10 TB of butter
Cook this until its all browned up and caramel-y About 7 minutes.
Add 1 1/2 c sugar and 3 room temp eggs. One at a time and mix well. Then add a can of sweetened condensed milk (I use eagle brand)
Then add half a squeezed lemon, 1 tsp lemon extract and 2 tsp pure vanilla
Next add 1 1/2 c cake flour and 1/2 tsp salt
I use cupcake tins. Line them w cupcake liners, and scoop out your batter.
Bake 350° for about 22-27 minutes. Start testing at about 20. You don't want to over bake.
Once done, I cool on rack and turn upside down to glaze (bottom side up)
Glaze: the other half of the lemon, juiced, 1 c powdered sugar, 1 tsp water and 1 tsp canola oil
Ladle about a spoon full