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Preheat the oven to 350 degrees, and line your muffin tin.
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Beat together the butter and sugar until fluffy. Add in the egg yolks.
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Add in the sour cream, lemon curd, lemon extract, lemon juice and lemon zest. Mix until fully combined.
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Add in the self-rising flour and the all purpose flour, and mix until combined.
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In a separate bowl, beat the egg whites until soft peaks form.
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Gently fold the egg whites into the batter until incorporated. The batter will be thick, but very smooth.
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Scoop into the lined muffin tin, and bake for 15-18 minutes, or until a toothpick comes out clean, and the cakes are slightly browned. Allow to cool completely before filling or frosting.