Filled with lots of lemon flavor, these Glazed Lemon Cakes are sweet and tart and a perfect Spring dessert!
Photos Updated March 2015
Originally posted March 20, 2009 – These little lemon cakes are a recipe that has stuck with me through the past few years, begging to be remade. I am a lemon girl at heart (would choose it any day over chocolate!!) so these are just perfect for me. And, like I say below in the original post, these really are the best on the second day. The glaze gets a little wrinkly and not as smooth, but they are oh, so good. The perfect Spring dessert!!
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. If you are a lemon fan, you want these cakes!
Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!
Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
Glazed Lemon Cakes
Ingredients
Cakes
- 1/2 cup + 1 tablespoon unsalted butter at room temperature
- 1 1/2 cups all-purpose flour plus more for muffin tin*
- 2 teaspoons baking powder*
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- 1 cup granulated sugar
- 2 large eggs
Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350ºF. Use the 1 tablespoon of butter to grease the insides of a 6-cup jumbo muffin tin. Flour the tin and set aside
- In a medium bowl, whisk together the flour, baking powder and salt. In a small bowl or liquid measuring cup, mix together the buttermilk, vanilla, lemon zest and lemon juice.
- In a large bowl or the bowl of a stand mixer, cream the butter and sugar together. Add the eggs, one at a time, beating after each addition.
- With the mixer on low, add one third of the flour mixture, followed by half of the buttermilk mixture. Continue with another one third of the flour, the remaining buttermilk, then the remaining flour.
- Divide the mixture evenly between the 6 muffin cups. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes, then remove to a cooling rack to cool completely.
- Set the cooling rack over wax paper or parchment paper. In a small bowl, whisk together the powdered sugar and lemon juice. Pour the glaze over the cakes, spreading it with a small knife or offset spatula if needed. Let the cakes sit for 30 minutes before serving.
Recipe Notes:
You might also like:
Janie says
Those look FABULOUS!
P.S. Pick me!
Dawn says
I love the glaze when it drips like that, such a photo op for sure.
These do look good though. And what a nice giveaway!
Margaret says
I love making cakes cupcake-sized! It makes them so much cuter, and they’re already portioned out!
shen[dot]margaret[at]gmail[dot]com
Mel says
I am a new mom (2 girls & a hubby) that has gone back to work. I made our first batch of cookies today – just to welcome spring. However, the laundry will sit until tomorrow or the next day…
Maybe we could make these & let it set some more…don't think it's going anywhere 🙂
Pick me pick me …
Melissa says
What a perfect way to celebrate spring… these look delicious!
The Bahens says
I have that cookbook too and was just looking at it yesterday! Beautiful lemon cakes!
kellypea says
Love lemon, too and these cute things sound so yummy! And no surprise you don’t have a lot of time. I can’t figure out how anyone can work and or have a baby and blog. I’m always amazed that you can get it all done.
Gigi says
I love dreamy they look with the icing dripping off the side.
Nama says
I love lemon desserts, oh so much. I’ll definitely have to try these out!
diva says
wow this looks fantastic. i can never get my glaze to look so white and smooth. it’s probably cause i can’t bring myself to throw in heaps of icing sugar into the glaze – makes me feel very guilty!!
looks fab though. i’m starving now.
Deborah says
Ryley,
I think it would make a great bundt cake, but I’m not sure on the amount. This recipe makes 6 cakes in jumbo tins – I’m not sure if it would be quite enough batter to fill a bundt pan??
Ryley says
Do you think this would make a good bundt cake???
I’m throwing a baby shower tomorrow and was thinking about doing a poppy seed bundt cake.. but this looks yummy.. what do you think???
Maria says
I love lemon desserts! These are so good, we have made them! What a great way to bring in spring!
Mama Goose says
Funny, I’ve been having a lemon craving lately. These look awesome!
Jean Bugs says
My husband loves ANYHTHING lemon. He is going to flip over these. Why, I’ll be lucky to get even one! lol
Ingrid says
MMMMM, I love the tart and tanginess of lemons! I’m pretty sure that this would have been a 5 star one for me too. Love that first photo with the glaze dripping down the sides!
LOL, I have to laugh at your laundry comment. While my “babies” are older, I still struggle with that. On any given day you’ll find folded laundry covering our coffee table and love seat!
Thanks for hosting a giveaway!
~ingrid