Instead of baking the batter into a loaf, I followed Karin's muffin example. One of my favorite cakes growing up was a lemon pound cake with a dark chocolate glaze on all four sides. I thought I'd bring back some of those memories by putting a chocolate ganache glaze on some of my muffins.
|Lemon cornmeal muffin with chocolate ganache glaze!|
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Some step-by-step pictures:
|Such a thick batter after adding the dry ingredients. Almost felt like a waste spending so much time beating the egg/sugar mixture to increase the volume of the batter, just to watch it go poof after adding all the dry ingredients. Sorry :o(|
|Soft and fluffy interior. I ate mine slightly warm. Yum! Bon Appetit :o)|
I also re-purposed five of these lemon muffins for a different baking group I'm part of. I made a Tres Leches style lemon cupcake, substituting Lemon Posset for the "leches". You can find my post HERE. We're not allowed to post recipes in that group but you can google "lemon posset" and find similar recipes that should work just as well.
- Hubby liked these. They were nice and lemon-y and yet sweet enough. He found them a tad dry but not too much. His rating: 8.5 out of 10.
- I liked these as well. The lemon flavor came through very well. I thought they were a tad too sweet and would reduce the sugar next time.
- Now let's talk about the cornmeal, I could do without it next time. The batter was so thick after adding the dry ingredients that I think I would omit the cornmeal next time, and still be fine without making any other changes to the dry ingredients.
- You can find the recipe HERE.
- Don't forget to check out the other ABC bakers.