Lemon cake – well, lemon desserts in general – ranks high on my list of seriously, incredibly wonderful desserts. There is just something so moreish and so refreshing about lemon cake; it’s much lighter than most cakes, but the flavors are bright and vibrant.
I’ve been trying to bake lemon cakes for the longest time, but have never found a recipe that I was totally happy with.
Until today, that is.
This recipe involves lemon in a variety of ways: fresh juice, prepared lemonade, lemon zest, and lemon flavoring. All that lemon sounds like a tad too much, but it really isn’t. The resulting confection is deliciously light and fluffy, not too sweet, and is perfect for sharing with friends and neighbors. And, if they don’t like lemon, well…more for you, of course. 😉
Lovely Lemon Cupcakes
- 2 cups flour
- 1/2 cup cornstarch
- 1-1/2 cup white granulated sugar
- 1/4 cup freshly squeezed lemon or calamansi juice
- 1/2 cup prepared lemonade
3/4 cup cooking oil
4 eggs, beaten
3 teaspoons baking powder
1 teaspoon fresh grated lemon zest1 teaspoon lemon flavoring
1/2 teaspoon salt
Sift together, flour, sugar, baking powder, and salt. Make a well in the center and pour in oil, eggs, juice, lemonade, zest, and flavoring. Mix until well-combined but just slightly lumpy.
Preheat oven to 325 degrees / Gas mark 3.
Line the cups of a standard-size muffin pan with cupcake papers. Fill cups with batter till about 3/4 full. Bake for 20 minutes.
Makes 28 cupcakes.