The reason I am calling these bombs is because you can pop a whole one in your mouth and it's like a flavor explosion. These are amazingly delicious. If there is anything to know about me, it's this. I love stuff with lemon and lime flavors. I love the tartness of the two and you will often find me bringing Tostitos with a Hint of Lemon to every party. People have come to expect it and look forward to it. Please make these! You can also make it into a cake, loaf, or larger cupcakes.
(Adapted from Martha Stewart)
Ingredients For Cake:
1/2 Cup (1 stick) Butter, softened
1 Cup Granulated Sugar
1 1/2 Cup Flour
2 tsp. Baking Powder
1/2 Cup of Fat Free Plain Greek Yogurt
1 tsp. Vanilla Extract
Zest from 1 lemon
Juice from 1 lemon
2 Large Eggs
Ingredients for Glaze:
Juice from half a lemon (about 2-4 Tbs. depending on how thick or thin you want it)
1 1/2 Cup Confectioners Sugar
Preheat oven to 350 degrees.
In a small bowl, combine the lemon zest, lemon juice (from whole lemon) and Greek yogurt. Whisk to combine.
In a medium bowl, whisk together the flour and baking powder.
In the bowl of your stand mixer, cream together your softened butter and granulated sugar.
Add in the eggs, one at a time, beating after each.
Add in the flour/baking soda mixture one cup at a time alternating with a quarter cup of the yogurt/lemon mixture. Once all ingredients are in the mixer, mix until blended. The batter will be thick.
Spoon into cupcake papers and bake for 15-20 minutes depending on your oven.
Once done, let the cupcakes cool.
To make your lemon glaze, just beat together the confectioners sugar along with the lemon juice. Add the lemon juice one tablespoon at a time to avoid having your glaze getting too thin. Once it's to the thickness of your liking, turn the cupcakes upside down and dip the top in the glaze. Spin and shake off the extra glaze and let them sit out to dry.