I had this problem too because most recipes called for loads of lemon juice which made the batter too acidic.
I just use my regular butter cake and add the zest of a lemon and add a squeeze of juice to my buttermilk.
and if you plan on using simple syrup you can sub in some lemon juice for water.
Any left over juice can be forzen or used for lemon curd, yum.
i also put the zested juiced lemon in a dish or water on the bottom of the oven while i bake.
Good luck x
This is delicious. I'm not sure I've ever used it for cupcakes, but I don't see why you couldn't:
Lemon Layer Cake
(from The Old-Fashioned Baking Book by Jim Fobel)
2 ½ cups sifted cake flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
8 Tbsp. (1 stick) unsalted butter, softened
2 tsp. grated lemon zest (I used fresh, not dried)
1 ¼ cups granulated sugar
2 large eggs
½ cup milk
½ cup fresh lemon juice
1. Position a rack in the center of the oven and preheat to 375. Grease and flour two 8 round cake pans, tapping out the excess flour.
2. In a medium-sized bowl, stir together the sifted cake flour, baking powder, baking soda and salt.
3. In a large bowl, combine the butter and lemon zest; with an electric mixer, beat until light and fluffy. Gradually beat in the sugar. Beat in the eggs one at a time and then beat until light, 2 to 3 minutes. Beat in about ¼ of the dry ingredients and then all of the milk. Beat in the remaining dry ingredients alternately with the lemon juice, beginning and ending with the dry ingredients.
4. Divide between the prepared pans and smooth the top of the batter with a spatula. Bake about 25 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Cool in the pans on a rack for 10 minutes. Run a knife around the edges to loosen from the pans and turn the layers out on a rack. Cool to room temperature.
Quote by @%username% on %date%
%body%