Marian selected a Lemon Crunch Cup Cake for dessert for this session at the South Arm Cooking Club for Seniors. We adapted the recipe not to include the topping for a more healthier dessert for the seniors.
This Lemon Crunch Cup Cake is fluffy and the lemon zest adds citrusy flavour to the cup cake.
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup buttermilk
- 1 cup chopped walnut (optional)
- grated rind from 2 lemons or oranges
- 3/4 cup granulated sugar
- juice of 1 lemon or orange
Yield 12 cup cakes
|Line muffin pans with paper cups or spray muffin tins with non-stick spray and dust with flour.
Preheat oven to 350F.
Zest the lemons or oranges first before juicing them.
|Cream butter and sugar. Add eggs, lemon rind and vanilla. Beat well.
|In a large bowl, sift flour, baking powder and baking soda.
Add flour mixture to the creamed butter mixture …
|… alternately with buttermilk, fold to mix well after each addition.
|Stir in the walnuts if using. Fold into the batter.
|Scoop batter into prepared muffin tins.
Bake in a 350F preheated oven for 20 minutes or until cake is done.
|For the topping, mix lemon or orange juice and sugar. Pour over warm cup cake and return to oven for 5 to 10 minutes, until the top is crusty.
Let cup cakes cool on wire rack.