Glazed Lemon Cakes


Glazed Lemon Cakes

Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American


  • ½ C Butter Softened
  • 1 C Granulated sugar
  • 2 large eggs
  • 1 ½ C Grandpa's Kitchen Flour Blend
  • 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


  • 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.

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