For gingerbread muffins: Preheat oven to
tand mixer, beat butter, vanilla, lemon zest and 1 cup sugar
Preheat oven to 350\u00b0F. Lightly grease and line an 8x12 inch rimmed baking pan with parchment paper.
Combine flour, sugar, ground almonds and cardamom. Add chopped apples. Whisk together butter and eggs. Add to dry ingredients and mix until just combined. Transfer to prepared pan and top with sliced apple. Bake for 20-25 mins, until golden brown. Let cool in pan.
To make lemon glaze, combine all ingredients with 2 tsp boiling water. Drizzle over cooled cake. Allow to set. Cut into squares to serve.
alt; cover and chill for 20 minutes.
For the batter; in
nd 2 TSP lemon juice and, if desired, lemon zest; cook and
onstick cooking spray.
For lemon drops: Beat all lemon drop ingredients in
ittle heavy cream.
Bake for 15 to 20 minutes until
ddition. Beat in vanilla and lemon zest.
Whisk together flour
n the chicken and cook for about 5 minutes on each
n bottom rack of oven for 60-70 minutes.
Cool
ut it's ok). Bake for 12 - 15 minutes till the
br>Add the vanilla and lemon oil and beat until well
he yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly
crystallized ginger, and lemon zest on low speed for 10-15 seconds
nto paper liners.
Bake for 20 mins. Let cool in
owl add the sugar, lemon zest, and lemon verbena leaves. Rub everything
dd sour cream, butter, and lemon juice. Continue to whisk until
Combine cake mix and sugar in a large mixing bowl.
Add vegetable oil and next 4 ingredients.
Beat at medium speed with an electric mixer for 6 minutes.
Stir in poppy seed.
Pour batter into a 10-cup Bundt pan coated with cooking spray.
Bake at 350\u00b0 for 40 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 minutes.
Remove from pan.
Drizzle with Lemon Glaze and cool completely on wire rack.
Makes 24 servings.
gg yolks, corn oil, water, lemon rind and juice.
With
For Scones:
Preheat oven to