Ingredients
The following ingredients have 9 Servings
- 6 tablespoons (3 oz/85 g) butter ((melted))
- ¼ cup (2 oz/57 g) sour cream ((at room temperature))
- 1 large egg ((at room temperature))
- 2 tablespoons milk
- 2 tablespoons fresh lemon juice
- ½ cup (4 oz/115 g) granulated sugar
- 1 tablespoon lemon zest
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup ( 3¾ oz/105 g) all-purpose flour
- 1 recipe Lemon Ermine Frosting ((optional))
Instruction
- Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with 9 paper liners. Set aside.
- In a large bowl, whisk together the melted butter, sour cream, egg, milk, and lemon juice until combined.
- Add in the sugar, lemon zest, baking powder, baking soda, and salt, and whisk to blend.
- Fold in the flour until fully mixed, then divide evenly among the prepared baking cups (about ¾ of the way up).
- Bake for 15 to 18 minutes, until a toothpick inserted into the center, comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- When cooled, frost with Lemon Ermine Frosting or frosting of your choice!
- Store in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 2 days.
