Lemon Dreams

Lemon Dreams
Servings: 16 Prep 15 mins Bake 350°F 20 mins to 25 mins


  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg plus 3 yolks (reserve 1 white)
  • 1 tablespoon lemon juice, plus enough milk to equal 3/4 cup
  • milk
  • 1 tablespoon lemon zest
  • 1/3 cup seedless raspberry jam
  • 1 1/2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 egg white (from cupcake recipe)
  • 1 teaspoon light corn syrup
  • pinch cream of tartar
  • 2/3 cup sugar
  • Lemon zest, to garnish (optional)

Make It

1. Heat oven to 350 degrees F. Line two standard cupcake pans with 16 foil or paper liners.


2. Sift together flour, baking powder, baking soda and salt.

3. In a large bowl, beat butter with an electric mixer. Gradually add sugar; beat until lightened. Beat in egg and yolks. Add flour, alternating with lemon juicemilk mixture, beginning and ending with flour. Stir in zest.

4. Spoon a heaping 1/4 cup batter into each liner. Bake at 350 degrees F for 20 to 25 minutes, or until crowned and dry to touch. Remove from pans; cool on rack.

5. With the handle of a wooden spoon, poke a hole in center of each cupcake almost to the bottom. Place raspberry jam in a disposable pastry bag or heavy-duty plastic bag and snip off a corner. Pipe jam into centers of cakes, about 1-1/2 teaspoons in each. Set aside.


6. Whisk water, lemon juice, egg white, corn syrup and cream of tartar in a medium-size metal bowl. Stir in sugar. Set the bowl in a large skillet filled with at least 1 inch of simmering water. With hand mixer, beat mixture on low speed for about 2 minutes, until it registers 140 degrees F on an instant-read thermometer. Increase speed to high; continue to beat (still in skillet) for 5 minutes. Remove from heat and spread onto cupcakes. Garnish with lemon zest.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 243, Fat, total (g): 10, chol. (mg): 78, sat. fat (g): 6, carb. (g): 35, fiber (g): , pro. (g): 3, sodium (mg): 138, Percent Daily Values are based on a 2,000 calorie diet.