Glazed Lemon Cakes

Name: Glazed Lemon Cakes
Ingredients: For batter; 1/2 cup unsalted butter, room temperature; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup plain low-fat yogurt (or 1/2 cup buttermilk); 1 teaspoon vanilla extract; 1 lemon, zest and juice, Meyer lemon preferred; 1 cup granulated sugar; 2 large eggs; For glaze; 1 1/2 cups confectioners' sugar; 2 tablespoons lemon juice, Meyer lemon preferred

13 ingredients

4 steps

Ingredients

For batter
1/2 cup unsalted butter, room temperature
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plain low-fat yogurt (or 1/2 cup buttermilk)
1 teaspoon vanilla extract
1 lemon, zest and juice, Meyer lemon preferred
1 cup granulated sugar
2 large eggs
For glaze
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice, Meyer lemon preferred

Directions

1

Preheat oven to 350 degrees (or 325 for convection bake). Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
2

With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
3

Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
4

Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with teh remaining 2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, spreading to the edges with a small knife. Let stand for 30 minutes before serving.

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