Glazed Lemon Cakes (from Martha Stewart Everyday Food's Great Food Fast)

I love how the icing on these cakes drizzles down!

1/2 cup unsalted butter, at room temp., plus more for muffin tin
1 1/2 cups all-purpose flour, plus more for muffin tin
2 t. baking powder
1/2 t. salt
1/2 cup low-fat buttermilk or plain low-fat yogurt
1 t. vanilla extract
Finely grated zest and juice of 1 lemon, plus 2 T juice for the glaze.
1 cup granulated sugar
2 large eggs
1 1/2 cups confectoiners' sugar

1) Preheat the oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juce. Set aside.

2) With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.

3) Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool for 10 minutes in tin, then cool completely on a wire rack.

4) Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with the remaining 2 tablespoons lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let set for 30 minutes before serving.