Made this exactly according to directions. If you are looking for a cupcake that is light and airy like a box cake, forget it. This tastes homemade, and is a bit more dense. You must use self-rising flour. When I was mixing the batter, it actually reminded me a bit like pound cake batter. Beat the butter and sugar WELL. When adding the flour and milk alternately, start with flour and end with flour. DO NOT over mix at this point. I think that is why some people have trouble. Some people said that it wasn't enough lemon flavor. I disagree. I used fresh grated lemon peel, and not the store bought lemon zest. Two FULL tablespoons was about right. The lemon cream was a nice against the more dense cupcake. Next time, I might put a bit of lemon curd in the middle to kick it up a notch.
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Made this exactly according to directions. If you are looking for a cupcake that is light and...