Now usually highly-glazed, yeast-raised round sweet white wheatflour buns made with egg and lemon.
Original Receipt from 'Burnley Express' - Saturday 27 October 1894
To make a tea-cake which will out-rival I the muffin, take one pound of flour, three teaspoonful of baking-powder, six ounces of butter, four ounces of loaf sugar, and six or eight drops of essence of lemon; mix all well, and, if more liquid is required, add a very little milk. Make this mixture into twenty buns, and bake in a quick oven for fifteen minutes. Serve on a fancy dish and sprinkle lightly with castor sugar. These little cakes may be called "lemon buns," and are exceedingly light and delicious.
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