One cup melted butter; two cups white granulated sugar; four cups all-purpose flour; six eggs; four tablespoons milk
four tablespoons lemon juice; two teaspoon baking powder; 0.5 teaspoon baking soda; one teaspoon salt; four tablespoon lemon zest; two teaspoon vanilla extract;
Glaze: Two cups powdered sugar; four tablespoons lemon juice
Set the oven at 350 F. Whisk sugar, butter and eggs in a large bowl with an electric handheld mixer until smooth. Stir in milk and lemon juice.
Combine dry goods in a separate mixing bowl then add to the wet components. On low, mix until everything comes together. Add the lemon zest.
Line muffin tins first with muffin liners then pour the batter into them. Bake until toothpick put into the center comes out clean or with a few breadcrumbs, 12 minutes or so.
Before tackling the following phase, let the muffins cool.
Combining all the elements will create the glaze. Drizzle with a fork or a spoon over the muffins; let set. Top with optional lemon zest from one to two lemons.