Thursday, July 20, 2017
1 C butter
2 C sugar
2 T lemon zest
1 t vanilla
3 C flour
2 T baking powder
½ tsp salt
1 C whole milk
2½ T lemon juice
Optional: lemon wedges and mint leaves to garnish
Preheat oven to 350˚. Line cupcake pan with paper liners.
Combine dry ingredients in a bowl; set aside. In a separate bowl, beat butter and sugar until fluffy and very pale. Beat in eggs, one at a time. Mix in vanilla and lemon zest. Next, alternately blend in dry ingredients, milk and lemon juice.
Fill cupcake liners ¾ full; bake 15-18 minutes. Let cupcakes cool 10 minutes before removing from pan to cool on a rack.
Frost with lemon buttercream, or citrus cream cheese icing.