Finnish Lemon Buns (Sitruunapullat)

Meet Sitruunapullat, or Finnish Lemon Buns — a charming and irresistibly fragrant treat straight from Nordic kitchens. While their name might translate to "buns," these delightful golden pastries are much closer to fluffy lemon muffins in both texture and preparation. Think of them as the Finnish answer to the classic lemon cupcake, but with a rustic, wholesome twist and a touch of Scandinavian elegance. These buns are rich and buttery thanks to a generous amount of eggs and softened butter, yet the zesty brightness of fresh lemon juice and zest gives them a surprisingly light and refreshing finish. The result is a soft, moist, sunshine-colored bake that feels indulgent but never heavy — making them the perfect companion to a hot cup of coffee ☕ or a springtime brunch spread. Best of all? They're incredibly simple to make, even if you're not a confident baker. With just one bowl and a handful of everyday ingredients, you can have these lemony beauties in the oven in under 20 minutes.

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🍽 Tips & FAQ: How to Enjoy & Store Finnish Lemon Buns

❓ How should I store Finnish Lemon Buns?

These lemon buns are at their very best on the day they’re baked — soft, fluffy, and full of bright citrus aroma. However, they also keep well with a few simple tricks:

• Short-term storage: If you have leftovers (though that's rare!), store them in an airtight container at room temperature for up to 2 days. They’ll still be moist and delicious the next day.
• Freezing: These freeze beautifully. Let the buns cool completely, then pop them into a freezer-safe container or zip-top bag. To enjoy, just let them thaw at room temperature — no reheating needed.
• Reheating tip: If you like them warm, you can microwave a bun for about 10–15 seconds before serving for that fresh-out-of-the-oven feel.

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📝 Ingredients for Finnish Lemon Buns

Here’s everything you’ll need to make a batch of 12 fragrant, golden lemon buns:

• 250 g (18 Tbsp) unsalted butter, softened to room temperature
• 200 g (1 cup) granulated sugar
• 4 large eggs
• Juice and zest of 1 lemon
• 1 tsp vanilla extract
• 2 tsp baking powder
• 280 g (2⅓ cups) all-purpose flour
• Pearl sugar, optional, for topping

Note: Pearl sugar adds a crunchy, traditional Finnish touch to the tops of the buns, but they’re just as delicious without it.

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🧰 Tools & Equipment You’ll Need

To bake Sitruunapullat at home, gather the following kitchen tools:

• Standard 12-cup muffin tin
• Paper or parchment muffin liners
• Large mixing bowl (or stand mixer with paddle attachment)
• Electric hand mixer (if not using stand mixer)
• Fine grater/zester for the lemon peel
• Citrus juicer
• Spring-loaded scoop or large spoon (for portioning the batter)
• Wire cooling rack

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🧑‍🍳 The Process: How to Make Finnish Lemon Buns from Scratch

Step 1: Preheat your oven.
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or parchment liners. This helps the buns rise evenly and makes cleanup easier. Step 2: Cream the butter and sugar.
In a large mixing bowl, add the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat on medium speed for 3–4 minutes, until the mixture is pale, creamy, and fluffy. This step is key to creating that light, tender crumb. Step 3: Add the eggs, one at a time.
Crack in the eggs one by one, beating well after each addition. The batter may look slightly separated at this point — don’t worry, it will come together. Step 4: Add the lemon and vanilla.
Mix in the lemon zest, lemon juice, and vanilla extract. This is when the kitchen really starts to smell incredible — like spring in a bowl. Step 5: Combine the dry ingredients.
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing just until a thick, sticky batter forms. It should be smooth and scoopable, not pourable. Step 6: Portion the batter.
Using a spring-loaded scoop or spoon, divide the batter evenly between the muffin cups, filling each about ¾ of the way full. This gives the buns room to rise without overflowing. Step 7: Add the finishing touch (optional).
Sprinkle the tops of the buns with pearl sugar if desired. It adds a beautiful crunch and a touch of authenticity. Step 8: Bake.
Place the muffin tin in the oven and bake for 22 to 27 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean. Step 9: Cool and enjoy.
Allow the buns to cool in the pan for about 10 minutes, then transfer them to a wire rack. Enjoy them warm or at room temperature — both are delightful. They're especially good with a cup of hot coffee or tea.

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💭 Final Thoughts

These Finnish Lemon Buns are a celebration of simple ingredients, elevated by bright citrus and rich, buttery texture. Whether you're serving them at brunch, packing them into a spring picnic basket, or enjoying one quietly with your afternoon coffee, Sitruunapullat bring a little joy to any moment ✨.

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