Glazed Lemon Cakes

Glazed Lemon Cakes created by Amateur Chef Kate

This is a recipe from Everyday Food with a few tips from making them several times. The original recipe yielded 6 jumbo sized cupcakes but I've always made a dozen standard size cupcakes. They get rave reviews and are perfect for baby showers and other parties. I have made the cakes ahead of time, frozen them, thawed them out the night before the party and then glazed them the day of so the glaze stays nice. I think they taste best with Meyer lemons, but they are great with any type of lemon really. I have always used the yogurt becuase I usually have it on hand and not buttermilk. I bet it would be just as yummy with the buttermilk.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@AmyFromSD
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@AmyFromSD
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"This is a recipe from Everyday Food with a few tips from making them several times. The original recipe yielded 6 jumbo sized cupcakes but I've always made a dozen standard size cupcakes. They get rave reviews and are perfect for baby showers and other parties. I have made the cakes ahead of time, frozen them, thawed them out the night before the party and then glazed them the day of so the glaze stays nice. I think they taste best with Meyer lemons, but they are great with any type of lemon really. I have always used the yogurt becuase I usually have it on hand and not buttermilk. I bet it would be just as yummy with the buttermilk."

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  1. Amateur Chef Kate
    Glazed Lemon Cakes Created by Amateur Chef Kate
  2. Zahras Kitchen
    Maybe I did something wrong but the cupcakes tasted sort of 'cheesy'...because of the yogurt I'm guessing. Also the glaze was a bit too lemony for me. The cupcakes were nice and soft though. Very fluffy and light. If I make them again, I'll probably sub milk for the yogurt and use less lemon juice in the glaze (or none at all). Update: The day after I made the cupcakes, they tasted much better! I would still decrease the amount of lemon juice in the glaze - a bit too strong for me and they had a slight 'cheesy' taste but I guess these get better with age cause I liked them a lot more the next day. Thanks for the recipe :)
  3. DanaClover
    Wonderful!! I added an extra teaspoon and lemon juice to the batter and some fresh lemon zest to the glaze. I will be making these over and over again!
  4. DanaClover
    Glazed Lemon Cakes Created by DanaClover
  5. DanaClover
    Glazed Lemon Cakes Created by DanaClover
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