Iced Lemon Cake Recipe

Materials:

12 ounces (3 sticks / 1.5 cups) unsalted butter, softened at room temp
3 cups cake flour (or 2 1/4 cup cake flour + 3/4 cup AP flour)
3/4 tsp baking soda
1/2 tsp salt
1 tbsp finely grated meyer lemon zest
2 cups granulated sugar
2 tbsp freshly squeezed meyer lemon juice
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
1 1/2 cups (12 fl. oz.) buttermilk

Iced Lemon Cake

Icing:

1/4 cup freshly squeezed meyer lemon juice
2 cups powdered sugar (you may not need all 2 cups)

Preparation:

Preheat the oven to 350F. Line 24 (4 fluid ounce capacity) cupcake wells with paper cupcake liners.
Sift together both flours, baking powder, baking soda, and salt. Set aside dry ingredients.
In the bowl of a stand mixer, cream butter and sugar until fluffy, about 2 minutes. Add lemon zest and beat for 1 minute. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Mix in vanilla.
Stir lemon juice into your measured buttermilk. Alternately add the flour mixture and buttermilk to your batter, beginning and ending with the flour.
Fill each well approximately 3/4 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Cool in pan for 5 minutes then gently transfer cupcakes to a cooling rack. Cool completely before icing.

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