tray.
Pour hot lemon syrup over the hot muffins.
lean.
Meanwhile, for the lemon syrup, stir sugar, 1 cup water
ing pan.
Beat butter, lemon zest and sugar until light
Fill a tall glass with ice and add 6 crushed mint leaves. Pour in 1/4 cup of Lemon Syrup and 1 cup of sparkling water.
Garnish with a twist of lemon.
ooking, prepare the lemon syrup.
Combine all the syrup ingredients in a
whisk together flour, poppy seeds, lemon rind, baking powder and salt
our cream, egg whites, lemon juice, and lemon rind, and beat until
he yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly
br>1/2 tsp lemon flavouring.
1 tsp
Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy.
Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together the flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
Spoon batter into prepared pan and bake in preheated 350\u00b0 oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
Invert onto wire rack.
Spray 6-cup fluted cake pan with nonstick cooking spray.
In large mixing bowl, beat sugar and oleo until smooth and fluffy. Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
aking, make the lemon syrup.
Combine the lemon juice and the sugar
ixer, combine butter, sugar and lemon zest. Beat at medium speed
side.
Combine nuts, flour & lemon rind.
In a large
up white sugar, egg substitute, lemon zest, and lecithin together in
owder, and salt. Add the lemon zest and poppy seeds.
long with the milk and lemon zest. (I decided to add
Heat lemon juice, water, sugar, lemon zest, and cornstarch in a
whisk together flour, sugar, salt & lemon zest.
Add butter, using
Preheat oven to 330 degrees F.
Butter and flour small loaf pan.
Combine sugar and eggs in large bowl and beat until very light and fluffy.
Slowly beat in milk.
Add butter and lemon and vanilla extracts and combine well.
Add all remaining ingredients and stir to blend.
Turn into prepared pan.
Bake about 50-60 minutes, or until a tester comes out clean.
Pour lemon syrup over and allow to cool about 10 minutes.
Turn out of loaf pan and cool completely.