Lemon cakes (what we would now call cupcakes) are the perfect dessert for a Roaring Twenties-themed party, as they were one of Daisy’s favorite desserts in The Great Gatsby, perhaps the defining novel of the era. But they are also good for other occasions, as they’re both refreshing and relatively easy to make.
There are many Italian versions of lemon cake as well. Most use olive oil, however, and (gasp!) this is one recipe in which I prefer to use sour cream and vegetable oil, as olive oil tends to make the cakes overly dense while sour cream makes them exceedingly moist and enhances the lemon flavor.
Spoon batter into greased or paper-lined muffin-pan cups, to make two dozen equally-sized cupcakes.
Use an electric mixer to beat cream cheese and butter, then add in half the powdered sugar. Add half the lemon juice then the remaining powdered sugar. Beat until creamy, adding additional lemon juice until desired consistency is reached.
Store any leftover cupcakes in the refrigerator.
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