If you're looking for a dope lemon cake/cupcake recipe, you're in the right place. I created this recipe to go with my last post, Strawberry White Chocolate Ganache Frosting. This lemon cake isn't tart or dense. It's light, fluffy and SO spring. I wish I was eating this right now. But instead we decided to be stupid and Start Whole 30 today. So, do me a favor and make these and eat 3 for me. Let's make lemon cupcakes together.
In a bowl put 2 1/2 cups flour
2 cups sugar
3 tsp Baking Powder
and 1 tsp Salt. (if you want to add zest from 1 lemon, do it now)
Whisk it all up
In a mixer bowl add 1/2 cup vegetable oil
1 cup of milk and 2 eggs
1 tsp vanilla (mine is vanilla bean so don't mind the speckles)
Mix on medium until combined
Pour in your dry ingredients and mix on low until fully incorporated.
(don't mind the blobs... I added candied lemon peel to my batter but I didn't like it so ignore)
Now, slowly stir in either 1 cup of lemon juice OR 1/2 cup lemon juice and 1/2 cup water depending on how bright you want the lemon flavor to be. I did 1/2 and 1/2 and really liked it that way.
Fill your tins 2/3 full and bake for 18 minutes at 350.
Cool for 2 minutes in the tin and then completely on a wire rack.
Top with Strawberry White Chocolate Ganache Frosting.
Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day.