Glazed Lemon Cakes


  • 1 ½ cups confectioners' sugar
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ cups all-purpose flour, plus more for muffin tin
  • ½ cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
  • Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
  • + 3 more ingredients
    • 1 teaspoon vanilla extract
    • ½ cup low-fat buttermilk or plain low-fat yogurt
    • ½ teaspoon salt

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 ...

View full recipe at SpringPad


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