Description
Delightful lemon cakes inspired by the extravagant parties of the 1920s, perfect for impressing friends and family.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- ¼ cup freshly squeezed lemon juice
- ½ cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time. Then mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, starting and ending with the flour mixture.
- Divide the batter evenly into the prepared muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle it over the cooled cakes. Garnish with extra lemon zest if desired.
Notes
For a delightful twist, add poppy seeds. Use freshly squeezed lemon juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American