This recipe started out life in the book English Tea and Cakes. The name was Sticky Lemon Cake.
I doubled the recipe and used store bought lemon frosting. We loved! loved! them!
Here is my doubled recipe for
2 sticks butter (1 cup) softened
1 C bakers sugar (super fine)
2 large eggs
generous 1 ½ C self-rising flour (I used all-purpose)
Grated rind and juice from 1/2 lemon *I added a capful of lemon extract in addition because the flavor of the batter was very mild*
Pre heat oven to 350 degrees. Prepare muffin tin with cupcake liners.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each one. Add grated lemon juice and rind (extract too if using) and flour. Mix well. Fill cupcake liners 1/2 to 3/4 full. Bake for 15 -20 min. or until skewer come out clean. When cool, frost. My double batch made 17 cupcakes.