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Lemon Cake with Lemon Filling and Lemon Butter Frosting
I made cupcakes with this recipe for work. Everyone loved it.
I filled liners one-half to three-quarters full and baked at 350 for 25-30 minutes. The tops of the cupcakes didn't really brown, so just check with a toothpick. After the cakes cooled I used the large size of a mellon baller and removed a little bit of the top of the muffin. (about 1-1 1/2 tsp in volume) I piped in the filling with a ziploc bag. Then I piped the frosting on top, also with a ziploc. I topped it all with some sugared lemon rine I isolated from the lemon with a zester. Overall I used about 6 lemons total.
4 users found this review helpful
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Reviewed On:
Apr. 3, 2008
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