Baking With Jeanette: How to Make Fudgy Chocolate Sponge Cake & Lemon Butter Muffins

Welcome to Baking With Jeanette how to Make Fudgy Chocolate Sponge Cake & Lemon Butter Muffins
#fudgecake #muffins #fudgyicing

I do not own the rights to these recipes or images used you can find them here:https://www.goodhousekeeping.com/uk/food/recipes/a68112001/all-in-one-chocolate-sponge-cake/
https://www.goodhousekeeping.com/uk/food/recipes/a68115638/fudgy-chocolate-icing/
https://recipescool.com/s=easy+home+made+lemon+butter+muffins

For the Chocolate Cake
Ingredients
200 g unsalted butter, softened, plus extra to grease
200 g light brown soft sugar
3 medium eggs
125 g natural yogurt
200 g self-raising flour
75 g cocoa powder
1/2 Tbsp. baking powder
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20cm square cake tin that’s at least 4cm deep with baking parchment.
Step 2
In a large bowl using a handheld electric whisk, beat together all the ingredients until light and fluffy, about 3min. Scrape into the prepared tin and smooth to level.
Step 3
Bake for 40min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin

For the Icing
Ingredients
200 g sweetened condensed milk
15 g butter
75 g dark chocolate, roughly chopped
Directions
Step 1
Stir all the ingredients together in a pan over low heat until melted and combined. Remove from the heat and set aside to cool and thicken, stirring occasionally.

For the Muffins
Ingredients:
2 cups all-purpose flour
¾ cup sugar
2 tsp baking powder
¼ tsp salt
2 large eggs
½ cup unsalted butter, melted (cooled slightly)
¼ cup milk
¼ cup fresh lemon juice (from about 2 lemons)
1 tbsp lemon zest (from 1–2 lemons)
1 tsp vanilla extract

Directions:

Preheat & Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients: In a bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the leavening is evenly distributed.
Mix Wet Ingredients: In a separate large bowl, whisk the eggs. Then add melted butter, milk, lemon juice, lemon zest, and vanilla.
Whisk until well combined.
Combine & Fill: Pour the dry ingredients into the bowl of wet ingredients. Gently fold the mixture with a spatula until just combined (do not overmix; a few lumps are okay to keep the muffins soft and tender). Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake: Bake for 18–20 minutes, or until the muffins are light golden on top and a toothpick inserted into the center comes out clean.
Cool & Enjoy: Let the Lemon Butter Muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. These easy homemade muffins are soft, buttery, and bursting with fresh lemon flavor.