I love lemon cake. I really do. In fact I must admit that anytime I see yellow frosting and discover that there is not lemon cake beneath it I am more than just a little disappointed. Texturally I can’t stand a gritty white cake and I have found that the use of cake flour usually eliminates this problem. With the combination of lime frosting these cupcakes are nearly unbeatable in the citrus cupcake category.
- 2 cups cake flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter
- 4 eggs
- ¾ cup butter milk
- ½ cup lemon juice
- Pinch lemon zest
Mix wet and dry ingredients separately and add the dry to the wet 1/3 at a time. Pour mixture into a large Ziploc and cut off one corner. Use the Ziploc to pipe into cupcake trays. Bake at 350 for 20 minutes or until a toothpick inserted into the middle comes out clean.
- ½ lb butter
- ½ kg of icing sugar
- Lime juice to taste (4-12 tbsp)
- Cream (to adjust consistency if needed)
Mix together and whip until you reach the consistency that you want.