Cookbook of the Month Recipe – Glazed Lemon Cakes

**Win a copy of this month’s Cookbook of the Month! For details, see the bottom of this post**

You would think that with being a stay at home mom, there would be plenty of time for baking. But I have found that it has actually been the exact opposite – I’m actually lucky if the laundry gets done, folded and put away these days. In fact, before these cakes, I’ve only managed to make 2 batches of cookies in the last 7 weeks. Pretty pathetic. But I’m hoping that is going to change – especially when baking tastes as good as these little cakes do!

I wanted at least one of my choices from this month’s book to be a sweet one, and when I came across these lemon cakes, it was a no brainer to choose them. I do love citrus, after all!! And what a perfect way to welcome in spring! I’m so glad I made these, because they are really a winner. I ate one a couple of hours after I made them, and really liked them. But then I packed them away in an airtight container to save – and the next day, when I tried another one – I was in love. Those extra hours of sitting really made a difference. It turned a good dessert into a great one!! I might be biased and all since I love anything lemon so much, but these earned a full 5 points from me. But my husband isn’t as big of a lemon fan, and found them too lemony. But I do have to admit that the lemon I used was quite large, so it probably wouldn’t be as lemony with a small lemon. So only a 4.25 from him. But if you are a lemon fan, you want these cakes!

Recipe Rating: 4.625 out of 5

Glazed Lemon Cakes
from Everyday Food: Great Food Fast

Makes 6 cakes

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

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, 20 to 25 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.

Others who have made this recipe:

Stephanie’s Kitchen
Back to the Cutting Board
The Food Librarian
Confessions of a City Eater

You might also like:

Lemon Cheesecake

Lemon Ricotta Cookies

Lemon Cupcakes

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