Description
Tender and moist cakes (or muffins) with the right amount of lemon and amazingly simple glaze.
Ingredients
Scale
- 1 cup sugar
- 2 heaping tablespoons lemon zest (from about 2 large lemons)
- 1/2 cup salted butter, room temperature
- 1 cup sour cream
- 1/4 cup whole milk (or milk alternative)
- 1 tablespoon fresh lemon juice
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional but encouraged)
- 1/4 teaspoon salt
- 2 cups gluten free flour blend (I used this kind)
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons poppy seeds
Glaze
- 1 cup powdered sugar
- 1 tablespoons lemon juice
- 1 tablespoons milk
- 1/2 teaspoon vanilla bean paste
Mix all ingredients together and set aside until needed
Instructions
- Preheat your oven to 400 degrees. If using a muffin tin pan or silicone molds, spray well with cooking spray or whip with shortening.
- Using a stand mixer, blend together the sugar and lemon zest for 30 seconds on low. Add in the butter and mix on medium/high for 1-2 minutes or until it is whipped and a light yellow color.
- Add in the sour cream, milk, lemon juice, eggs, vanilla and lemon extract. Mix on low, until just combine.
- Pour in the salt, flour, baking soda, baking powder and poppy seeds and mix for 30 seconds. Scrap down the sides and continue to mix, if needed.
- Spoon the batter into the prepared molds and bake for 12-15 minutes or until the sides are slightly browned and the center is cooked through. Remove from the oven and let cool for 5 minutes in the pans. Remove from the pans and continue to let cool on a wire rack.
- Drizzle with the glaze.
Notes
Keep in an air tight container or ziploc bag for 3-4 days or freeze for 1-2 weeks.
- Prep Time: 10
- Cook Time: 15
- Category: baking
- Method: oven
- Cuisine: dessert