This recipe assumes you have 6" W x 3” H cake rings, you may need to adjust depending on what you have. # Ingredients: ### Cake - [ ] 1 cup all-purpose flour - [ ] 1/2 tsp baking powder - [ ] 1/4 tsp baking soda - [ ] 1/4 tsp salt - [ ] 1/2 cup unsalted butter, softened - [ ] 3/4 cup granulated sugar - [ ] 2 large eggs, room temperature - [ ] 1 tsp pure vanilla extract - [ ] 2 tbsp lemon zest (from about 2 lemons) - [ ] 2 tbsp lemon juice (freshly squeezed) - [ ] 1/2 cup buttermilk (or make your own by combining 1/2 cup milk with 1/2 tbsp vinegar and letting it sit for 5 minutes) ### Lemon Glaze - [ ] 1 cup powdered sugar - [ ] 2-3 tbsp lemon juice # Method 1. Preheat your oven to 350°F (175°C) and grease the insides of your cake rings or line them with parchment paper. 2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 3. In another large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter. 5. Divide the batter evenly among the prepared cake rings, filling them about two-thirds full. 6. Bake for 18-22 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 7. Allow the cakes to cool in the rings for about 10 minutes, then remove them and transfer to a wire rack to cool completely. 8. To make the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the thickness by adding more sugar or lemon juice as needed. 9. Once the cakes have cooled completely, drizzle the lemon glaze over the tops of the cakes. #confectionaries #cake