Lemon Squares 

One of my favourite flavours is lemon. It was not so long ago though when I didn’t like lemony things, funny how your taste buds change as you grow up. Now I can’t get enough of it!! Some previous recipes I have shared including lemon are; Lemon Cupcakes and Lemon Madeira Cake 

To add to the collection I stumbled across a recipe for Lemon Squares and decided to do my take on them. The texture resembles a meringue On top, quite soft and light but they are like a biscuit/cake on the base. So light and zesty, a firm favourite now. Give them a try, you won’t be disappointed – I certainly wasn’t. 

Lemon Squares 

-100g Plain Flour 

– 35g Icing Sugar, sifted 

– 75g Butter, chilled and cubed 

– 3 Large Eggs

– 275g Caster Sugar 

– Grated Zest 1 Lemon 

– 150ml Freshly Squeezed Lemon Juice 

– 50g Plain Flour, Sifted 

Preheat the oven to 180degrees. 

Oil and line a 18cm square tin. 

Rub together the butter, icing sugar and flour until it resembles breadcrumbs. Tip into the prepared baking tin and press firmly down forming an even layer. Prick with a fork and bake for 12-15mins until lightly golden. 

Reduce the oven temperature to 150degrees. 

Whisk the eggs, sugar and lemon zest until smooth. Gradually add the lemon juice whilst still whisking. Then finally add the flour and stir to combine. 
Tip onto the baked base. Bake for 35-40mins so the top is set and slightly crispy. 

Leave to cool completely. 

Remove from the tin. Lightly dust with icing sugar and cut into squares. 



Lemon Cupcakes

Had a very busy weekend but decided to do more baking; not having much butter though it limited what I could make this afternoon so I made a small batch of lemon cupcakes. They are simple, quick to make and being small in size cool fast so they can be decorated much quicker.

Lemon Cupcakes
Makes 12 cupcakes


For the Cupcakes
– 4oz Butter
– 4oz Caster Sugar
– 2 Eggs
– Zest of 1 Lemon
– 4oz Self Raising Flour
– 2tbsp Milk

For the Icing
– 2 Cups Icing Sugar
– Juice of 2 Lemons
– Sweets to decorate


Preheat the oven to 170degrees.

Cream the butter and sugar together until creamy. Add the lemon zest and mix through.
Add the eggs one at a time, stirring until well combined.
Sift in the flour and stir through and finally add the milk and give it a good final mix until it’s well combined.

Spoon the mixture into paper cases, should make exactly 12.
Bake in the preheated oven for 15-20mins.


When cooked through remove from the oven.


Cool completely on a wire rack.


Begin preparing the icing, sift the icing into a bowl and then add the lemon juice and mix well until you achieve a thick icing. It should be quite stiff, if it’s too runny add more icing sugar or if it’s too stiff add a little more lemon juice or a little cold water.

Spoon the icing onto each cupcake and top with a sweet of your choice. I use the lemon and orange sweets – you can buy them from your local supermarket from the baking aisle.



Eat and enjoy!


Serving suggestion – great with a nice pot of tea. 🙂

Lemon Madeira Cake

I made this lemon Madeira cake last week and was so impressed! It tastes delightful. I have countless recipes for iced lemon cake and would highly recommend the one Bill Granger does taken from his book ‘Everyday.’ However, I thought I’d try something new and stumbled across this recipe.

I have made it a couple of times since and it doesn’t hang around for long!! Perfect with a coffee or tea, I believe the added addition of lemon curd on top of the icing gives it something more and looks very decorative.

Iced Lemon Madeira Cake

Serves 10



  • 175g/6oz Butter, softened
  • 175g/6oz Caster Sugar, sieved
  • Zest of 1 Lemon
  • 3 Eggs
  • 140g/5oz Self Raising Flour
  • 120g/4oz Plain Flour
  • 2tbsp Milk
  • 2tbsp Lemon Juice

Lemon Icing

  • 175g/6oz Icing Sugar, sieved
  • 3tbsp Lemon Juice
  • 1tbsp Lemon Curd, good quality


Preheat the oven to 160degrees. Grease well with butter a 2lb loaf tin.

Cream the butter and caster sugar together until smooth and creamy.

Add the lemon zest and add the eggs one at a time, mixing well. Sift the flours into the mixture along with the milk and lemon juice. Mix until well combined.

Spoon the mixture into the prepared tin and bake in the oven for 1hour and a quarter. Cool on a wire rack.

To make the icing mix the sieved icing sugar and lemon juice together to form a smooth but not to stiff icing. Spread evenly on top of the cooled cake and drizzle the warmed lemon curd on top. Don’t worry if some runs down the side, I think it looks better that way. Enjoy!

Honey and Pistachio Cake

I was watching Jamie Does….Athens, and  having visited some of the Greek islands it was like reliving and revisiting cracking holidays I have had in the past. He made this decadent cake and I had to try it. It’s very luxurious and rich, a great treat and wonderful if you’re expecting company. I served it with Greek yoghurt and red grapes halved. Jamie served it with Greek yoghurt and strawberries but whichever you fancy.

It’s really easy as you just place all the ingredients in a bowl, give it a good mix and place it in the oven…….genius!

Thanks again Jamie for another wonderful recipe, keep them coming!! 😃

Honey and Pistachio Cake served with Greek Yoghurt and Red Grapes

Honey and Pistachio Cake served with Greek Yoghurt and Red Grapes

Makes 12 slices


  • 5 Eggs
  • 225g Greek Yoghurt
  • 225g Caster Sugar
  • 75g Ground Almonds
  • 150g Self Raising Flour, sieved
  • 200g Semolina
  • 200ml Olive Oil
  • Zest 1 Lemon
  • Zest 1 Orange

For the Syrup Glaze

  • 150g Pistachio Nuts, crushed, but with some left whole
  • 125ml Honey
  • Juice of 1 Lemon
  • Juice of 1 Orange


Preheat the oven to 180degrees. Grease an oven proof dish, approximately 18cm, with a little olive oil and dust lightly with flour, this will ensure the dish is non-stick. You are best not using a non-stick dish as the dish you cook it in is the same one you cut and serve it in.

Lightly beat the eggs and place the eggs, Greek yoghurt, caster sugar, ground almonds, self raising flour, semolina, olive oil and the zest of the lemon and orange in a mixing bowl and mix thoroughly until well combined. Place in the pre-oiled dish and bake for 30mins.

When cooked through, cool in the dish for an hour.

In a small saucepan, heat the honey and juice of a lemon and an orange, along with the crushed pistachio nuts.

Heating the syrup glaze

Heating the syrup glaze

Prick the cake all over with a knife and then pour the warm syrup over the top. Spread it evenly so all the cake is well covered and absorbs the syrup evenly.

The glazed cake

The glazed cake

Allow time for it to absorb all the syrup and then serve with Greek yoghurt and fruit. Alternatively, you could use different nuts too, I might try pine nuts, think that might be a good match too. Enjoy!

Move fast.....it soon goes 😃

Move fast…..it soon goes 😃

Delectable Dinner

Just had to share this lovely meal I had. It isn’t dead fancy or ‘posh’, just simple home cooking, really delicious and comforting.


Chicken Stuffed with Spinach and Mozzarella, Potato Wedges, Onion Rings, Roasted Vegetables and a Corn on the Cob

For dessert;

Tangy Tarte au Citron served with.....Ben and Jerry's Cookie Dough Ice Cream!

Tangy Tarte au Citron served with…..Ben and Jerry’s Cookie Dough Ice Cream!

This dish is such a crowd pleaser and can easily be made with food from the cupboard. I’ll definitely be making this again.

Not forgetting an important part of the meal though…..

A Bottle of Red Wine 😃

A Bottle of Red Wine 😃