I love a delicious lemon loaf. For me, the perfect lemon loaf is one that has the perfect balance of sweet to tanginess and it keeps making you want to go back for more and more. I usually don’t consider myself to be a big baker but I definitely have started to venture down this path recently. This is one of my few successful cupcake recipes and honestly it turned out exactly the way I envisioned. I used gluten free flour, but you can easily substitute the exact amount for normal all-purpose flour. This isn’t the biggest batch of cupcakes, but you should get a good 8-10 cupcakes. I make only small batches of cupcakes because my cravings change every week and frankly these are quite dangerous to keep in the fridge, but play around with your quantities and make it your way!
1 cup all-purpose gluten-free flour (or all purpose flour)
1.5 cup almond meal
1 teaspoon baking powder
3/4 cup almond milk
1/2 white sugar
1 teaspoon vanilla extract
Juice of half a lemon (the lemons I use are massive, so adjust to taste)
Zest of one lemon
1 cup heavy cream
1/4 cup icing sugar
Pre-heat your oven to 375 degrees and grease your cupcake molds and have everything ready. Once all ingredients are prepped, in a bowl, sift the flour, almond meal, and baking powder into one bowl. The almond meal might leave some lumpy bits, so discard those and set the bowl aside. Now in a separate mixing bowl, beat eggs, sugar, and milk till fully incorporated. Now add the vanilla extract and lemon juice.
Finally, once all wet ingredients are properly incorporated, slowly add in the dry ingredients, mixing a bit in at a time. Try to get rid of all lumps, till adding more of the dry ingredients in. At this point, I would taste a little to make sure I like the lemon to sugar ratio. If you like more of a citrusy punch, definitely add some more lemon juice. If you aren’t comfortable tasting the raw batter, then try the cupcake when cooked and adjust the balance with your icing. Once fully incorporated, pour in mixture to molds and place into oven for 25-30min.
While waiting, beat the cream, icing sugar, and lemon zest until stiff peaks form. Set aside in cool place. Once the cupcakes are done, place the skewer into the middle of the cupcake and make sure the cake is cooked through. The cake is done if the skewer comes out clean. Set aside to fully cool. Once cooled, ice the cupcakes to your liking and you’re done!
Normally a lemon loaf would be a flour cake base but since I became gluten intolerant, I had to find alternatives to fulfill my cravings. In this recipe, I use gluten free flour and almond meal, and I couldn’t believe how moist it turned out. Now you could keep the recipe as it is, or use normal flour and maybe add a hint of your favorite citrus to it. Next time I whip these up, I might want to add some orange zest, to infuse my two favorite citrus flavors into one tasty cupcake.