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)

Diet: per sq.
Spotlight Nutrient Unit
kcal 299
fats 15g
saturates 8g
carbs 37g
sugars 29g
fibre 1g
protein 3g
low in salt 0.4g

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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.

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