Particular person lemon sponge muffins with crunchy sugar topping that make an ideal addition to a tea stand
- Preparation and cooking time
- Prep:25 minutes
- Prepare dinner:30 minutes
- Straightforward
- Makes 16
- Freezable (Freeze unassembled muffins solely)
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Substances
- 175g butter, softened
- 140g caster sugar
- 140g self-raising flour
- 50g floor almond
- ½ tsp baking powder
- 2 giant eggs
- 1 tsp vanilla extract
- juice 3 lemons, zest of two
- 200g granulated sugar
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Methodology
- STEP 1
Warmth oven to 180C/160C fan/fuel 4. Line the bottom and sides of a 20cm sq. tin with baking parchment (the simplest approach is to cross 2 x 20cm strips over the bottom). Beat the butter, caster sugar, flour, almonds, baking powder, eggs, vanilla and the lemon zest and juice from ½ lemon with an electrical whisk till clean. Scrape into the tin and bake for 25-30 minutes till a skewer poked in comes out clear. Let cool.
- STEP 2
Prove onto a wire rack, trim edges and slice into 16 squares. Tip the granulated sugar onto a plate. Pour remaining lemon juice into one other shallow dish. Very, in a short time, dip all sides of the cake squares, one-by-one, into the juice, then shortly within the sugar. Sit on a wire rack to set and crisp.