Lemon cakes

A sweet lemon cake hints of lemon juice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees F ( 190 degrees C ) line 30 cupcake pan cups with paper liners

Step 2

Sift the self rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric whisk until light and fluffy . Beat the eggs one at a time , beating each egg until incorporated before adding the next . Mix in the vanilla extract and lemon zest

Step 3

Gently, beat the flour mixture into the butter mixture, one third at a time alternating with half the milk and half the lemon juice after each of the first 2 additions of flour beat until just combined ; do not over mix

Step 4

Fill the prepared cupcakes liners with batter 3/4 full and bake in the preheat oven until a toothpick inserted in the centre comes out clean , about 17 minutes let the cupcakes cool in the pans for about 10 minutes before removing them to finishing cooking on the rack

Step 5

To make the icing, beat the cream in a chilled bowl with an electric mixer set on low until the cream begins to thicken . Add the confectioners sugar and lemon juice, a little at time , beating after each addition until fully incorporated . Increase the mixer speed to high and beat until the icing forms soft peaks about 5 minutes spread on cool cupcakes refrigerate leftover