GLAZED LEMON CAKES

1/2 cup (1 stick) unsalted butter, room temperature (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 tbsp. juice for the glaze)
1 cup granulated sugar
2 large eggs
FOR THE GLAZE:
1 1/2 cups confectioners' sugar

Preheat oven to 350 degrees F. Butter and flour a muffin tin.

In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk or yogurt, vanilla, lemon zest and juice. Set aside.

With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk or yogurt mixture. Divide evenly among muffin cups.

Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.

Set rack over wax or parchment paper.

TO MAKE THE GLAZE:
In a small bowl, stir confectioners' sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.

PREP TIP:
A pastry brush is great for coating muffin tins and other small baking pans with butter because it can reach corners.

PACK THE BASKET:
To transport, place glazed muffins back in the tin, cover with wax paper.

Makes 6 jumbo or 9 regular-size muffins
Source: Everyday Food by Martha Stewart Living Magazine