I’ve recently been baking these lemon buns which are so tangy and refreshing. My 95 year-old father has been making them as well and the grandchildren have been eating them all!
- 2 eggs
- 4 oz butter
- 4 oz caster sugar
- 4 oz self-raising flour
- Juice and zest of lemon
- 2 oz caster sugar for topping
Switch on oven to 180 C
You can either use the weights above or weigh two (or three) eggs, in their shells, and use their equivalent weight in butter, sugar and flour.
Put paper bun cases into muffin or cake tins. I prefer muffin tins as this gives a higher bun. The two-egg recipe makes approximately 12 buns.
Weigh the flour and add the zest of the lemon to it. Leave to one side.
Weigh the butter and sugar into a mixing bowl and cream them together until light and fluffy.
Add the eggs one at a time, beating well between each egg.
Add the flour and lemon zest beating well again. Some recipes say to fold in the flour but I find beating it in produces a finer cake.
Put a large teaspoon of the mix into each bun case. Divide any remaining mix between the buns.
Put the tray of buns into the oven for approximately 20 minutes until golden brown and springy to the touch.
While the buns are cooking, weigh out 2 oz caster sugar and add the juice from the lemon to it. Stir well until the mix becomes syrupy.
When the buns are cooked, remove from the oven and place on a rack. Either using a teaspoon or a brush put all the lemon syrup over the tops of the buns while they are still warm. Some of the syrup might run over the edge but don’t worry.
The lemon syrup gives an extra tang to the buns and makes them moist.