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Sally Lunns Recipe

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Sally Lunns Recipe

Prep Time: Cook Time:


  • Reduced fat milk with added vitamin A and D | 4.00 fl oz
  • Powdered sugar | 4.00 tbsp unsifted
  • Wheat flour bleached | 1.50 cup
  • Egg, whole, raw | 1.00 medium
  • Lemon peel, raw | 1.00 tbsp
  • Butter salted | 4.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 223.51 mg

Fat per serving: 9.09 g

Saturated fat per serving: 5.40 g

Protein per serving: 4.92 g

Sodium per serving: 88.36 mg

Cholesterol per serving: 49.26 g


  1. Cream the yeast with milk, 1 tsp sugar and 2 tbsp flour until form smooth mixture. Let stand for 20 minutes.
  2. Add remaining flour into a small bowl, remaining sugar, egg, lemon rind and yeast mixture. Mix to form a soft dough. Place dough on floured board and knead until smooth. Shape into a ball and place in a bowl, cover with greased plastic wrap and leave in a warm place to rise for 30 minutes.
  3. Divide dough in half, shape each half into a ball. Place in a lightly greased 6 inches round cake tins. Let rise in a warm place for 30 minutes then coat with egg glaze.
  4. Bake for 15 minutes until very golden brown. Remove from baking and let cool on a wire rack.

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