Because if you aren't, you should probably not make these.
Not because they are that bad for you,
but because they are so good that it is a distinct possibility
you will eat the ENTIRE PAN!
I am telling you, these things are addicting.
There should be a warning on the recipe, for sure!
Ok, so maybe you all have more self control than I do...
good for you.
Then you don't need to go to the gym.
Next time I make these,
because there will be a next time,
I will make sure it is when I am having company.
So I can't eat them all!
Glazed Lemon Cakes
1/2 cup unsalted butter, at room temp, plus more for muffin tin
1 1/2 cups all purpose flour, plus more for muffin tin
2 tsp baking powder
1/2 tsp salt
1/2 cup low fat buttermilk or plain low fat yogurt
1 tsp vanilla extract
finely grated zest and juice of 1 lemon, plus 2 T juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar
Preheat oven to 350. Butter and flour 6 cup jumbo muffin tin (or one regular muffin tin). In a med bowl, whisk the flour with the baking owder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice. Set aside.
With an electric mixer, cream the butter and granulated sugar until light. Add eggs one at a time, beating well after each addition.
With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.
Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes our clean, 20-25 min.
for 10 min in tin, then cook completely on wire rack.
Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with the remaining 2 T lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let set for 30 min before serving. (YA RIGHT!!!! Impossible!)
Paige Rating: *****