Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- 3 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to cream them together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the lemon zest and fresh lemon juice.
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners. Scoop about 2 tablespoons of dough into each cup, pressing down slightly to form a small well in the center.
- Bake for 12-15 minutes until the edges are lightly golden. The centers will still look slightly soft – this is normal as they’ll firm up as they cool. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Freeze well for up to 3 months
- For variation, try lime zest and juice instead of lemon
- Dust with powdered sugar or fill with lemon curd for extra flavor
- Prep Time: 15 minutes
- Cook Time: 15 minutes