Feathery Jam-Filled Butter Cakes

1. 1

   Preheat the oven to 350F.

2. 2

   Grease a 12-cup standard muffin tin with butter.

3. 3

   In a bowl, whisk together the flour, baking powder, lemon zest, and salt.

4. 4

   In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed.

5. 5

   Add the eggs one at a time, then beat in the vanilla.

6. 6

   Reduce the speed to medium-low.

7. 7

   Add the flour mixture in three additions, alternating with the milk.

8. 8

   Fold in the jam in three or four strokes, until just incorporated.

9. 9

   Divide the batter among the cups of the prepared tin.

10. 10

    Bake until golden on top and a cake tester inserted in the center of each cake comes out clean, about 25 minutes.

11. 11

    Let the cakes cool for 5 minutes in the pan.

12. 12

    While the cakes cool, prepare the glaze: Whisk together the sugar, lemon juice, and lemon zest.

13. 13

    Turn the cakes onto a wire rack set over a rimmed baking sheet.

14. 14

    Using a pastry brush, brush the tops of each cake generously with the glaze.

15. 15

    Turn the cakes over and brush the bottoms with the glaze.

16. 16

    Let cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.