Refreshing Lemon Dessert


1 cup granulated sugar
4 tsp grated lemon rind
1/2 cup unsalted butter, softened
4 eggs
2 tbsp lemon juice
3/4 cup sifted cake-and-pastry flour
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 pinch salt
1/2 cup milk

Chocolate Icing

1/2 cup unsalted butter, softened
1¼ cups icing sugar
1 pinch salt
2 oz unsweetened chocolate, melted and cooled
2 tsp hot water


  1. In small bowl and using fingers, rub sugar with lemon rind until fragrant.
  2. In large bowl, beat butter until light and pale, about 2 minutes. Beat in lemon sugar, 1/4 cup at a time and beating for 30 seconds after each, until fully incorporated, about 5 minutes total. Beat in eggs, 1 at a time, beating well after each (mixture will be runny). Beat in lemon juice.
  3. In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder, baking soda and sa< sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk (batter will look curdled). Scrape into 12 paper-lined or greased muffin cups.
  4. Bake in 350°F oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pans on racks for 10 minutes. Turn out onto racks and let cool completely.

Chocolate Icing

In bowl, beat together butter, icing sugar and salt until fluffy. Beat in chocolate. Beat in hot water until fluffy. Spread over cupcakes.

Makes 12 cupcakes.

Source: Canadaian Living

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