This lemon buttercream perfectly complements our lemon cupcakes or layer cake — its citrus tang makes it the perfect foil for the sweet cake. It also smells delicious!
|8||Tbsp. (1 stick) unsalted butter, at room temperature|
|2 to 3||Tbsp. freshly squeezed lemon juice|
|~||Grated zest of 1 to 2 unwaxed lemons (you need 2 teaspoons)|
|4¼||cups confectioners’ sugar, sifted|
This content is from the book Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite