There really is nothing quite like a lemon cupcake. It will always be one of my most favorites! There are a few good tasting lemon cake mixes out there, but, if you want a really good lemon cake you have to make it from scratch or at least add in a little fresh lemon juice and a little lemon zest. There are some really good lemon extracts out there too that can really step up the lemon awesomeness of a cake. If you are a true lemon fan keep your eyes open for those!
Lemon Cake Recipe:
Start by zesting enough lemons to get about 1/3 of a cup of zest. Usually around 7 lemons will do the trick here. Put those lemons aside, you will need them for their juice soon enough.
Mix the fresh zest into 2 and a 1/2 cups of sugar and let the flavour really meld while you get to work putting all of the other ingredients together.
1 cup Butter
4 large eggs
3 cups of flour
1/2 tsp baking powder
1/2 tsp baking soda
Do not combine the lemon juice and milk they may curdle.
1 cup of fresh lemon juice
1/2 cup milk
Big splash vanilla
Little splash Lemon extract.
Beat the base ingredients together and then alternate adding dry and wet ingredients being sure to start and end with dry. I always keep the milk and lemon juice separately adding the lemon juice in after the first addition of dry and allowing it to fully incorporate. Next I add a little dry mix and then the milk. Finishing off with the last addition of dry.
If you just threw it all in a big bowl and mixed it you would still end up with a cake at the end it just won’t be as nice texturally. Personally the texture of a white cake is important to me so as much as I always wonder if these steps are really necessary I still follow them all.
For the frosting I just used a basic american butter cream with a little lemon extract added. I also use a splash of the fresh lemon juice in place of the milk or cream. This is delicious. I have played around with actually coloring the frosting yellow but have found that most people prefer a white colored lemon frosting.
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