Glazed Lemon Cakes

• 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for muffin tin
• 1 1/2 cups all-purpose flour, plus more for muffin tin
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup low-fat buttermilk or plain low-fat yogurt
• 1 teaspoon vanilla extract
• Finely grated zest and juice of 1 lemon, plus 2 tablespoons juice for the glaze
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups confectioners sugar

1. Preheat the oven to 350F.
2. Butter and flour a 6-cup jumbo muffin tin.
3. In a medium bowl, whisk the flour with the baking powder and salt.
4. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice.
5. Set aside.
6. With an electric mixer, cream the butter and granulated sugar until light.
7. Add the eggs one at a time, beating well after each addition.
8. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.
9. Divide evenly among the muffin cups.
10. Bake until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
11. Cool for 10 minutes in tin, then cool completely on a wire rack.
12. Set the rack over wax or parchment paper.
13. In a small bowl, stir confectioners sugar with the remaining 2 tablespoons lemon juice until smooth.
14. Pour over the cakes, spreading to the edges with a small knife.
15. Let set for 30 minutes before serving.

unsalted butter, flour, baking powder, salt, lowfat buttermilk, vanilla, lemon, sugar, eggs, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/glazed-lemon-cakes-383370 (may not work)