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Preheat the oven to 350 F. Line a 12 cup muffin pan with cupcake liners.
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In a medium bowl, combine the flour, baking soda, and salt.
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In a large bowl, beat the sugar, butter, and lemon zest until light and fluffy.
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Add the eggs, one at a time, beating after each addition. Beat in the lemon juice.
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Add the flour mixture, alternating with the buttermilk. Begin and end with the flour mixture.
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Transfer the batter to the prepared muffin pan, filling each cup ½ to ⅔ full.
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Bake for 15-20 minutes or until a toothpick inserted into the center of the cake comes out clean.
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Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.