All Recipes
Lemon Almond Cupcakes
This cake was inspired by bright spring days. When you’re surrounded by new growth everywhere. When you’ve had your winter fill of rich chocolate desserts and long for something new and fresh that mimics the season around you. Lemon cake is just what is needed. Top it however you like, there are three options below, but the ideas are endless. A berry buttercream would also be delicious!
Ingredients
2.5-cups almond flour
1-heaping tsp baking powder
1/2-tsp kosher salt
1-tsp lemon peel grated
2-TBl lemon juice (1.5 lemons)
a few drops of lemon essential oil or ½ tsp lemon extract (optional, but adds a lemon punch)
3 eggs
1-cup brown sugar
1/4-cup butter
Lemon Glaze:
(if you want an indulgent breakfast cake, this is the way to go!)
6-TBl lemon juice
1/3 cup powdered sugar
1-tsp grated peel
Lemon Buttercream:
1/2 cup butter
Juice of one lemon
Lemon extract
2-cups powdered sugar
Lemon Cream Cheese:
8 oz of cream cheese
4 TBL butter
2-cups powdered sugar
2-TBL lemon juice
1. whip cream cheese and butter together until fluffy.
2. add sifted powdered sugar and lemon juice.
3. adjust flavor. more juice for more lemon or add some lemon extract.
DIRECTIONS
Preheat over to 350F.
1. Cream the brown sugar and butter in bowl until fluffy.
2. Add lemon juice, lemon peel, and lemon essential oil/extract.
3. Add eggs and blend well after each addition.
4. Add flour, baking powder, and salt.
5. Bake for 15-18 min.
Lemon Glaze:
1. Just whisk ingredients together and pour over cupcakes/cake, let set. Or don’t and eat it messy!
Lemon Buttercream:
1. Mix butter until light and fluffy
2. Add sifted powdered sugar, lemon extract, and lemon juice. Blend well.
