- 1/2 quantity of Vanilla Cupcake Batter/ Zest of 3 Lemons/ Juice of 1 lemon
- Preheat oven to 180 C and line one cupcake tray
- Combine the zest and juice with the batter. Fold until well incoporated.
- Spoon 1 tablespoon of batter into each cupcake case.
- Bake for 30-35 minutes or until golden brown.
- After cooled, keep stored in an air tight container. Cupcakes can keep for 3-4 days.