Glazed Lemon Cakes Recipe

Name: Glazed Lemon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: For batter; 1/2 cup unsalted butter, room temperature; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup plain low-fat yogurt (or 1/2 cup buttermilk); 1 teaspoon vanilla extract; 1 lemon, zest and juice, Meyer lemon preferred; 1 cup granulated sugar; 2 large eggs; For glaze; 1 1/2 cups confectioners' sugar; 2 tablespoons lemon juice, Meyer lemon preferred

Servings: persons

For batter
1/2 cup unsalted butter, room temperature
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plain low-fat yogurt (or 1/2 cup buttermilk)
1 teaspoon vanilla extract
1 lemon, zest and juice, Meyer lemon preferred
1 cup granulated sugar
2 large eggs
For glaze
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice, Meyer lemon preferred

1
Preheat oven to 350 degrees (or 325 for convection bake). Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
2
With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
3
Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
4
Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with teh remaining 2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, spreading to the edges with a small knife. Let stand for 30 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For batter, 1/2 cup unsalted butter, room temperature, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Glazed Lemon Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Glazed Lemon Cakes

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