Tender, buttery mini lemon meltaway cakes finished with a silky lemon glaze.

Scale

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons lemon zest

2 tablespoons fresh lemon juice

2 cups all-purpose flour

1/4 teaspoon salt

1 cup powdered sugar (for glaze)

2–3 tablespoons lemon juice (for glaze)

1 teaspoon lemon zest (for glaze)

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1. Preheat oven to 350°F and prepare mini muffin tin.

2. Cream butter and powdered sugar until fluffy.

3. Mix in vanilla, lemon zest, and juice.

4. Add flour and salt; mix until combined.

5. Fill molds and bake 12–15 minutes.

6. Cool completely and glaze.

Do not overbake.

Allow glaze to fully set before storing.

Use fresh lemon for best flavor.