Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin shopping list
- 1 1/2 cups all-purpose flour, plus more for muffin tin shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup low-fat buttermilk, or plain low-fat yogurt shopping list
- 1 teaspoon vanilla extract shopping list
- Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze shopping list
- 1 cup granulated sugar shopping list
- 2 large eggs shopping list
- 1 1/2 cups confectioners' sugar shopping list
How to make it
- 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 lemon 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 lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
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