2 tsp of lemon zest (abt 2 lemons) 1 tsp vanilla extract 120g melted butter Method: 1. Preheat oven to 170°C. 2. In a mixing bowl, whip up the eggs, sugar & vanilla extract using an electric mixer until well combined. 3. Add in the lemon zest, melted butter & yogurt & mix on low speed. 4. Mix in the salt, flour & baking powder using medium speed for about 1 minute to achieve a smooth batter. 5. Pour the cake mixture into 12 cupcake liners & fill them to the top. 6. Bake for 25 minutes or until skewer comes out clean. Remove from oven to cool on wire rack before storing in air-tight container.
Lemon curd recipe can be found HERE so I will not be repeating the recipe on this post. The swiss meringue frosting is the same frosting used for my Nutella Filled S'mores Cupcakes, and I will be reusing the pictures for this post
Lemon Magic Custard Cake. Warm the milk and lemon juice until lukewarm and set aside. zest from 1 lemon. 2tbsp lemon juice. in the melted butter, one tablespoon of water,lemon zest and lemon juice beat for about 2. 1 lemon