1. Preheat the oven to 350°F. Lightly grease the cups of a fluted cupcake pan.

  2. To make the cake: In a small bowl, stir together the cake flour, baking powder, salt, and lemon juice powder, mixing until thoroughly combined. Set aside.

  3. Beat together the butter and sugar until pale and creamy.

  4. Add the egg and lemon oil or zest, and beat until light and fluffy.

  5. Stir in the dry ingredients and then the milk, mixing until well combined.

  6. Divide the batter among the prepared wells; our jumbo cookie scoop works well here.

  7. Bake the cakes until the edges start to pull away from the sides, and a cake tester or toothpick inserted into the center of one cake comes out clean, 11 to 13 minutes.

  8. Allow the cakes to cool for 3 to 5 minutes, then turn them out onto a rack.

  9. Immediately top each cake with a lemon wafer; this allows the wafer to melt ever so slightly and adhere to the cake.

  10. Allow the cakes to cool completely.

Tips from our Bakers

  • If using pan spray to grease your pan, we recommend wiping each cup with a paper towel after greasing to get rid of any air bubbles.
  • For slightly less zesty lemon flavor, or if our lemon juice powder is not in your pantry, omit it from the dry ingredients and add a tablespoon of lemon juice when you add the egg and lemon oil or zest.
  • These cakes can also be baked in a mini muffin pan. Scoop the batter by the heaping tablespoon into the cups and bake the cakes for about 12 to 16 minutes. The recipe will make about 24 mini muffin-sized cakes. To add lemon topping, melt 24 lemon wafers with 3 tablespoons heavy cream. Stir until smooth, dip the tops of the cakes in the melted mixture, then place on a clean pan/plate to set up.