For the love of lemons

Our lemon tree is giving us a bumper crop this year. Lots of very large juicy lemons. So many in fact, that I am starting to run out of variations for their use! However, I continue taking it one lemon at time, so this morning I made lemon muffins. For a bit of a twist I baked them in a friand tin, as I am not going to ice this batch.
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However, they are lovely with orange icing (recipe at end). The recipe can also be used for a lovely dessert cake baked in a square pan

Lemon cakes 

100 g canola spread (or butter)

¾ cup caster sugar

3 eggs, beaten

1 ½ cups self-raising flour, sifted

Zest and juice of one lemon

1. Preheat oven to 180C. Prepare muffin tins

2. Beat eggs and sugar together until pale and creamy.

3. Add the eggs, one at a time, beating well with each addition.

4. Fold in flour, lemon zest and lemon juice.

5. Spread into prepared tin

6. Bake 20 minutes

7. Cool in tins before turning out onto cooler.

If desired ice with Orange Icing:

1 cup of icing sugar, sifted

10g margarine or butter

1 tsp orange zest

2 tbs orange juice.

1. Combine icing sugar, butter, orange zest and juice in a heatproof bowl

2. Place over a saucepan of simmering water and stir until the icing is glossy and smooth,

3. When the muffins are completely cool drizzle icing over and allow to set.

Makes 12 muffins. Recipe can also be made into a cake using a square cake pan, and extending baking time to approximately 45 minutes.