3 ounces Unsalted butter, softened
10 ounces Granulated sugar
2 Eggs
4 fluid ounces Milk
6 ounces All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1 tablespoon Lemon zest
4 fluid ounces Lemon juice
Yield: 12 Muffins
1. Cream the butter with 7 ounces (210 grams) of the sugar. Add the eggs and milk. Mix well.
2. Sift the flour, baking powder and salt together and add to the butter mixture. Fold in the lemon zest. Portion into lightly greased pans.
3. Bake at 350°F (170°C) until a tester comes out clean, approximately 35 to 40 minutes for a large loaf or 12 to 15 minutes for muffins. Remove the bread from the pan(s) and place on a cooling rack.
4. Combine the remaining 3 ounces (90 grams) of sugar with the lemon juice. Heat until the sugar dissolves and the mixture is hot. Slowly pour or brush the glaze over the hot bread.
Notes: Method: Creaming
10 ounces Granulated sugar
2 Eggs
4 fluid ounces Milk
6 ounces All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1 tablespoon Lemon zest
4 fluid ounces Lemon juice
Yield: 12 Muffins
1. Cream the butter with 7 ounces (210 grams) of the sugar. Add the eggs and milk. Mix well.
2. Sift the flour, baking powder and salt together and add to the butter mixture. Fold in the lemon zest. Portion into lightly greased pans.
3. Bake at 350°F (170°C) until a tester comes out clean, approximately 35 to 40 minutes for a large loaf or 12 to 15 minutes for muffins. Remove the bread from the pan(s) and place on a cooling rack.
4. Combine the remaining 3 ounces (90 grams) of sugar with the lemon juice. Heat until the sugar dissolves and the mixture is hot. Slowly pour or brush the glaze over the hot bread.
Notes: Method: Creaming
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