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1
To make Lemon Syrup.
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2
Put sugar and water in small saucepan over medium heat.
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3
Simmer until sugar dissolves.
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4
Transfer to small glass bowl and let cool.
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5
Once cool stir in the fresh lemon juice.
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6
Directions for cake:.
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7
Preheat oven to 350.
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8
Arrange paper liners in muffin pans.
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9
Sift together flours, baking soda and salt.
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10
With an electric mixer, beat together eggs and sugar at a medium-high speed until mixture thickens and color pales, about three minutes.
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11
Lower speed and add butter, extracts, lemon juice stirring until just combined.
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12
Mix in buttermilk.
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13
Slowly, add sifted dry ingredients, scraping down the sides of the bowl occasionally.
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14
Beat on low just until smooth.
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15
Fill cupcake tins 3/4 full.
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16
Bake 16-20 minutes, until a toothpick inserted in the center comes out clean.
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17
Remove from oven and brush tops with lemon syrup.
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18
Cool completely before frosting.
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19
Lemon Buttercream Frosting.
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20
Ingredients:
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21
1 cup butter , softened.
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22
3 3/4 cups confectioners' sugar.
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23
1 teaspoon vanilla extract.
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24
1/8 teaspoon salt.
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25
juice of one lemon (Strained).
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26
Combine butter, sugar and salt and beat till well combined.
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27
Add lemon juice and vanilla and continue to beat for another 5 minutes or until creamy.
