Lemon muffin cake with luscious lemon buttercream

The BandCamp kids loved the banana muffins with vanilla frosting yesterday, so I thought I would give them a try of lemon muffins for their last day.

Lemon muffin cake with luscious lemon buttercream

2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick butter
1/4 cup fresh lemon juice (reserve 2tbsp for buttercream)
2 eggs
1 lemon, zest of, finely grated

Prep Time: 20 mins

1 Heat oven to 375 degrees. Line 15 muffin tins with baking cases OR grease and line the base of a 9" cake tin for one big muffin
2 Combine flour, sugar, baking powder and salt; blend well.
3 Melt butter. Turn off heat, stir in lemon juice and eggs.
4 Stir egg mixture into dry ingredients and blend until well moistened.
5 Spoon into muffin tins or cake tin
6 Bake 20-25 minutes until lightly browned, but do not over bake... 15 mins for muffins

When cool....

1 Soften 1 stick of butter and gradually add in about 2 cups of icing / confectioners sugar. Use a KitchenAid.... much easier.
2 Then add in the lemon juice and mix again.
3 The next luxury ingredient is 4 tbsp lemon curd. Mix it in to the buttercream.... heaven!
4 Spoon the icing over the top of the cake / muffins and sprinkle on the lemon zest as the finishing touch.