Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Glazed Lemon Cakes 3.7 (86) 22 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 15, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Yield: 6 For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries. Ingredients ½ cup (1 stick) unsalted butter, room temperature, plus more for muffin tin 1 ½ cups all-purpose flour, plus more for muffin tin 2 teaspoons baking powder ½ teaspoon salt ½ 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 ½ 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. Cook's Notes A pastry brush is great for coating muffin tins and other small baking pans with butter since it can reach corners. Print