Source: All Recipes

Ingredients

• 3 cups self-rising flour
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1 cup whole milk, divided
• 2 ½ tablespoons fresh lemon juice, divided

Lemon Cream Icing

• 2 cups chilled heavy cream
• ¾ cup confectioners’ sugar
• 1 ½ tablespoons fresh lemon juice

Directions

• Step 1

  Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

• Step 2

  Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

• Step 3

  Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.