Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 2 large lemons
  • ½ cup (120ml) fresh lemon juice
  • 1 cup (120g) powdered sugar
  • 2-3 tbsp fresh lemon juice
  • Zest of 1 lemon (for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the muffin tin.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry mixture to the wet ingredients. Mix until just combined and smooth.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow cakes to cool in the pan for 10 minutes before transferring to a cooling rack.
  9. Mix powdered sugar and lemon juice until smooth; drizzle over cooled cakes, and garnish with lemon zest.