LEMON BABYCAKES

I have a fascination with baking pans.  I recently found one of those 'square' muffin pans and decided to use it for this recipe.  A regular muffin pan would work just fine also.

LEMON BABYCAKES

1-1/2 cups cake flour (all purpose would be fine)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1-1/2 sticks (3/4 cup) butter softened
2 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla
 3/4 cup buttermilk

Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice

Preheat oven to 350 degrees.  Spray pan with Baker's Joy or use liners.  In a bowl mix together butter and sugar until fluffy.  Add eggs one at a time, mixing well after each.  Add lemon zest and vanilla.  Add lemon juice.  Mix together flour, baking powder, baking soda and salt.  Add to wet mixture alternately with buttermilk.  Fill muffin holes 3/4 full.  Bake for 20 minutes or until centers are done.

To make glaze, mix together lemon juice and powdered sugar to a consistency for drizzling over cakes.  Drizzle over cooled cakes.