when life gives you lemons (specifically by a friend who has a lemon tree and the tree went berserk and keeps giving lemons nonstop),

you make lemon-y foodles
and because I am better at baking (read: cooking still baffles me)
I made lemon mini cakes!
and because I don’t want to lose this recipe ever
am here to waste some webspace

original recipe was actually a whole 9” moist lemon butter cake
but I am lazy and I want things done fast
so the batter was dumped in muffin liners to half the cooking time
(efficiency points +1)

– 1.5 cup of AP flour
– 1 tsp baking powder
– 0.5 tsp baking soda
– 1 cup (227 g) of unsalter butter
– 1.25 cup white sugar
– 0.5 tsp salt
– 3 large eggs (room temp)
– 2 tbsp mayonnaise (yeah I know)
– zest of 3 lemons
– 1/3 ++ cup of lemon juice

1. Preheat oven up to 170 C and line yo muffin pan
2. Cream the butter, sugar and salt until light and fluffy with a mixer
3. Add the eggs, one at a time, incorporating them into the butter mixture thoroughly
4. Add that lemon zest and that mayo into the mixture – mix it up
5. Add the sifted (flour + baking soda + baking powder)into the mixture until just combined
6. Add the lemon juice and mix it up some more
7. Add em up to those muffin liners and bake 15 mins

Side note:
– to easily get the juice from the lemons, halve them and pop them in the microwave for 30 s
– but zest them before you do this

Seriously, the best lemon cake recipe I’ve ever had!

Speaking of lemons,
I’ve a HUGE ass lemon coming up ahead, time to grind (wish me luck)
(like lots of it)


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