Try this recipe before Easter. The 15-minute lemon grandmother knocks on your knees

Against the background of complex recipes requiring multi -stage preparation, this provision is distinguished by transparency and the pace of implementation. We do not need a mixer or kitchen acrobatics, basic ingredients and several minutes of work are enough. Instead of classic butter, vegetable oil is used here, which translates into a delicate, soft structure of the dough, which stays fresh for longer. It is worth reaching for this recipe before Easter to easily test it, get to know the proportions well and make sure that it will be possible to prepare it in the holiday week No rush and unnecessary nerves.

Lemon grandmother is a baking that gives a small work The result is comparable to more complex desserts. Lemon skin and lemon juice give it a characteristic, intense aroma that floats in the kitchen and quickly introduces a spring mood. The interior of the dough remains moist, does not dry even after a few hours after baking, and its surface does not crumble when cutting. This is a baking that tolerates preparation well in advance, which makes it a practical choice on days when the list of culinary duties becomes extremely long.

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The recipe can be freely modified without the risk of losing taste or consistency. Some people turn white sugar into cane, others enrich the dough with a note of vanilla or prepare more creamy with the addition of cream. Lemon grandmother can be successfully baked not only from holidays, but also on a regular weekend, as a quick coffee dessert or a base for more extensive compositions. Once mastered, he remains in the kitchen repertoire for a long time and willingly returns to the table in various circumstances.

Ingredients:

• About 170 g of wheat flour sifted through a strainer, which helps to aerate the dough.
• Approximately 100 ml of rapeseed or sunflower oil, because these types of fat are conducive to the behavior of a fluffy structure.
• Small lemon peel, necessarily scalded, and juice from about half of this citrus to give a sufficiently distinct taste.
• 4 medium -sized eggs at room temperature, which makes it easier to whip their fluffy mass.
• 140-150 g of sugar, preferably small for baking, so that it dissolves evenly.
• A flat teaspoon of baking powder that will help grow the dough in the oven.
• A small pinch of salt, important for strengthening citrus flavors.
• Optionally, a teaspoon of sugar with natural vanilla if a sweeter aroma is expected.

Preparation method:

1. The mold should be inspired by a little oil and sprinkled with flour or semolina, which will help you take out baking easier. Any surplus of flour that sticks the walls can be gently removed by knocking on the form.
2. The flour should be sifted together with baking powder into one bowl so that the ingredients can be combined efficiently in the next steps. In a separate dish of the protein should be beaten with a pinch of salt to a stiff foam, then add sugar and possibly vanilla, mixing to obtain a shiny consistency.
3. The gradual pouring of oil and lemon juice, in parallel with the addition of grated skin, allows you to maintain proper aeration of the dough. In the next foam step, you can mix the yolks, trying not to reduce the fluffiness of the mass, and then add the previously mixed dry ingredients.
4. Pour the finished dough into the previously prepared mold and put in the oven preheated to about 180 degrees Celsius, for about 40-45 minutes. The baking end is dependent on the individual capabilities of the device, so baking is worth checking with the “dry stick” method to make sure it is properly baked inside.