ZestByEzani :Honey Lemon Cake

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(Recipe adapted from WomansDay.com)
Cake
2 cups (220g) flour
3/4 cups (150g) ground almond/almond meal
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup milk
1 1/2 tablespoons grated lemon zest
4 tablespoons lemon juice
3/4 cup (170g) butter, softened
3/4 cup honey
1/4 cup (55g) sugar
3 large eggs

1. Heat oven to 180°c. Line muffin tin with paper cups.
2. Sift flour, baking powder, baking soda and salt together. Mix in the almond meal.
3. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed.
4. Beat butter, honey and sugar in large bowl with an electric mixer for 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended.
5. With mixer on low speed, beat in half the flour mixture, then the sour cream mixture. Beat in remaining flour mixture until just combined.
6. Spoon about 1/2 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden skewer inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

Lemon-Honey Frosting
1 cup (225g) butter, softened
1/4 cup honey
1 1/2 tablespoons grated lemon zest
4 cups icing sugar
7-8 teaspoons lemon juice

1. Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. On low speed, beat in icing sugar until blended. Beat in lemon juice until mixture is fluffy.
2. Spoon into a piping bag and pipe onto cupcakes, or just spread frosting onto cupcakes.

Honey lemon cake

(Kek lemon madu)

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(Resipi diadaptasi dari WomansDay.com)

Kek
2 cawan (220g) tepung
3/4 cawan (150g) sebuk badam/badam kisar
3/4 sudu teh baking powder
3/4 sudu teh baking soda
1/2 sudu teh garam
1/2 cawan krim masam
1/4 cawan susu
1 1/2 sudu besar parutan kurit lemon
4 sudu besar jus lemon
3/4 cawan (170g) mentega, dilembutkan
3/4 cawan madu
1/4 cawan (55g) gula
3 biji telur

1. Panaskan ketuhar ke suhu 180°c. Sediakan pembakar muffin dengan cawan kertas.
2. Ayak tepung, baking powder, baking soda dan garam bersama-sama. Campurkan serbuk badam.
3. Pukul krim masam, susu, kulit lemon dan jus dalam mangkuk kecil sehingga sebati.
4. Pukul mentega, madu dan gula di dalam mangkuk besar dengan pengadun elektrik selama 2 minit sehingga kembang dan gebu. Masukkan telur, satu demi satu, dan pukul sehingga sebati.
5. Pada kelajuan rendah, pukul masuk separuh campuran tepung, kemudian campuran krim masam. Pukul campuran tepung selebihnya sehingga sebati.
6. Tuangkan ke dalam ke dalam setiap cawan muffin sehingga separuh penuh. Bakar 18 hingga 20 minit sehingga masak. Sejukkan.

Aising lemon madu
1 cawan (225g) mentega, dilembutkan
1/4 cawan madu
1 1/2 sudu besar parutan kulit lemon
4 cawan gula aising
7-8 sudu teh jus lemon

1. Pukul mentega, madu dan kulit lemon di dalam mangkuk besar dengan pengadun elektrik sehingga kembang, kira-kira 2 minit. Pada kelajuan rendah, pukul gula aising sehingga sebati. Campurkan jus lemon dan pukul sehingga campuran ini kembang.
2. Sudu ke dalam piping bag dan paip ke atas cupcake, ratakan sahaja ke atas cupcakes.