste.

Ingredients

• Lemon - 150 g (1 pc.)
• Butter - 120 g
• Milk - 120 ml
• Eggs - 2 pcs.
• Sugar - 150 g
• Flour - 200 g (1.5 cups with a capacity of 200 ml)
• Baking powder - 1 teaspoon
• Soda - 0.5 tsp
• Salt - 1 pinch
• For syrup:
• Lemon (juice) - 0.5 pcs.
• Sugar - 80 g
• For decoration (optional):
• Lemon - a few slices

Directions

1. Prepare all ingredients.
2. For this amount of products you need a whole large lemon.
3. The juice of half a lemon and all the zest will go into the dough, and the other half of the juice is for the syrup.
4. Remove the butter and eggs from the refrigerator 20 minutes before cooking to bring them to room temperature.
5. Wash the lemon thoroughly and pat dry. Remove the zest (yellow skin layer) from the lemon with a fine grater.
6. Cut the lemon in half and squeeze the juice out of the halves, remove the seeds.
7. Add lemon zest and juice to milk.
8. Turn on the oven to preheat to 180 degrees.
9. In a deep bowl, combine soft butter and sugar.
10. Beat the butter and sugar with a whisk until the mass becomes light, add the eggs one at a time and beat again with a whisk or mixer until smooth.
11. Sift flour, baking powder and soda together, add salt and mix.
12. Pour half of the flour mixture into the bowl with the egg-butter mixture. Stir.
13. Add milk with zest and juice and remaining flour. Mix thoroughly, combine all the ingredients into a homogeneous lush mass.
14. The dough is thick, with air bubbles (soda and lemon juice have already begun to interact). The dough flows off the whisk in a thick stream.
15. Line a cake pan with parchment paper or grease with butter. Fill the form with dough, level the surface.
16. Bake lemon cake in a preheated oven at 180 degrees for 45 minutes.
17. Take the cake out of the mold and let it cool.
18. It is already ready, but do not rush to cut it. We will prepare an addition to it - lemon syrup, which will make the cake more moist and tasty.
19. Squeeze the juice from the remaining half of the lemon into the saucepan, add the sugar and heat the mixture until the sugar is completely dissolved.
20. Prick the cake all over with a wooden skewer.
21. Put the cooled pastries on a dish and pour plenty of hot lemon syrup, try to fill the entire surface of the cake.
22. You can also pour a hot cupcake with cooled syrup.
23. Decorate the lemon cake with lemon slices and serve.