Double Lemon Cupcakes

Bet you can’t eat just one of these moist, melt in your mouth delights.

Double Lemon Cupcakes

Photo: Gerri Photography

Double Lemon Cupcakes


  • 2 cups sifted cake flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tbsp lemon zest, finely chopped
  • 1 1/4 cup milk
  • 1 1/2 tbsp lemon juice
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • Glaze
  • 1 1/3 cup icing sugar
  • 1/8 cup lemon juice
  • 1 1/2 tbsp lemon zest, finely chopped


  1. Preheat oven to 350 F
  2. Sift flour (important), then measure out 2 cups. Combine with baking soda, baking powder, salt and zest. Set aside.
  3. Combine milk and lemon juice and set aside.
  4. Cream together butter and sugar. Beat in eggs, one at a time. Add vanilla. Stir dry ingredients into butter mixture, alternating with milk mixture.
  5. Spoon into paper-lined cupcake tins. Bake for 15-18 minutes until firm.
  6. Combine icing sugar, lemon juice and zest and pour over warm cupcakes. Cool completely before removing. Makes 18 cupcakes

Author: Jan White

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