lemon extractPreheat oven to 350 degrees Fahrenheit. Line a muffin pan with 12 cupcake wrappers.
the bowl of an electric mixer, combine sugar and margarine, and cream until combined. Add one egg, incorporate, and then add next egg.
flour in two batches. Add salt and baking powder. Quickly add lemon juice, zest, and oil, and mix.
batter evenly in 12 muffin cups and bake 20 to 25 minutes or until toothpick inserted comes out clean.
prepare the frosting. In the bowl of an electric mixer, cream margarine and lemon zest until pale and fluffy. Add one cup confectioner’s sugar and mix. Add lemon juice and lemon extract, and cream for an additional two minutes. Add remaining two and three-fourths cups confectioner’s sugar.
The house was filled with the sweet scent of cake and lemon and coconut the morning I baked these - there's no air freshener that can sweeten up a home like something freshly baked, cooling on the counter