Glazed Lemon Cakes

Name: Glazed Lemon Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 cakes
Ingredients: 1/2 cup + 1 tablespoon unsalted butter; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder*; 1/2 teaspoon salt; 1/2 cup buttermilk; 1 teaspoon vanilla extract; Zest and juice of 1 lemon; 1 cup granulated sugar; 2 large eggs; 1 1/2 cups powdered sugar; 2 tablespoons fresh lemon juice

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 cakes
Course
Cake

Glazed Lemon Cakes

Heidi Pena

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Filled with lots of lemon flavor, these Glazed Lemon Cakes are sweet and tart and a perfect Spring dessert!

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Ingredients

Servings

Cakes

1/2 cup + 1 tablespoon unsalted butter at room temperature
1 1/2 cups all-purpose flour plus more for muffin tin*
2 teaspoons baking powder*
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
Zest and juice of 1 lemon
1 cup granulated sugar
2 large eggs

Glaze

1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice

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Instructions

Preheat the oven to 350ºF. Use the 1 tablespoon of butter to grease the insides of a 6-cup jumbo muffin tin. Flour the tin and set aside
In a medium bowl, whisk together the flour, baking powder and salt. In a small bowl or liquid measuring cup, mix together the buttermilk, vanilla, lemon zest and lemon juice.
In a large bowl or the bowl of a stand mixer, cream the butter and sugar together. Add the eggs, one at a time, beating after each addition.
With the mixer on low, add one third of the flour mixture, followed by half of the buttermilk mixture. Continue with another one third of the flour, the remaining buttermilk, then the remaining flour.
Divide the mixture evenly between the 6 muffin cups. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes, then remove to a cooling rack to cool completely.
Set the cooling rack over wax paper or parchment paper. In a small bowl, whisk together the powdered sugar and lemon juice. Pour the glaze over the cakes, spreading it with a small knife or offset spatula if needed. Let the cakes sit for 30 minutes before serving.

Notes

*I had to adjust for high altitude to avoid the cakes sinking in the middle. I added an extra 1 tablespoon of flour, and decreased the baking powder by 1/4 teaspoon. (I’
Recipe from Everyday Food: Great Food Fast