For gingerbread muffins: Preheat oven to
n bottom rack of oven for 60-70 minutes.
Cool
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.
FOR THE POPPY SEED SHEET CAKE:
nd 2 TSP lemon juice and, if desired, lemon zest; cook and
alt; cover and chill for 20 minutes.
For the batter; in
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
ut it's ok). Bake for 12 - 15 minutes till the
nto paper liners.
Bake for 20 mins. Let cool in
br>Add the vanilla and lemon oil and beat until well
n a preheated 325F oven for 65-75 minutes or until
Beat cream cheese, butter and lemon rind together until smooth,
he yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly
crystallized ginger, and lemon zest on low speed for 10-15 seconds
lour in, add the blueberries, lemon zest and 4 tablespoons of
rder: oil, egg yolks, water, lemon rind and juice.
Beat