Step 1

Mix dry ingredients

Step 2

Add wet ingredients

Step 3

Mix with electric mixer on medium speed for about two minutes. Batter will be thick

Step 4

For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe).

Step 5

For regular cake, pour into a greased 9x11 pan or two round pans

Step 6

Bake at 350 degrees for 25-30 minutes

Step 7

Don't over bake or the cake will be too dry!

Step 8

The toothpick test works to check to see if they're done

Step 9

The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting

Step 10

Place the butter in a large mixing bowl

Step 11

Add 4 cups of sugar, then the juice and the zest

Step 12

Beat until smooth and creamy

Step 13

Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total).

Step 14

Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)

Step 15

Garnish with berries, if desired right before serving