- 2 cups cake flour (8 ounces, 450 grams)
- 2 teaspoons baking powder (10 grams)
- Finely grated zest of 1 lemon
- ¼ teaspoon salt (1.25 grams)
- 8 tablespoons unsalted butter (4 ounces, 127 grams), plus additional for pan
- ½ cup sugar (3.5 ounces, 100 grams)
- 2 large eggs, lightly beaten (3.4 ounces, 94 grams)
- 1 teaspoon vanilla extract (4 grams)
- 1/3 cup whole milk (2.8 ounces, 80.6 grams)
- ½ cup seedless fruit jam (5.2 ounces, 75 grams)
- 1/3 cup confectioners sugar (1/3 ounces, 38.35 grams)
- 2 teaspoons lemon juice (.3 ounce, 5 grams)
- ¾ teaspoon finely grated lemon zest
- 12-cup standard muffin tin
- Electric mixer
- Cake tester
- Pastry Brush
- Preheat the oven to 350°F. Grease a 12-cup standard muffin tin with butter. In a bowl, whisk together the flour, baking powder, lemon zest, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed. Add the eggs one at a time, then beat in the vanilla.
- Reduce the speed to medium-low. Add the flour mixture in three additions, alternating with the milk. Fold in the jam in three or four strokes, until just incorporated.
- Divide the batter among the cups of the prepared tin. Bake until golden on top and a cake tester inserted in the center of each cake comes out clean, about 25 minutes. Let the cakes cool for 5 minutes in the pan.
- While the cakes cool, prepare the glaze: Whisk together the sugar, lemon juice, and lemon zest. Turn the cakes onto a wire rack set over a rimmed baking sheet. Using a pastry brush, brush the tops of each cake generously with the glaze. Turn the cakes over and brush the bottoms with the glaze. Let cool completely.