Glazed Lemon Cakes

Rating: 3.67 stars
86 Ratings
  • 5 star values: 24
  • 4 star values: 29
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 6

For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries.

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Ingredients

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.

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  • 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.

Reviews (23)

86 Ratings
  • 5 star values: 24
  • 4 star values: 29
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 6
Anonymous
Rating: 5 stars
11/22/2017
This is a great recipe. It's has a good homemade almost crunchy top to the cake and texture you can't get from a box. The are light and lemony. It's also really easy.
Anonymous
Rating: Unrated
06/26/2017
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.
Anonymous
Rating: 3 stars
01/16/2014
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-
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Anonymous
Rating: Unrated
06/08/2013
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.
Anonymous
Rating: Unrated
12/03/2012
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!
Anonymous
Rating: Unrated
12/03/2012
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!
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Anonymous
Rating: Unrated
03/05/2011
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.
Anonymous
Rating: Unrated
02/26/2011
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.
Anonymous
Rating: Unrated
01/03/2011
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
Anonymous
Rating: Unrated
12/19/2010
I had all ingredients except eggs :(
Anonymous
Rating: Unrated
08/26/2010
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!
Anonymous
Rating: Unrated
04/15/2010
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?
Anonymous
Rating: Unrated
05/27/2009
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!
Anonymous
Rating: Unrated
05/06/2009
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.
Anonymous
Rating: Unrated
03/08/2009
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 :)
Anonymous
Rating: Unrated
09/20/2008
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!
Anonymous
Rating: Unrated
08/15/2008
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.
Anonymous
Rating: Unrated
06/27/2008
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
Anonymous
Rating: Unrated
05/20/2008
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.
Anonymous
Rating: Unrated
05/20/2008
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?
Anonymous
Rating: Unrated
05/01/2008
These were great! I made 12 regular-size cakes instead of the jumbo ones, and they are the perfet treat!
Anonymous
Rating: Unrated
03/20/2008
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.
Anonymous
Rating: Unrated
03/07/2008
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.
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