Tips for getting the most flavor — and juice — out of lemons

Fresh lemon — including the juice and the peel — is one of my all-time favorite ingredients, in part because it's just so versatile.

The great thing about lemon peel, also known as the zest, is that it adds intense lemon flavor to a recipe without all the acid that is found in the juice.

A thin skin signals more juice and less pith (the bitter-tasting white layer between the peel and the fruit itself).

Once home with your lemons, scrub each one lightly under water to remove the edible wax with which it was covered to protect the fruit on its journey to the market.

If your recipe calls for zest but not juice, wrap the unused lemon in plastic wrap when you're done and do your best to use it up within a few days.

[...] soften up the fruit by rolling it on the counter and pressing down as you do.

[...] heat it, either by microwaving it for 20 seconds or so or by stashing it in the oven at 350 F for 10 to 12 minutes.

[...] cut the lemon in half crosswise and juice it.

Heat the oven to 325 F. Line a cupcake tin with 8 paper cupcake liners.

In a medium bowl, whisk together the flour, baking powder, salt and lemon zest.

In a large bowl with an electric mixer, beat together the butter and granulated sugar until light and fluffy.