New This Month

Glazed Lemon Cakes

87

For an elegant dessert, serve these cakes on plates garnished with fresh berries.

  • Prep:
  • Total Time:
  • Yield: Makes 6

Source: Everyday Food, June 2004

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
  • 1 1/2 cups all-purpose flour, plus more for muffin tin
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup low-fat buttermilk or plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups confectioners' sugar

Directions

  1. Preheat oven to 350 degrees. 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 zest and juice of 1 lemon. Set aside.

  2. With an electric mixer, cream butter and granulated 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.

  3. Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.

  4. Set rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.

Cook's Notes

A pastry brush is great for coating muffin tins and other small baking pans with butter since it can reach corners.

Reviews Add a comment

  • richspenc4075
    26 JUN, 2017
    I got a box of Bakers corner lemon cake mix, baked it, and put a good thick topping of lemon icing on top. It was very very good. Especially for it being pretty cheap. I never had a cake mix from Pillsbury or Betty Crocker that was any better. Bakers corner lemon cake mix is great! They have strawberry too but haven't tried it yet, I am sure it is great too.
    Reply
  • rosasdolcevita
    16 JAN, 2014
    I'm wondering what happened to my review??? I made these a while ago and they tasted good but I wouldn't make them again. I didn't have the large 6 muffin pan so I divided the batter into 12 muffin cups, but the batter overflowed as they baked. I should have filled them only 2/3 instead of 3/4 and made more muffins/cupcakes. My friend and I thought the lemon flavour was overpowering. The search continues for the perfect lemon cake recipe-
    Reply
  • shiraec
    8 JUN, 2013
    I think 2 tsp of baking powder was too much - might be an error - followed the recipe to a "T" and found it chemically tasting.
    Reply
  • Curly Cookie
    3 DEC, 2012
    I baked this in an 8x8 square pan. I had to bake it for 30 minutes and it turned out just right. The crumbs were moist, there was a lovely scent of citrus, and I felt like I wanted to keep eating it. This recipe is great!
    Reply
  • Curly Cookie
    3 DEC, 2012
    I baked this in an 8x8 square pan. I had to bake it for 30 minutes and it turned out just right. The crumbs were moist, there was a lovely scent of citrus, and I felt like I wanted to keep eating it. This recipe is great!
    Reply
  • megan1338
    5 MAR, 2011
    I split the cup of sugar to 1/2 sugar 1/2 splenda to cut down the calories a little bit. Cupcakes won't brown as much, but the consistency is still delicious. I also used meyer lemons instead of regular, which gave it a bright citrus taste.
    Reply
  • dknyjoyce
    26 FEB, 2011
    i Made this for my two daughters' 3rd and 11th birthday. I replaced buttermilk with yogurt. Baked it in a 10" pan for 25minutes and it's done. Will have to make the frosting tomorrow. I'd like to try the whipped frosting recipe, used in other lemon cakes here.
    Reply
  • Madhi
    3 JAN, 2011
    I cut the recipe in half and baked it in a 6" round cake pan for tea. I used 2% milk, i simply put the lemon juice, zest and the vanilla in it and by the time i needed to pour it to the batter it had the same consistency of butter milk :) Still, the cake turned out moist
    Reply
  • Elisa Salas
    19 DEC, 2010
    I had all ingredients except eggs :(
    Reply
  • MS112619383
    26 AUG, 2010
    These were delicious. Perfect amount of lemon. I added a few tsp. of poppy seeds, and also made 12 regular sized instead of 6 jumbo. Yum!
    Reply