Zesty Lemony Buns recipe

You've just got to try these buns while they are still warm! They're ideal if you want a quick teatime treat or even as a delightfully light dessert.

You'll need 12 muffin cases and a 12 hole muffin tin. Set the oven to 200°C/ 390°F/gas 6. A handheld electric mixer is best for this recipe.

Ingredients (in ounces this time, as it's one of my older recipes!)
4oz butter
6oz self-raising flour
6oz Caster sugar
2 large free range eggs
3 tbsp milk
3 lemons - grated zest from 2 and juice from all three
an extra 3 tbsp Caster sugar for the glaze

First, in a largish microwave safe bowl, zap the butter for 1 minute at the lowest setting.
Now add the flour, caster sugar and the two eggs to the butter. Give it a quick mix just to roughly combine the eggs with the butter, sugar and flour. Now add the milk and the zest and juice from one of the lemons (about 1 tbsp) and mix again until it looks thoroughly mixed and lightens in colour. It's now ready to be divided into the 12 muffin cases - try a heaped dessertspoon in each and then top-up until all are evenly filled. Tap down onto the work-surface to level and pop into the middle of the pre-heated oven for 15 minutes. Turn around the bun tin to ensure an even bake and pop back in for another 5 minutes or until nicely browned on top and firm to the touch.

While the buns are in the oven, make the glaze by gently heating the remaining juice, zest and reserved caster sugar in a pan on the top of the oven. Don't stir, just move the liquid around in the pan and stop cooking once the glaze has reduced by around third to a half (about 2 tbsp).

Keeping the buns in the tin and while they are still warm, prick them all over and spoon over the glaze (around a half teaspoon for each). Any remaining glaze can be brushed on to give an 'all over' gloss to each bun.

I'd be surprised if these buns hang around - but they will keep in an airtight tin for up to a week.