1/2 cup softened butter
1 cup granulated sugar
Grated zest from 1 lemon (reserve lemon for glaze)
1 teaspoon baking soda
2 cups flour
1 cup buttermilk
Juice from 1 lemon
1/2 to 3/4 cup powdered sugar
Spray 12-cup muffin tin with Pam.
In mixer, cream butter and sugar thoroughly. Add zest and eggs; beat until fluffy. On lowest speed on blender, stir in baking soda and 1-cup of the flour - mix for a few seconds, then stir in buttermilk and let mix for approximately 10 seconds. Add remainder of flour. Beat on medium speed for a few seconds until well blended, but do not over-beat. Divide mixture into baking tin and bake at 350 degrees F for 20-25 minutes; until light golden brown.
Let cool approximately 10 minutes, then combine glaze ingredients, and brush over muffins with pastry brush. Cool 10 minutes, loosen and serve.