These light moist little cupcakes are the perfect ending to a spring meal. The glaze is full of bright lemon flavor.

1½ cups flour

½ teaspoon baking soda

Pinch of salt

3 eggs

1 cup granulated sugar

½ cup softened butter (I stick)

1 teaspoon grated lemon zest

1 tablespoon lemon juice

½ cup Greek yogurt

Lemon Glaze

Mix the glaze in a small bowl until all the lumps are gone

½ cup powdered sugar

3 tablespoons lemon juice

1 teaspoon lemon zest

• Preheat the oven to 350 degrees
• Line a 12 cup cupcake pan with paper liners
• Grate the lemon zest and juice the lemon in bowl
• Mix the flour, baking soda and salt in a bowl and set aside
• Separate egg whites and yolks into two bowls (whites in a big bowl)
• Add ½ cup of the sugar and beat the whites until glossy and set aside
• Cream together the soften butter, the last ½ cup of sugar, egg yolks, lemon juice and zest until fluffy
• Add the flour mixture and yogurt alternately mixing well after each addition to the egg yolk mixture
• Fold in the egg whites
• Divide into the cupcake pan
• Bake for 23 minutes or until lightly golden
• When they are still hot poke a few holes in each cupcake
• Put the cupcakes on a wire rack with a piece of wax paper underneath
• Spoon the glaze over the cupcakes
• Serve warm or at room temperature