Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp fine sea salt
  • 0.5 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 0.5 cup (120g) full-fat sour cream
  • 2 tbsp (12g) fresh lemon zest
  • 1 tsp vanilla extract
  • 1.5 cups (180g) powdered sugar, sifted
  • 3.5 tbsp (52ml) fresh lemon juice
  • 1 tbsp (14g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 24-count mini muffin tin with non-stick baking spray.
  2. In a small bowl, combine granulated sugar and lemon zest. Rub together with your fingertips for 2 minutes until fragrant and yellow.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Using a hand mixer, cream the lemon infused sugar and 113g softened butter for 3-5 minutes until pale and fluffy.
  5. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
  6. Alternate adding the dry ingredients and the sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Spoon batter into the mini muffin tin, filling each cup about 3/4 full. Bake for 12 minutes or until a toothpick comes out clean.
  8. While cakes bake, whisk together powdered sugar, lemon juice, and 14g melted butter to create the glaze until silky and smooth.
  9. Dip warm cakes into the glaze, let sit for 2 minutes on a wire rack, and dip a second time until a thick sugar shell forms.