Buttermilk Lemon cupcakes or cake
Moist and delicious lemon cake or cupcakes.
Servings: 24 cupcakes
Ingredients
- 1/2 cup salted butter - melted
- lemon zest from 1 large lemon
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons lemon extract
- 2 cups flour
- 1 teaspoon salt
- 1 1//2 teaspoons baking powder
- 1 1/2 cups buttermilk*
- 2 tablespoons lemon juice
- To make your own buttermilk: combine 1 1/2 cups milk with 1 1/2 tablespoon vinegar stir and let sit or a few minutes.
Instructions
- Preheat oven to 350 F.
- In mixing bowl, combine butter, lemon zest, sugar, eggs and lemon extract and mix until smooth.
- In another bowl, add the flour, salt and baking powder together and mix.
- Add the buttermilk to the butter and egg mixture followed by the flour mixture and the lemon juice.
- Mix everything together until a smooth batter forms.
- Place into greased pans or a lined cupcake tin.
- Bake cakes as followed: 9 inch rounds: ~22 minutes or until the center is risen and top springs back slightly when pressed on with your finger. 8 inch cakes: ~25 minutes or until center is risen and springs back slightly when pressed on with your finger. 9 x 13 glass pan: ~22-25 minutes or until the center is risen and springs back slightly when pressed on with your finger.
- Cupcakes: bake ~ 16 minutes or until the center springs back slightly when pressed on with your finger.
- Cool cakes, then frost with your favorite frosting and enjoy.