Glazed Lemon Cakes

86 Ratings
  • 5 24
  • 4 29
  • 3 20
  • 2 7
  • 1 6

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

Everyday Food, June 2004

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
50 mins
Yield:
Makes 6
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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.

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Reviews (23)

86 Ratings
  • 5 24
  • 4 29
  • 3 20
  • 2 7
  • 1 6
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
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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Martha Stewart Member
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.
Martha Stewart Member
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!
Martha Stewart Member
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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Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
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
Martha Stewart Member
12/19/2010
I had all ingredients except eggs :(
Martha Stewart Member
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!
Martha Stewart Member
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?
Martha Stewart Member
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!
Martha Stewart Member
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.
Martha Stewart Member
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 :)
Martha Stewart Member
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!
Martha Stewart Member
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.
Martha Stewart Member
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
Martha Stewart Member
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.
Martha Stewart Member
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?
Martha Stewart Member
05/01/2008
These were great! I made 12 regular-size cakes instead of the jumbo ones, and they are the perfet treat!
Martha Stewart Member
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.
Martha Stewart Member
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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