Glazed Lemon Cakes
Ingredients
- ½ C Butter Softened
- 1 C Granulated sugar
- 2 large eggs
- 1 ½ C Grandpa's Kitchen Flour Blend
- 2 tsp baking powder
- ½ C buttermilk or plain yogurt
- ½ tsp salt
- 1 tsp vanilla extract
- 1 lemon zest and juice from 1 lemon
- 1 ½ C confectioners' sugar
- 2 Tbsp more lemon juice
Instructions
- 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, 10 to 15 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.