Glazed Lemon Cakes
John Barricelli prepares a refreshing recipe for glazed lemon cakes.
Glazed Lemon Cakes
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Glazed Lemon Cakes
John Barricelli prepares a refreshing recipe for glazed lemon cakes.
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Everyday Food, June 2004
- Prep Time 15 minutes
- Total Time 50 minutes
- Yield Makes 6
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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
- 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.
- 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.
- 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.
- 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.
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!
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!
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.
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.
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
I had all ingredients except eggs :(
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!
These cupcakes were a hit! Best lemon cupcake I've made. When they were done baking the tops had little domes. Can anyone suggest how to get cupcakes flat on the top?
These little lemon cakes are wonderful! For my dinner party, I served them with fresh berries and a dusting of confectioner's sugar - everyone thought they looked very professional!
I followed the recipe to a T but used little, mini muffin tins. These made a great finger food for a tea party, will def make again.
deeee-lichious!
i followed directions as written...just reduced sugar to 3/4 to my liking. and made this into a cake instead of muffins and it turned out great! super fluffy, soft and the hint of lemon was soooo refreshing! i shall be making this over and over again! perfect tea cake :)
I used regular muffin tins and the recipe made 12 perfectly! I also sprinkled some decorator sugar (that kind that looks like crystals) on the top after I iced "for sparkle".
If you are wondering... these taste just like mini lemon bunt cakes and are perfect for lemon lover's out there! I will def. make these again!
These were amazing. They were bursting with lemon flavor and very fluffy. Unfortunately, I ran out of confectioner's sugar so I couldn't make the glaze, but I'm sure the glaze would have made the cakes just perfect. I ended up dusting the cakes with a little sugar before baking to give them a nice crunchy topping. I'll definitely be making these again... after I buy myself some powdered sugar.
I would use Agave Nectar instead of Splenda. Agave Nectar is nature where as Splenda was originally developed as a pesticide. If you leave splenda sprinkled out on the counters, it is sweet so the ants, etc will eat it
to bean728:
Try using Splenda Granulated. I have used it for baking. It says to replace sugar 1 for 1 in regulary recipes, but sometimes I have added a little extra to get the same sweetness. You could also use 1/2 whole wheat flour and 1/2 regular flour. This trick I learned from the South Beach Diet cookbooks. I haven't tried it in this recipe yet, so let me know if you try it.
I am not diabetic but some friends i am baking for are. I was wondering what i can do to this recipe to make it for diabetics. Any ideas?
These were great! I made 12 regular-size cakes instead of the jumbo ones, and they are the perfet treat!
Fantastic! One of the best cupcakes I've ever tasted. I used thick n' creamy strawberry yogurt in recipe and the strawberry interacted with the lemon in a wonderful combination. I had to add a little extra water to confect. sugar to get a nice consistency for glaze. I used 6-place muffin pan and the cupcakes were huge and delicious.
I divided the batter into 6 muffins, but they came out too large. Next time I will try to make 10-12 instead of 6 huge ones.