Lemon Cupcake

by Editorial Staff

I haven’t tasted more delicious than this lemon cake! I found the recipe in the internet about a year ago, since then I love to quickly slap this cupcake. It turns out to be wet, grainy, yellow. Well sooooo delicious!

Summary

Cook Time	30 mins
Course	Dessert

Ingredients

Butter – 200 g (no margarine)
Sugar – 220 g
Eggs – 4 pcs.
Sour cream – 60 g
Lemon – 1 pc.
Flour – 350 g
Baking powder – 3 teaspoon (slaked soda cannot be used for this recipe! it doesn’t work at all)
Salt – a pinch
Vanillin

Instructions

Softened butter, sugar, eggs, salt, beat sour cream (I do this with an immersion blender).
Then the juice of the whole lemon and its zest, flour, vanillin, baking powder – in the same place. Stir well. The dough turns out like thick, thick sour cream.
Bake lemon muffin at about 160 degrees for 30 minutes. Rises very well during baking. I bake lemon muffin in a silicone muffin pan with a hole in the middle.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.