Ingredients
40 ml Strong tea (use 3 tea bags or 1.5 teaspoons of tea leaves)
20 ml Lemon juice
1 from half a lemon Lemon zest
70 grams Butter
80 grams Sugar
1 Egg
1 tsp Baking powder
120 grams Cake flour
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Lever-press citrus juicer — maximum juice, no seeds
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Perfect ice spheres — minimal surface area, maximum chill
Concentrated lemon — cakes, frostings, glazes, curds
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Lever-press citrus juicer — maximum juice, no seeds
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Perfect ice spheres — minimal surface area, maximum chill
Concentrated lemon — cakes, frostings, glazes, curds
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create 40 ml of black tea using 3 tea bags, and cool. use a spoon to press down on them and extract the flavor. attention: tea leaves absorb moisture, so brew it with extra water (an extra 10 ml or so), then wring the tea out well and you should have 40 ml. thinly peel the lemon and roughly chop up the zest (i use a peeler). i got about 20 ml of juice from half a lemon. leave the butter out at room temperature, or soften in the microwave. mix into a creamy state, then add the sugar and eggs in that order. mix very very well. sift in the flour and baking powder. use a spatula to fold in the flour until the batter is no longer powdery. add the tea extract and lemon juice and mix. mix well to form a cohesive batter. (attention: the lemon juice and the tea together should total 60 ml). add in the tea leaves and lemon zest (you can set aside some lemon zest to use as a topping). pour the batter into a muffin pan and top with the lemon peel. bake in a preheated oven at 180 c for 25 to 30 minutes. and they're complete! they have a lovely lemon-tea fragrance. here's the sister recipe for milk tea muffins -