Since I don't have a jumbo muffin pan I divided the batter into my cupcake pan. I was able to fill up the 12 cavities completely. I still had some leftovers so I made a few mini cupcake-sized cakes. The glaze came out more like a frosting for me. The 2 Tbsp of lemon juice wasn't enough. I didn't want to add anymore lemon juice and it didn't occur to me to add water to thin it out until I got the right consistency. So instead I put it on the cakes more like a frosting. I liked this look; I think it gave the cakes a fun look.
Glazed Lemon Cakes
Source: Martha Stewart's Great Food Fast
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups all-purpose flour
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
1 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin.
In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. 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 mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of a 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. 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.
I thought it was cool that the small ones were whiter than the big onesI ate this one......and it was good!