In the mixing bowl of a stand mixer, combine the wet ingredients. Add the unsalted butter, lemon juice, tablespoon of lemon zest, sugar, vanilla and eggs, and mix until creamy and smooth.
Place muffin cups/cupcake liners in a 24 count, or 2 12 count muffin tins. Fill the cupcake liners about 2/3 full with the cake batter. Bake at 350 degrees for about 20 – 22 minutes.