“飘洋过海 我吃得起苦。。。”如要吃这蛋糕要高唱“飘洋过海 我吃得起酸”。哈哈，其实对我来说不特别酸，就是入口那刹那有点sharp，过后就很“顺喉”了。当然如果你吃不起苦，哦不，是酸，那么把食谱里柠檬汁和柠檬果皮减少就行了，不然就增加糖的份量。
You will love this cake if you are a lemon lover.
This cupcake is extremely easy to make as all-in method is used, i.e you only need to prepare the ingredients and whisk them together well, just need to follow the beating time strictly. Result may vary due to under or over beating. In case you think that the cake will be hard as there is no prior creaming of butter, this cake is actually soft and fluffy (of course the softness here is based on pound cake standard).
You do not need more than 10 minutes to prepare this cake but you need patience to let it slowly mature over the next 24 hours (at least). However, if you decide to taste it immediately (like what I did) the cake still tastes good though it may be a bit crumbly (the cake will become moister after the fat in butter releases over time).
If you are not lemon lover you may find the lemon in the cake overwhelming like what my parents thought. They loved this Lemon Yogurt Butter Cake which was made in the same manner but they did not like this lemon cupcake. On another note, you can always make it less “lemonty” by reducing the lemon zest and lemon juice used in the recipe.
Lemon Butter Cupcake with Lemon Glaze
Ingredients: (yields 12 medium cupcakes)
150g salted butter, diced (see note 1)
105g fine/caster sugar (see note 2)
150g self-raising flour
½ tsp baking powder
150g eggs (about 3 medium eggs)
½ tsp pure vanilla extract (optional)
Lemon zest from one lemon
Lemon glaze: Juice from one lemon + 50g sugar (to taste)
*Cook over low heat till sugar dissolved.
1) Preheat the oven to 180°C. Lightly grease a 12-hole muffin tray or line with paper liners/muffin cups.
2) Add all ingredients (sift in self-raising flour together with baking powder) into a large bowl and beat with an electric mixer for 2 minutes, scrape down the bowl in between (start from low speed to blend in the flour first so that the flour won’t fly around then change to medium speed).
3) Spoon batter into prepared muffin cups equally (I used an ice-cream scoop) and bake at middle rack for about 20-25 minutes until a toothpick inserted and comes out clean.
4) Once done, prick the cake top with a skewer or toothpick. Pour over lemon glaze to hot cake (see note 3), cool on wire rack. Cake is best served on second or third day. Cake can be kept in airtight container in room temperature for up to 4 days.
1) Soften or not to soften beforehand? The butter I used softened quite fast in room temperature so I just took it out at the beginning of preparation, cut into small cubes when it was cold, left it in the mixing bowl while I prepared for other ingredients. By the time I started the mixer the butter was already softened slightly (it’s okay to use slightly hard butter in our weather). If the butter you use is very hard then you may want to take it out about 30 mins earlier to let it soften in room temperature. In our warm and humid weather I think I would rather use cooler/harder butter than using butter that is too soft because if the butter is too soft at the beating stage it will yield a very oily cake.
2) This is a pound cake recipe so the sugar amount is suppose to be 150g (same weight as butter, egg and flour) but I have cut down to 105g. You may use up to 150g if you have sweet tooth but I will not recommend using less than 105g.
3) The lemon glaze is enough for two rounds of pouring, use only half of it as you wish.