Lemon cupcake – recipes step by step with a photo. How to make a lemon muffin in an oven, slow cooker or bread machine

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Such light, fragrant homemade cakes are suitable for tea parties at any time of the year. The recipe for making a lemon dessert is simple and does not imply the use of a large number of components, so practical, busy housewives will like it.

How to make a lemon muffin

Many people like the aroma of citrus, so dishes using zest, juice and pulp of lemon are very popular. A special place among them is baking. You can make a lemon muffin in less than an hour, while the process does not require serious hassle. The necessary products can be found in any kitchen, and only a mixer is useful from technology, in the absence of which a simple whisk is allowed.

Lemon cupcake – recipe with photo step by step

One of the components for baking dough is butter, not vegetable, but vegetable. This product gives the dessert a slightly moist, velvety texture. Thanks to the impregnation, the baking acquires a richer taste and aroma. Each lemon cake recipe is unique, as it may include the addition of certain ingredients. Lemon muffins are prepared with raisins, carrots, sour cream, nuts, etc. Each version of the dish is original and tasty, so you should try experimenting in the process of preparing it..

Lemon cupcake – a classic recipe

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 345 kcal / 100 g.
  • Purpose: breakfast / dessert.
  • Cuisine: English.
  • Difficulty: low.

Thanks to citrus acidity, dessert brings vigor, and the light sweetness of baking gives a good mood. The dish can be prepared for breakfast or for a family evening tea party. The taste of lemon muffins is famous in the world of confectioners and professional chefs from around the world. If desired, the recipe for a classic lemon cake can be supplemented with sugar icing or a gentle creamy cream. In the dough, it’s useful to add nuts, pieces of fruit or candied fruit.


  • lemon juice – 50 ml;
  • soda -? tsp;
  • eggs – 3 pcs.;
  • flour – 0.3 kg;
  • butter – 40 g;
  • sugar – 1 tbsp .;
  • baking powder -? tsp;
  • vanillin;
  • citrus zest – 1 tsp;
  • powdered sugar – 1 tbsp .;
  • fat milk – 2 tbsp. l.

Cooking method:

  1. In a bowl, mix soda, flour, baking powder.
  2. Beat eggs with sugar separately, add vanilla, melt butter, grated citrus zest and pour in the lemon juice.
  3. Gently pour the liquid egg mass into the mixed dry mixture.
  4. Preheat the oven, oil the mold and fill it with the finished dough. Cook for 45 minutes at 180 degrees.
  5. Prepare the icing while baking the product. To do this, pour powdered sugar into warmed milk. After mixing the components, wait until the powder is completely dissolved. Ready dessert must be greased with milk glaze and served with tea.

Baked Lemon Cupcake on a Dish

Lemon muffin in a slow cooker

  • Cooking time: 55 minutes.
  • Servings Per Container: 8.
  • Calorie content: 340 kcal / 100g.
  • Purpose: breakfast / dessert.
  • Cuisine: English.
  • Difficulty: low.

Using the components listed below to prepare the dough, you can make a dish using a conventional oven, however, a lemon cake in a multicooker cooks faster and easier. Preparation of the basis for baking takes no more than 8 minutes, while in 45-50 minutes the dessert manages to bake evenly, resulting in a very airy, soft and not at all moist. Fans of citrus flavor are advised to double the amount of lemon juice in the dish.


  • softened butter – 150 g;
  • eggs – 4 pcs.;
  • baking powder – ? packaging;
  • lemon peel – 50 g;
  • flour – 230 g;
  • lemon juice – 1/5 tbsp .;
  • sugar – 150 g.

Cooking method:

  1. Beat sugar with butter using a mixer or blender (this will take no more than 3 minutes). Here, start adding eggs one at a time, without stopping working with the appliance. After adding each subsequent egg, beat the mixture until smooth..
  2. Rub the zest of the lemon on a grater without removing it from the fruit. When all the yellow peel is removed from the fruit, cut it into 2 parts and squeeze the juice from one into a separate container.
  3. Add citrus shavings and juice to the egg mass. Mix the base thoroughly.
  4. Before adding to the dish, flour needs to be sifted through a sieve – this will give the dessert extra airiness.
  5. The baking powder is poured last into the dough, after which the base should be well mixed with a spoon.
  6. Gently place the dough in the oiled bowl of the appliance, activate the option “Baking”, setting the timer for 50 minutes. When the slow cooker beeps, the cupcake will be ready. It remains only to remove it from the container, cut into portions to serve with a hot drink.

Homemade Wet Lemon Cupcake

Kefir Lemon Cupcake

  • Cooking time: 1.2 hours.
  • Servings Per Container: 8.
  • Calorie content: 333 kcal / 100 g.
  • Purpose: breakfast / dessert.
  • Cuisine: English.
  • Difficulty: low.

Kefir lemon muffin is a fragrant, very soft and tasty pastry, characterized by a pleasant unobtrusive citrus note. In the original recipes, the dish is prepared without adding raisins, however, this component adds piquancy to the dessert and makes it sweeter. Ready-made pastries can be sprinkled with powdered sugar or covered with lemon glaze, while its acidity can be reduced by diluting the citrus juice with a little water. How to bake a cupcake?


  • kefir – 0.25 l;
  • high-quality flour – 320 g;
  • Refined sunflower oil -? st .;
  • eggs – 4 pcs.;
  • sugar – 0.25 kg;
  • baking powder – 1 tsp;
  • lemon;
  • vanillin -? tsp;
  • raisins -? tsp;
  • sweet powder – 1 tbsp. l.

Cooking method:

  1. Combine sugar and 4 eggs in a deep bowl. Beat products at high power mixer for 5 minutes. The mass should lighten and increase in volume.
  2. Pour kefir at room temperature or slightly warmed up here (otherwise baking will not get the necessary splendor).
  3. Pour vegetable oil into the mixture, mix the components with a spoon. Add baking powder, vanilla extract.
  4. Sift the flour, pour it into the base for dessert, again mix the dough well, which should turn out to be homogeneous and thick.
  5. Wash the lemon, pour boiling water over it, grate the zest on a grater, and grind the remaining fruit using a meat grinder or a blender. Preliminarily remove seeds from fruit.
  6. Add citrus pulp and zest along with raisins (pre-fill the product with hot water for 5 minutes, then dry it) in the dough, mix it again.
  7. Next, put the base in an oiled mold (if you use silicone, then you do not need to lubricate it with oil).
  8. Bake the product at 180 degrees for about 45 minutes. To prevent the top of the cake frying too much, cover the dish with paper or foil half an hour after sending the dessert to the oven.
  9. If the toothpick stuck in the dessert remains wet after the specified time, hold it in the oven for another 5-7 minutes.
  10. Remove the finished cupcake with lemon from the oven, cool without getting out of the form, and then transfer to the wire rack and cover with a brush with impregnation, which can be prepared by mixing sweet powder with a little lemon juice and water. Alternative – just sprinkle icing sugar on the dessert.

Slice of lemon cake

Emma’s Grandmother’s Lemon Cupcake

  • Cooking time: 1 hour.
  • Servings Per Container: 6 Persons.
  • Calorie content: 380 kcal / 100 g.
  • Purpose: breakfast / dessert.
  • Cuisine: American.
  • Difficulty: low.

Cupcakes occupy a leading position in popularity and relevance among residents of different countries of the world: thousands of people prepare dessert daily. Anyone who at least once tasted the taste of lemon cake is no longer able to resist the wonderful sweet and sour dish. It turns out the delicacy is incredibly tasty, juicy, very fragrant, but its main advantage is the ease of preparation. Below is a step-by-step description of how to make lemon muffins from Emma’s grandmother..


  • sugar – 0.3 kg;
  • flour – 0.35 kg;
  • eggs – 2 pcs.;
  • salt -? tsp;
  • soda -? tsp;
  • lemon juice – 2 tbsp. l .;
  • fresh kefir – 1 tbsp .;
  • zest with 2 lemons.

Cooking method:

  1. Remove the zest from citruses, rub it. Squeeze the indicated amount of juice from the peeled fruit.
  2. Beat with a mixer / blender melt butter, sugar, 2 eggs. Zest should be added here, thoroughly mixing the mass with a spoon.
  3. Mix the sifted flour with soda, salt, gradually add the egg-oil mixture to the dry products. Here you also need to pour a glass of kefir and 2 tablespoons of lemon juice.
  4. When the dough gets perfect uniformity, put it in an oiled form, leveling with a spoon. Bake at 180 degrees for approximately 55 minutes.
  5. The finished product should be allowed to cool before serving. Sprinkle dessert with powdered sugar or brush with syrup (the last option is for those who like wet muffins).

Slices of Lemon Cupcake with White Icing

Lemon zest cupcake

  • Cooking time: 1.5 hours.
  • Servings Per Container: 7 Persons.
  • Calorie content: 196 kcal / 100 g.
  • Purpose: breakfast / dessert.
  • Cuisine: English.
  • Difficulty: low.

A dish of small size and rectangular shape is traditionally prepared, but this is not of fundamental importance. Nevertheless, there is one requirement that applies to any variation in the preparation of muffins – in the process of baking, cracks should form on their top. It doesn’t matter if you make dessert in the oven, slow cooker or bread machine. To bring the lemon cake zest recipe below to perfection, soak it with hot sugar syrup at the end (this can be done directly in the form).


  • sugar – 0.1 kg;
  • milk – 2 tbsp. l .;
  • butter – 0.1 kg;
  • zest of 1 lemon;
  • eggs – 3 pcs.;
  • vanillin – 8 g;
  • baking powder – 10 g;
  • flour – 0.25 kg.

Cooking method:

  1. Combine flour with baking powder.
  2. Separately, beat eggs with sugar on a high power blender / mixer. Add vanillin, melted butter, 2 tablespoons of milk and 1 tablespoon of grated citrus zest here..
  3. Gradually add the resulting mass to the flour, mix (you should get an elastic mass, thicker than sour cream).
  4. Pour the base into a pre-treated mold. Send the container to the oven, and it’s better to install it in the bottom of the oven.
  5. After 15 minutes of baking, make an incision in the middle of the cake (optimal depth is 1 cm).
  6. Prepare the product for another 45 minutes, then remove the form from the oven and leave the dish to cool. For cooling, you can use the grill, on which the prepared cupcake is laid out, but you need to do this carefully so that the delicate pastries do not fall apart.

Baked Shaped Cupcake with Lemon Zest

Impregnated Lemon Cupcake

  • Cooking time: 55 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 400 kcal / 100 g.
  • Purpose: breakfast / dessert.
  • Cuisine: European.
  • Difficulty: low.

Impregnated lemon cake is very juicy, delicate, fragrant. The highlight of the recipe is the impregnation of the product with an unusual syrup made on the basis of rum and lemon juice, due to which the dessert has a refined, incomparable taste. Thanks to the alcoholic beverage in the baking composition, it retains its freshness for longer, but this property will not be useful: you will not notice how the barely served pie disappears from the table.


  • softened butter (or high-quality margarine) – 170 g;
  • salt -? tsp;
  • eggs – 4 pcs.;
  • lemons – 2 pcs.;
  • flour – 2 tbsp .;
  • sugar – 0.15 kg;
  • turmeric – 1 tsp;
  • soda – 1 tsp;
  • powdered sugar – 4 tbsp. l .;
  • rum – 2 tbsp. l.

Cooking method:

  1. Peel the lemons from the skin, grate it finely.
  2. Beat sugar with butter, add turmeric and citrus shavings to a homogeneous mass.
  3. Squeeze juice from 1 lemon.
  4. Separate the yolks and squirrels, whisk them separately. In this case, the dishes should be perfectly clean and dry..
  5. Send the yolks to a mixture of flour, soda and salt. Pound the ingredients. Mix the mass with the oil mixture.
  6. Send whipped squirrels to foam here. Gently stir the dough by moving the spatula from the bottom up.
  7. Put the baking base in an oiled form. Send the future cupcake to the oven for 40 minutes, while the optimal temperature will be 180 degrees.
  8. To make an impregnation, squeeze the juice of 1 lemon, mix the product with powdered sugar, add a little rum and mix the syrup until the sand dissolves completely.
  9. Pour the cooled cake with ready-made impregnation using a spoon.
  10. When the dessert is infused for an hour, treat them to relatives and friends.

Ready Wet Lemon Cupcake with White Icing

Lemon Cupcakes – Chef’s Secrets

To prepare delicious cupcakes with lemon, it is important to adhere to the recipe as precisely as possible: each dessert preparation option has its own peculiarity, so you don’t need to change anything without the need. Experienced chefs advise:

  • if the recipe indicates that the components need to be mixed, then you should not beat them, otherwise the structure of the cake will crumble too much and lose density;
  • lemons need to choose exclusively fresh and high-quality;
  • only the yellow part of the citrus peel should be rubbed – white does not have a bright taste and smell, so it is not added to baking;
  • Before chopping the zest, the fruit must be thoroughly washed and rinsed with boiling water – this will remove the wax layer;
  • if desired, you can add different products to the cupcake: candied fruit, poppy seeds, chocolate, nuts, etc..

Learn how to make cupcakes in the oven using other recipes..

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