Ingredients
Scale
- 1¼ cups (150g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tbsp lemon zest (about 2 lemons)
- ¼ cup (60ml) fresh lemon juice
- ½ cup (120ml) buttermilk
- ½ cup (100g) powdered sugar
- 1½ tbsp fresh lemon juice (for glaze)
- Flecks of lemon zest and microgreens for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, whisk flour, baking powder, and salt; set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest.
- Stir in lemon juice and buttermilk until combined.
- Gradually add dry ingredients, mixing just until combined—do not overmix.
- Divide batter evenly among muffin cups (fill ~¾ full).
- Bake 18–22 minutes or until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar and 1½ tbsp lemon juice for glaze. Drizzle over cooled cakes.
- Garnish with lemon zest and microgreens before serving.
Notes
- For extra richness, substitute half the butter with lemon-infused butter (infuse softened butter with extra lemon zest for 30 minutes).
- Store cooled cakes in an airtight container for up to 3 days, or freeze for up to 1 month.
- If using酸奶 (Greek yogurt) in place of buttermilk, add 1 tsp lemon juice to ½ cup yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: English-inspired Westeros
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 122 Kcal
- Sugar: 11g
- Sodium: 78mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 33mg
