Glazed Lemon Cakes

Ingredients

For batter

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup plain low-fat yogurt (or 1/2 cup buttermilk)
• 1 teaspoon vanilla extract
• 1 lemon, zest and juice, Meyer lemon preferred
• 1 cup granulated sugar
• 2 large eggs

For glaze

• 1 1/2 cups confectioners' sugar
• 2 tablespoons lemon juice, Meyer lemon preferred

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.