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    • Lemon cakes
    Article

    Lemon cakes

    • Our Favorite Recipes
    • 16 Nov, 2018

    To prep 25 To cook 25 Makes 11

    Ingredients
    160g unsalted butter, softened
    3/4 cup caster sugar
    3 eggs
    3/4 cup polenta
    2 teaspoons gluten-free baking powder
    1 1/2 cups almond meal (ground almonds)
    1 teaspoon finely grated lemon rind
    1/4 cup lemon juice

    Method
    Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
    Step 2
    Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift polenta and baking powder over butter mixture. Add almond meal, lemon rind and lemon juice. Stir to combine.
    Step 3
    Spoon mixture into prepared holes. Smooth tops. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack over a baking tray.
    #wilmaxrecipe #healthyfood #cakes #Lemoncakes #Lemon #tablesetting #china #porcelain #glassware #glasses #recipe #plate #tableware #wilmax_usa #wilmaxusa #cutlery #wilmax_cutlery #forks #knifes #spoons #sainlesssteel #fineporcelain #food #gift #teatime #Plates #cooking

    On photo: WL-992401 DISH 5.5″ X 3″ | 14 X 7.5 CM
    WL-996128 CAKE STAND 10″ x 3.5″ | 25 x 9 CM
    Photo by:andychef
    Recipe by: taste.com.au
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