So, I had an executive softball meeting (see NTGSL for more information on that) the other day at my house. I always provide snacks and this time it was the good Lemon Poppyseed (lil) cakes; they were significantly larger than cupcakes.CAKE INGREDIENTS:
1/2 lb butter, unsalted at room temperature
2 c granulated sugar
4 large eggs, at room temperature
3 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 c milk
2 tbsp lemon zest
2 tbsp fresh lemon juice
1/4 c poppy seeds
ICING INGREDIENTS:
4 c confectioner's sugar
1/4 lb butter, unsalted
3 tbsp lemon zest
1/2 c lemon juice
1-2 drops yellow food coloring, optional
RECIPE:
Preheat oven to 325, line cupcake pans with liners. Cream butter and sugar in mixer until fluffy. Add eggs 1 at a time. Combine dry ingredients in another bowl. Add dry ingredients to creamed mixture, alternating with milk. Add zest and lemon juice, blend for 1 minute. Fill cupcake pan 2/3 full, bake 17-20 minutes. Cool for 10 minutes.
For icing, cream butter and sugar in mixer until smooth. Add zest, juice and food coloring until you reach "spreading" consistency. Microwave frosting for 10-15 seconds if you want to pour icing over top of cupcakes.
