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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, at room temperature, plus more for muffin tin
1 1/2 cups flour, plus more for muffin tin
2 tsp baking powder
1/2 tsp salt
1/2 cup low-fat buttermilk or plain low-fat yogurt
1 tsp vanilla extract
Finely grated zest and juice of 1 lemon, plus 2 tbsp juice for the glaze
1 cup sugar
2 large eggs
1 1/2 cups confectioners sugar
Preheat the oven to 350. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice. Set aside.
Cream the butter and sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.
Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 20-25 minutes. Cool for 10 minutes in tin, then cool completely on a wire rack.
Set the rack over parchment paper. In a small bowl, stir confectioners sugar with the remaining 2 tbsp lemon juice until smooth. (I had to add some milk). Pour over the cakes, spreading to the edges with a small knife. Let set for 30 minutes before serving.
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GLAZED LEMON CAKES
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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, at room temperature, plus more for muffin tin
1 1/2 cups flour, plus more for muffin tin
2 tsp baking powder
1/2 tsp salt
1/2 cup low-fat buttermilk or plain low-fat yogurt
1 tsp vanilla extract
Finely grated zest and juice of 1 lemon, plus 2 tbsp juice for the glaze
1 cup sugar
2 large eggs
1 1/2 cups confectioners sugar
Preheat the oven to 350. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice. Set aside.
Cream the butter and sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.
Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 20-25 minutes. Cool for 10 minutes in tin, then cool completely on a wire rack.
Set the rack over parchment paper. In a small bowl, stir confectioners sugar with the remaining 2 tbsp lemon juice until smooth. (I had to add some milk). Pour over the cakes, spreading to the edges with a small knife. Let set for 30 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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