'Game of Thrones' Inspired Lemon Cakes

I am a huge book nerd and a foodie, so when these two things collide I get very excited. Last year I discovered the Inn at the Crossroads, a blog that takes the food from Game of Thrones and turns it into useful recipes that anyone can make.

If you've read Game of Thrones books, you know food is a constant throughout all books. The author, George R. R. Martin, will sometimes spend paragraphs describing in great detail the decadent foods his characters eat in their fantasy world of Westeros.

Last year I made the Inn at the Crossroads recipe for . It was a big hit in my house, and I've made it several times since. If you want to eat a Game of Thrones inspired feast, I suggest you make the chicken, and finish it off with the recipe for lemon cakes. In the books, lemon cakes are the favorite treat of Sansa Stark. She and her sister, Arya, often talk of eating them before events in the book forever change their lives.

To make this recipe, which makes 24 cupcakes, you'll need the following:

• 1 c. (2 sticks) unsalted butter, softened
• 3 c. all-purpose flour (spooned and leveled)
• 3/4 c. low-fat buttermilk
• Zest of 2 lemons, finely grated
• 1/3 c. fresh lemon juice (about 2 lemons)
• 1 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 c. sugar
• 5 large eggs

To start, preheat oven to 350 degrees, with rack in lowest position, and grease your cupcake pans with butter or place liners in pan. In a small bowl (or liquid measuring cup), combine the buttermilk with the lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set both bowls aside. With an electric mixer and in another bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. With mixer on low, add the flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not over mix). Divide the batter evenly between cups in the pans. Bake until a toothpick inserted in centers comes out clean, approximately 15 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan, then turn out cakes onto a rack; cool completely before glazing or frosting. To make the glaze, simply combine the juice of one lemon with 2 tablespoons of honey. If you have leftover cake frosting, like I did, you can use that instead of the glaze.