Ingredients
For the cake:
4 tablespoons unsalted butter, cut into 1 tablespoon pieces
1 1/2 cups granulated sugar
1 tablespoon freshly squeezed lemon juice
Zest of 2 lemons
1/3 cup canola oil
3 large egg yolks
2 large eggs
1 3/4 cups cake flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup buttermilk
1/2 cup heavy cream
For the frosting:
4 tablespoons unsalted butter, softened
4 oz. cream cheese, softened
Juice and zest from 2 lemons
Generous pinch of salt
4 cups sifted confectioner’s sugar
Instructions
Yields 24 cupcakes.
1. Line muffin tins with cupcake liners. Preheat oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter to soften. Beat on medium speed, until it is light in color, about 3 minutes. Add the sugar and continue to beat until very light, scraping down the sides and across the bottom of the bowl at least once. Beat in the lemon juice and zest. On medium speed, blend in the oil.
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