This cake is the epitome of summer. Light, refreshing, I could eat an ENTIRE loaf in one sitting. Just don’t dare me to do it… because I will…no self control clearly! Anyway, this cake is perfect to take along to a summer picnic, as indeed I did!
- 100g butter, or dairy free spread – I used Trex
- 75g Greek yogurt (I used the Total 0% variety)
- 175g caster sugar
- 3 eggs
- 225g flour
- 3 ½ tsp baking powder
- 90ml milk (I used almond milk)
- 10 ml elderflower cordial
For the elderflower drizzle:
- 4 tbsp elderflower cordial
- 4 tbsp white or golden granulated sugar
- Splash of warm water if needed
- Sift all dry ingredients together
- Melt butter or dairy free alternative or let it come to room temperature
- Mix all wet ingredients together until fully combined
- Combine wet & dry ingredients together, mix well
- Pour batter into greased loaf tin
- Bake on 225oC for 35-45 mins or until cake is cooked in the middle.
- Mix together cordial and sugar drizzle whilst you wait
- When it comes out of the oven, prick it lightly all over with a fork and pour the drizzle on top
- Wait to cool, and serve!
The dairy/lactose free theme continues with this recipe for No-butter Shortbread! Shortbread is one of my favourite things, buttery, flaky and so delicious! I wanted a treat that I could serve to guests over tea, that I could also enjoy myself… which is where this Olive Oil Shortbread recipe comes in. I have to say, the texture isn’t quite the same but it’s a good alternative. Try it for your dairy-free friends, or even if you want a healthier alternative to butter-heavy shortbread!
- 190g plain flour
- 160g icing sugar
- 1 tsp fine salt
- Zest of 2 lemons
- 1 cup (225g) extra virgin olive oil
- Caster sugar, for sprinkling on top
- Preheat the oven to 160oC
- Grease (using olive oil) a square baking tin and set aside
- Whisk together all dry ingredients, and zest the lemon over the top.
- Pour in olive oil and stir together until all ingredients are combines.
- In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon zest.
- Pour in the olive oil and stir until all of the dry mixture is incorporated.
- Scoop dough into your tin and press down lightly
- Bake for between 40-55 mins (until golden around the edges)
- Remove from oven and prick lightly with a fork
- Sprinkle caster sugar over
- Let cool 20 mins, then slice into little rectangular fingers
- Serve once completely cooled!
Spring has sprung! Well… spring is sorta, almost here… in short sporadic bursts of sunshine! And to celebrate spring, you NEED this lemon-y slice of heaven! Believe it or not, this cake gets better the LONGER you leave it, so dont worry and make this a day or two before you need it! It’s also dairy free, and so simple you’re going to laugh right in my face!
You’ll have to excuse the terrible photo – I made this one in my mum’s cheapy horrible oven and I can reassure you that it doesn’t usually crack like this!
- Zest of 2 unwaxed lemons
- Juice of 2 lemons
- 4 eggs
- 175g caster sugar
- 1/2 cup olive oil
- 130g plain flour
- 1/2 tsp baking powder
- Sprinkle of salt
- For the topping:
- 150g caster sugar
- Juice of 1 lemon
- A cake pan (I used a 10 inch spring pan) and parchment paper to cover the bottom of the pan for best results.
- Measure out the flour, salt and baking powder into a medium sized bowl and mix with a fork.
- Zest your citrus fruit over the flour mixture (more is better!) and mix it in.
- Juice the fruits
- Smear butter or oil on the inside of the baking pan, and line the bottom with parchment paper.
- Whisk the four eggs with the sugar for a couple minutes until pale and frothy
- Add in the olive oil while whisking
- Add in the citrus juice while whisking
- Pour into the flour mixture and mix well, with either a wooden spoon or whisk
- Pour the batter into your pan, and pop it into the oven
- Bake at 180oC for 35-45 mins or so until cooked all the way through
- When cake is done, mix together sugar and juice for topping and pour over cake whilst hot
- Let it cool completely in pan!
Serve at the end of a roast dinner and you’re in for a winner!
It’s SUNSHINE SUMMER here in London! And wow, it is gorgeous! What better cake to enjoy the sunshine with that a light lemon loaf cake? If you can brave a spell of baking, this is the perfect cake for a light summer dessert, and everyone who tries it just loves it!
Slices of Lemon-y delight
- 190g unsalted softened butter
- 190g plain flour
- 190g caster sugar
- 3 large eggs
- 1 tsp baking powder
- 1 pinch of salt
- 4 tbsp poppy seeds
- 2 tbsp lemon zest
- 25ml semi skimmed milk
- 80g Greek yogurt (I use 0%)
*You’ll need a hand or stand mixer for this recipe.
- Preheat oven to 170oC and grease and flour your loaf tin.
- Start by creaming the sugar and butter together.
- Add in the eggs one by one, mixing fully into the batter.
- Mix all the dry ingredients together, sifting in the flour and baking powder.
- Add in about a third at a time, incorporating fully.
- Mix in the milk and yogurt and beat with vigour! (But don’t over-mix)
- Scoop the mixture into your loaf tin and spread with a knife to level.
- Bake for about 50-60 mins, and test with a toothpick. It does go quite brown on top.
- Make the sugar syrup by putting the sugar, lemon juice and 100ml of water into a saucepan and bringing to the boil. Leave it for about 5-10 mins until it reduces by about half.
- When the loaf cake is done, take it out of the oven and stab a few holes down the middle. Pour syrup over the top whilst it’s still hot.
- Leave to cool, then slice into generous chunks and serve with a glass of lemonade or even a cuppa!
It’ll go in a jiffy!
This is a post for the Domestic Sluttery Just Desserts Club, their theme this month is sunshine citrus! Go on… get involved!
* Recipe adapted from Hummingbird Cake Days
12 hours of baking, 3 hours of eating and one very long day! Yesterday saw my first ever charity bake sale, and boy was it a good one!
Vanilla and Chocolate cupcakes
Lemon poppyseed loaf
Giant Red Velvet Cupcake
Choc Chip Shortbread
The whole spread!
I made Blueberry Bundt cake, chocolate, vanilla and guinness cupcakes, chocolate chip shortbread, red velvet giant cupcake, lemon poppyseed loaf cake, dairy and gluten free peanut butter caramel cookies, and brownies! I also had lots of help, with carrot cake, victoria sponge, cheesecake, teacakes, jam tarts, lemon meringue and cookies donated!
Thanks to everyone who came and raised over £200 for a great cause!
A very happy customer (boyfriend!)
Hi Cake Snobs! As some of you may know, I’ve changed my diet since the end of August this year to try and be a bit healthier. Of course i’m still making/baking cupcakes which means still having a taste but it means that the other aspects of my diet are better. Yesterday I reached my Club 10 award in Slimming World, which means I’ve lost 10% of my body weight. I’m really happy and hope it will spur me on further! So without further ado, here’s some recipes I made for last night’s SW buffet:
Lemon Meringue Pie:
Syn free LMP
- 500g Quark (fat free cream cheese)
- Juice & zest of 1 and a 1/2 lemons
- 6 tbs sweetener (I use splenda)
- 5 egg yolks
- Beat this in a bowl and spoon into silicone cupcake cases or ramekins
- Bake in the oven at 180 degrees celsius for about 14 mins
- Whilst this is happening, whisk remaining egg whites (5) with a squeeze of lemon juice until it forms soft peaks, then add in about 4tbs sweetener and vanilla essence.
- Once “pies” have been baked, pipe or spoon this mixture on top and bake for a further 8 mins.
- Serve once slightly cooled.
Take a bite of pie!
I’ve also been enjoying breakfast, and my favourite weekend treat is to kick back with a bowl of special porridge, which I make as normal but add a dash of cinnamon to the oats/milk/water whilst cooking. Once the porridge is made, I drizze some Walden Farms sugar&fat free caramel syrup over it and add a handful of fresh raspberries. DELISH!
For a pimped up version – bake your porridge oats for half an hour, it tastes like a muffin!
Lemon sorbet with frozen raspberries – enjoy the British summertime whilst it lasts with this deliciously easy summer sorbet!
400g caster sugar
250ml lemon juice (6-8 lemons)
1 lemon, unwaxed, zested
Firstly, freeze a handful of raspberries before making the sorbet!
Next, put the water and caster sugar in a pan and gently heat until the sugar has dissolved. Dont stir it, but you can swirl the water round to help it dissolve.
Leave the sugar syrup to cool completely before adding the lemon juice zest to the syrup.
Chuck this all in an ice cream maker and leave to churn for half an hour! Take out and transfer to a freezer dish, and scatter your now frozen berries over the top! Freeze for another 10 minutes then serve!
*Adapted from BBC Good Food
I’m slightly obsessed with Martha Stewart’s cupcake book, so i’m slowly working my way through it! I fully intended these to be “healthy” cupcakes, however on first tasting by my flatmate/chief cupcake taster/best friend, she declared that they could do with some buttercream, so that’s what I did! I also made these gluten free, however to make them “normal” just use plain flour and omit the xanthan gum!
These are slightly more complicated then a regular cupcake but they are more than worth it, I promise you!
145g plain or gluten free flour (use half teaspoon xanthan gum with GF flour)
2 medium eggs, separated
60g plain yogurt
Dash of baking soda
1 teaspoon baking powder
145g caster sugar
1 teaspoon vanilla bean paste or vanilla essence
3 tablespoons lemon juice
1/2 tablespoon lemon zest
Jam of your choice
– Whisk egg whites until they form soft peaks and set aside.
– In another bowl, sift flour and baking powder/soda. Add in caster sugar.
– Mix in egg yolks, yogurt and softened butter.
– Mix until well combined.
– Add in the lemon juice and zest, vanilla and mix well.
– Mix in one third of egg whites.
– Fold in rest of egg whites until this forms a light batter.
– Spoon into cupcake cases (makes 10-12) and bake on 180 degrees until done (about 15 mins)
– Leave to cool, and cut in half and spread in jam. For a wicked indulgence, whip up 100g butter and 200g icing sugar for a buttercream to add in!
Voila and Enjoy! (We certainly did!)
What could sweeten the arrival of a newborn baby more than a fresh batch of celebration cupcakes?!
I baked a dozen matching lemon and chocolate blue/brown themed cupcakes for a very special order! A lot of love and care was put into these, especially for the new parents!
Batch 1: 6 vanilla cupcakes with baby-boy-blue lemon buttercream
Batch 2: 6 chocaholic cupcakes with Cadburys buttercream and giant choc button
Finished off with a dusting of multi coloured glitter and a yellow or blue star!
It’s that time of year again, not just Easter but the Jewish festival of Passover!
I know at this time of year I struggle (for 8 days) to bake some really good stuff, as substituting normal flour for potato flour or cake meal doesn’t always work out! Your best bet is to find a flourless recipe that can work well!
Lemon Meringue Curd cake with Caramelised Berries:
I saw this recipe on Saturday Kitchen and it looked amazing! Unfortunately mine didnt come out as well but it tasted good all the same!
Ingredients: (Adapted of course!)
For the meringue
8 free-range egg whites
200g/7oz caster sugar
For the lemon curd (Nigel Slater recipe)
zest and juice of 4 unwaxed lemons
3 eggs and 1 egg yolk
Carton of whipping cream – to mix in after
For the garnish
110g/4oz white caster sugar
Variety of berries (I used blueberries and raspberries)
1. Whisk the egg whites in a bowl and until soft peaks are formed. Gradually add the sugar and continue to whisk until glossy and well
combined. Spoon into a piping bag fitted with a small plain nozzle.
2. Pipe or spread the meringues to form 4 even circles.
3. Place the meringue into the oven and cook for 20 minutes, or until the mixture holds it shape. Turn off the heat and leave in the oven for
at least two hours. Once crisp, remove the meringue from the oven and set aside to cool.
4. Meanwhile for the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. when the butter is melted, pour in the whisked eggs. Whisk occasionally until well combined and thickened.
5. Whip the cream until soft peaks are formed. Mix in the lemon curd until it is combined to your taste.
6. Spread the lemon curd-cream mixture on the meringues and layer on top of each other.
7. For the garnish, heat the caster sugar and 50ml/2fl oz water in a frying pan the sugar melts and the mixture is golden-brown in colour. I then drizzed this onto the berries placed on the cake.
Et Voila! (You may notice my cake only has 3 layers – one broke and so we used it to crumble on top!