Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin

  2. 1 1/2 cups all-purpose flour, plus more for muffin tin

  3. 2 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1/2 cup low-fat buttermilk or plain low-fat yogurt

  6. 1 teaspoon vanilla extract

  7. 1 lemon, finely grated, plus juice, plus

  8. 2 tablespoons more lemon juice for the glaze

  9. 1 cup granulated sugar

  10. 2 large eggs

  11. 1 1/2 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  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. 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. 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. 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.


Send feedback