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Glazed Lemon Cakes

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

  • prep: 15 mins
    total time: 50 mins
  • 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

  1. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, June 2004

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Reviews (21)

  • 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-

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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

  • Elisa Salas 19 Dec, 2010

    I had all ingredients except eggs :(

  • abibibee 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!

  • Marciajames 15 Apr, 2010

    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?

  • KLove100 27 May, 2009

    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!

  • pushbutton 6 May, 2009

    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.

  • yamini 8 Mar, 2009

    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 :)

  • jessyhanley 20 Sep, 2008

    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!

  • mentosaddict 15 Aug, 2008

    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.

  • Texas-Greta 27 Jun, 2008

    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

  • joyhardi 20 May, 2008

    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.

  • bean728 20 May, 2008

    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?

  • whitepottery123 1 May, 2008

    These were great! I made 12 regular-size cakes instead of the jumbo ones, and they are the perfet treat!

  • thera 20 Mar, 2008

    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.

  • sunsetcookie 7 Mar, 2008

    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.