Our cousins in Israel had a bumper crop of lemons this year. Even after distributing bags of the yellow orbs to neighbors up and down the street, there were still dozens of lemons left. After making pickled lemons (also known as preserved lemons), lemonade concentrate syrup, and grilled lemon chicken, they looked for desserts that might use up some of their lemon largesse and found a wonderful-sounding lemony loaf cake recipe. It was decided that instead of loaf cakes, they would make muffins, because they’re so handy and portable.

They came out amazing. Here’s how to make them:

Bumper Crop Lemon Muffins

Yield: 12 muffins

Ingredients:

• ½ pound unsalted margarine at room temperature
• 2½ cups granulated sugar
• 4 extra-large eggs at room temperature
• ⅓ cup grated lemon zest from 6 to 8 large lemons
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ¾ cup freshly squeezed lemon juice
• ¾ cup non-dairy milk at room temperature
• 1½ tablespoons white vinegar
• 1 teaspoon vanilla extract

Glaze Ingredients:

• 2 cups confectioners’ sugar, sifted
• 3½ tablespoons freshly squeezed lemon juice

Method:

1. Preheat the oven to 375°.
2. Cream the margarine and 2 cups of the granulated sugar for 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and then the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup, combine ¼ cup lemon juice, the non-dairy milk, the vinegar, and vanilla. Add dry ingredients alternating with the liquid to the creamed mixture, beginning and ending with the flour.
4. Spoon the batter into muffin pans or cups, smooth the tops, and bake for 30 minutes, or until a cake tester, inserted into the center of a muffin, comes out clean.
5. Combine the remaining ½ cup of granulated sugar with ½ cup lemon juice in a small saucepan and cook, stirring, over low heat until the sugar dissolves.
6. When the muffins are done, let cool for 10 minutes, then invert onto a rack set over a tray, turn the muffins right side up and spoon the lemon syrup over the cakes. Allow muffins to cool completely.
7. For the glaze, combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the muffins and allow the glaze to drizzle down the sides.