Great Gatsby Lemon Cakes
Delightful lemon cakes that capture the essence of the Roaring Twenties, perfect for any gathering.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 0.25 cups freshly squeezed lemon juice
- 0.5 cups whole milk
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set this mixture aside.
- In another bowl, cream the butter and sugar until it is light and fluffy.
- Beat in the eggs one at a time. Then, mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the mixture, alternating with the milk. Start and end with the flour mixture.
Baking
- Divide the batter equally into the prepared muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Glazing
- For the glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cakes and garnish with lemon zest, if you wish.
Notes
Serve these delightful cakes at room temperature. They pair beautifully with tea or lemonade. For an elegant touch, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. Store your Great Gatsby Lemon Cakes in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week. Use fresh ingredients for the best flavor and do not overmix to keep the cakes fluffy.