Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup (120ml) buttermilk
- ¼ cup (60g) powdered sugar, for glaze
- 1½ tbsp fresh lemon juice, for glaze
- Fresh lemon verbena or edible flowers, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line or grease two small cake tins (4-inch diameter) or muffin tins (6–8 cups).
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- Beat butter and sugar until light and fluffy (3–4 mins). Add eggs one at a time, then mix in lemon zest and juice.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between tins. Bake 20–25 mins (cupcakes: 15–18 mins) until golden and a toothpick comes out clean.
- Cool 10 mins in pans, then transfer to a wire rack.
- Whisk powdered sugar and 1½ tbsp lemon juice for glaze. Drizzle over cooled cakes. Garnish with lemon verbena.
Notes
- For richer flavor, use organic unwaxed lemons and zest before juicing.
- Buttermilk can be substituted with ½ cup milk + 1½ tsp lemon juice, rested 5 mins.
- Store in an airtight container up to 3 days, or freeze unfrosted for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Method: Baking
- Cuisine: Fantasy Fiction
Nutrition
- Serving Size: 1 small cake (or 6 cupcakes)
- Calories: 310 Kcal
- Sugar: 18 g
- Sodium: 165 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
