Lemon Layer Cake or Lemon Cupcakes
This recipe has been my daughter, Mirenna's favorite from childhood into adulthood. It is moist and satisfying, the way I think of dark chocolate being satisfying: it really hits the spot! We don't make it often as it is made with flour and sugar but oh what a treat for a special occasion!
Ingredients:
1 cup organic sugar
6 T unsalted butter, softened
1 T grated lemon rind
3 T lemonade concentrate
2 tsp vanilla extract
2 large organic eggs
2 large egg whites
2 cups unbleached white flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp baking soda
1 1/4 cups buttermilk
Frosting:
2 T unsalted butter, softened
2 tsp grated lemon rind
2 tsp lemonade concentrate
1/2 tsp vanilla extract
8 oz 1/3 less fat cream cheese
3 cups powdered sugar
Here's How:
Preheat oven to 350
Place first 5 ingredients in a large bowl and mix with an electric beater at medium speed until well blended.
Add eggs and whites, one at a time, beating well as you go.
Combine dry ingredients, flour, baking powder, baking soda, salt in a separate bowl.
Measure out the buttermilk.
Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture, beating well after each addition.
Pour batter into two 9" round cake pans, greased. Or, grease muffin tins or use cupcake liners and fill 24 muffin tins.
Bake at 350 for 20 minutes or less until a toothpick comes out clean.
Cool in the pan for about 10 minutes and then transfer to a wire rack to complete cooling.
To make frosting, use an electric mixer on medium speed and blend butter, cream cheese and sugar until fluffy. Add remaining ingredients saving the powdered sugar for last and adding it a cup at a time to blend.
Chill icing and then spread over cake or cupcakes.
Any leftover makes a lovely dip for fresh fruit (in small doses) YUM!