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15Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 cups butter (REAL)
- 3 cups cake flour (no substitutions here–you really need the lightness of cake flour)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 cups sugar
- 5 large eggs
- 2 tsp. vanilla extract
- 4 Tbsp. lemon juice (freshly squeezed)
- 2 lemons (just zest the other lemons before you squeeze them)
- 1 cup buttermilk
- 1 1/4 cups butter (2 1/2 sticks)
- 2 tsp. grated lemon rind
- 3 Tbsp. fresh lemon juice
- 3 cups powdered sugar
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Reviews(1)
Spencer 6 years ago
These came out perfect! Sold 12 had 28 left my daughter ate 20 of them ani had one. I have an insane cream cheese frosting that I have tweaked and is perfect for this light lovely CUPCAKE. If you don’t like lemon you will love it after this.