A simple quick Easter cake for beginners

Step-by-step cooking

1. Step 1:

   

   How to make a simple quick Easter cake for beginners? Prepare the products for cooking cakes. They must be the same, room temperature. This is an important condition for a successful dough - it will rise better when baking. Therefore, remove the eggs and butter from the refrigerator in advance so that they have time to warm up.

2. Step 2:

   

   Add sugar to the soft butter. Beat the butter and sugar with a mixer until a fluffy light mass.

3. Step 3:

   

   Without stopping beating, add one egg at a time. It will be more convenient to do this by first breaking them into separate dishes. Beat the mass until the products are completely mixed.

4. Step 4:

   

   Wash the lemon very well under hot water. It is better to do this with soda to wash off the wax that can be used to process fruits. Remove the zest from the lemon - the top layer of the peel - by grating it on a fine grater. Do not hook the white part of the lemon at the same time - it is bitter when baking.

5. Step 5:

   

   Add the grated zest and a drop of vanilla to the butter mass, literally on the tip of a knife. Vanillin is a chemical substance, it needs very little, otherwise it will give the baking a bitter note. If you use vanilla sugar or natural vanilla, then put more of them. Heat the milk to a warm, but not hot state. Pour the milk into the dough. Mix with a spatula.

6. Step 6:

   

   Add the remaining dry ingredients to the flour - salt and baking powder. Mix everything with a spoon.

7. Step 7:

   

   Start adding flour to the dough in portions, sifting it. Sifting saturates the flour with air, which makes baking softer and fluffier. After each portion of flour, mix the dough with a spatula.

8. Step 8:

   

   Add all the flour in this way, and then mix it well.

10. Step 9:

    

    Rinse the raisins with hot water. Dry it by placing it on a paper towel or cloth napkin. Add a teaspoon of flour to the raisins and mix. Crumbling in flour will help the raisins spread evenly over the dough.

11. Step 10:

    

    Add the raisins to the dough, mix it with a spatula until the raisins are evenly distributed.

12. Step 11:

    

    Take any molds for cakes - paper, metal, silicone. Lubricate the metal ones with oil. Spoon the dough into the molds, filling them 3/4 of the height.

13. Step 12:

    

    From this amount of dough, I got three larger cakes and one very small one. This small one could be divided into three others, the dough rises, but not too much. Thus, this recipe is designed for three cakes with a shape size of 9 * 10 cm. 9 is the diameter of the bottom.

14. Step 13:

    

    Bake the cakes in the oven, preheated to 160 ° C, top-bottom mode, an hour or a little more. They should rise and blush. Mine were baked for 1 hour and 15 minutes. Remove the finished cakes from the oven and cool completely. Then carefully remove them from the molds. Paper ones can not be removed, but I wanted to decorate the cakes with icing, and their tops did not rise much above the edges of the molds. So I took them off.

15. Step 14:

    

    The top of the cakes can be decorated with any glaze or just sprinkle with powdered sugar. I made the simplest glaze - whipped egg white and 150 grams of sugar. But it seemed to me that powdered sugar would be enough for such cakes.

16. Step 15:

    

    Decorate the cakes on top with colorful sprinkles if desired.