1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon freshly grated lemon peel
1/2 teaspoon vanilla
1 3/4 cups all purpose flour (I used spelt)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
Grate the lemon peel and set aside.
In a large mixing bowl, beat the butter together with the sugar until light and fluffy.
Add the vanilla and lemon peel.
Add the sour cream alternately with the flour mixture, 1/3 at a time.
Allow to cool in pan for 10 minutes then remove to cooling rack.
When fully cool, poke the top of each cupcake a few times with a toothpick
Frost these with cream cheese frosting, butter cream or strawberry meringue (found on this blog).