Tuesday, May 29, 2012
Martha's Glazed Lemon Cakes
Courtesy of Martha Stewart, from my favorite cookbook, Great Food Fast.
1/2 unsalted butter, room temperature
1 1/2 c all-purpose flour
2 t baking powder
1/2 t salt
1/2 c plain yogurt
1 t vanilla
zest of 1 lemon plus juice, plus additional 2 T juice for glaze
1 c sugar
1 1/2 c powdered sugar
Preheat oven to 350. Prepare your muffin tin: recipe calls for a 6-muffin jumbo tin but I used a regular 12-muffin kind and plan to try my mini pan with these for an event in a few days. You can do butter and flour or a baking spray like Wilton (what I did).
In med bowl, whisk flour, baking powder and salt. In small bowl, whisk yogurt, vanilla, zest and juice from 1 lemon.
Using mixer, cream butter and sugar. Add eggs, one at a time. Add flour mixture in three batches, alternating with two additions of yogurt mixture.
Pour into tin. Bake about 20 minutes if using the jumbo tins, less if smaller...I set my timer for about 17 minutes and looked to see if they were golden and did the toothpick test. Let cool 10 minutes, then remove from tin and let cool completely on a wire rack.
Mix your glaze: powdered sugar plus 2 T lemon juice. I added a splash of milk because it was quite thick. Once your cakes are cool, set the rack over a large cutting board or waxed paper and pour the glaze over them. Let sit for 30 minutes. Garnish with berries on a serving plate...delish!!