The Lemon Cake

Yield: 24 cupcakes
Prep Time: 20 minutes
Bake Time: 18 minutes

INGREDIENTS:

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt

1 1/4 cups buttermilk
4 large egg whites

1 1/2 cups sugar
lemon zest from two lemons
8 tablespoons unsalted butter at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, mix together the flour, baking powder, and salt.

3.  In another medium bowl, whisk together the buttermilk and egg whites.

4.  In a large mixing bowl, add the sugar and lemon zest, and rub them together with your fingers until the sugar is fragrant.  Add the butter, and beat on medium speed until butter and sugar are light in color.  About 2 - 3 minutes.

5.  Add the vanilla and lemon extracts.  Then beat in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture.  Add another 1/3 of the flour mixture, the rest of the buttermilk mixture, and finally the last of the flour mixture.  Continue beating until thoroughly mixed.

6.  Divide the batter evenly among the cupcake tins.  Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

NOTE:  Take these cupcakes up a notch by coring them, and adding homemade lemon curd.