Glazed Lemon Cakes

By KeyIngredient

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup low-fat buttermilk or low-fat yogurt
• 1 tsp vanilla extract
• zest of 1 lemon, finely grated, plus juice (plus 2 Tbsp additional lemon juice for glaze)
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups icing sugar

Details

Servings 12

Preparation

Step 1

Preheat oven to 350F. Butter and flour a 12-cup regular 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 of 1 lemon. Set aside.

With an electric mixer, cream butter and sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.

Divide evenly among muffin cups. Bake until a toothpick inserted in centre of cake comes out clean, about 10 to 15 minutes. Cool 10 minutes in tin, then cool completely on rack.

Set rack over wax or parchment paper. In a small bowl, stir icing sugar with remaining 2 Tbsp lemon juice until smooth. Pour over cakes, spreading to edges with small knife. Let set for 30 minutes. Makes 12 servings.