Tag Archive | lemon

Lemony Cupcakes

I’m still in my cupcake phase and I still don’t know where it came from. For years I was very against cupcakes- they’re just jazzed up versions of old fashion fairy cakes! I loved fairy cakes growing up; little cakes with chocolate chips or sultanas in…. With a blob of runny white icing running down the paper case. Delicious! So why make fancy versions, that were inevitably too sweet with way too much icing on top?

Maybe I just decided that life is too short to worry about such complicated matters, cake is still cake after all!


Lemon Cupcakes
125 g butter, softened
200 g caster sugar
3 eggs
150 ml milk
Juice of 1 lemon
1 tsp vanilla
300 g plain flour
3 tsp baking powder
1/2 tsp salt

For the icing
Rind of 2 lemons
1 tbsp lemon juice
175 g butter, softened
600 g icing sugar, sifted
1 bottle of Dr Oetker Violet Crystals


Preheat the oven to 160C/140C fan/gas 3. Line a 12-cup muffin tray with paper cases. I actually got 18 out of the mixture.

Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.

Whisk the eggs together in a small bowl for a few seconds just until mixed, then gradually add them to the creamed butter mixture, beating all the time.

Beat in the milk and lemon juice, followed by the vanilla, then sift in the flour, baking powder and salt and fold in gently to combine.

Divide the mixture between the muffin cases, filling each case about two-thirds full. Bake for 20-25 minutes or until well risen, lightly golden in colour and springy to the touch. Allow to cool for 5 minutes, then remove from the tin and place on a wire rack to cool completely.


Finally mix up all the buttercream ingredients and pop into a piping bag, pipe onto cupcakes and finish off with a sprinkle of Dr Oetker’s violet crystals.

By the way, I was a little confused when the guys from Finish emailed to asked if they could send me

1x Finish Salt
1x Finish Powerball Quantam Max
1x Finish Rinse Aid
1x Finish Dishwasher Cleaner

Why? I’m a home baker that blogs about cupcakes, I’m not WHICH? magazine! Then I realised that I do bung all my bowls and utensils straight into the dishwasher once my cakes are in the oven. So I thought I’d give it a bash. Dr Doolittle read the instructions and filled the various dishwasher compartments with the various cleaners.


I was genuinely shocked at how good the Finish Dishwasher tablets was! We normally buy own brand dishwasher tablets and am used to the dishes coming out washed. I couldn’t believe how sparkling and shiny the pots and pans were AND how clean the inside of the dishwasher was too! Who would have thought?!

Off to bake more and therefore wash more!

Melissa xx

Lemon and Raspberry Muffins

A few weeks ago the lovely people at Donegal Rapeseed oil tweeted that they were looking for recipes using their oil. I cheekily tweeted back that I’d be happy to come up with a recipe if they sent me a bottle, so they sent me four!!! I was utterly shocked to receive a beautiful gift box containing lemon, chilli, garlic and a honey and mustard dressing.

It is multi-award winning oil; the garlic infused oil has a wonderful ‘just pressed’ garlic flavour ideal to cook fish and seafood, or simply used to roast potatoes or drizzle onto pizza. The chilli flavoured oil is perfect for adding spice to your cooking. It is great for stir-fries or use to inject some spice to any casserole, soup or pasta dish. The lemon infused oil is zesty, refreshing oil that will ignite your taste buds. It is fantastic for cooking fish and chicken, and delightfully refreshing drizzled on a summer salad.


gift box

Donegal Rapeseed Oil website explains that it has less than half the saturated fat of olive oil, resulting in it being one of the healthiest culinary Oils in the market.

It says it contains no artificial colours, flavours, or preservatives, and is a natural source of healthy fats known as omega 3, 6, and 9. Omega 3 and 6 are essential in the diet and are well known for their health benefits. They help to maintain normal cholesterol levels in the body, which is important for a healthy heart and cardiovascular system. It is a rich source of vitamin E, a natural antioxidant which helps to protect the body’s cells from damage.


beautiful colour

Sticking to what I know best, I thought that I would bake something sweet. I decided to go for some classic, easy to make, fruity muffins and use the lemon oil, which smelt incredible and had a wonderful fresh zesty flavour!

Lemon and Raspberry Muffins

250g plain flour

150g caster sugar

2.5 teaspoon baking powder

0.25 teaspoon bicarbonate of soda

240ml milk

115ml Donegal Lemon Rapeseed Oil

2 eggs

190g fresh raspberries


muffin mix

Preheat the oven to 180 degrees and line a muffin tray. In one bowl whisk together the oil, milk and eggs and in a second bowl combine the dry ingredients.

Stir half on the dry ingredients to the oil, milk and egg mixture, ensuring that it is mixed thoroughly. Then fold in the second half of the dry ingredients.



Finally, fold the raspberries into the mix. Using a teaspoon carefully place the mix into the muffin cases and pop into the oven. Bake for 20 minutes, until slightly golden.


muffin cases

Leave to cool on a wire rack.


lemon and raspberry muffins

The smell and the taste of these muffins are incredible! The Donegal Lemon Rapeseed Oil works brilliantly to give these muffins a wonderful light texture and fantastic taste.


Lemon and Raspberry Muffins

I’m bringing these beauties to Angie’s party over at Fiesta Friday!

Melissa xx

Lemon yogurt cake

This post was all ready to go for this morning, but due to the horrific weather conditions the broadband has only just started working again (1st world problems ehh…)!




We’re safe, the dog is safe and as I type this, the house is still dry. However with the stream exploding at the side of the house and the main river rising quickly, dry land is disappearing fast!


Anyway, on a brighter note I’ve made another store cupboard cake. I had lemons sitting in the fruit bowl that wouldn’t last much longer, and too much greek yogurt in the fridge! I decided to make a light fluffy lemon yogurt cake with a sugary lemon crust.


For the cake
250g unsalted butter
275g golden caster sugar
4 eggs
275g self-raising flour
a pinch of salt
1tsp vanilla extract
2 lemons, finely grated zest
Juice of 1/2- 1 lemon (depending on juice content!)
250g Greek yogurt, plus extra to serve
2tsp icing sugar

For the lemon drizzle
2 lemons, zest and juice
150g golden caster sugar

Butter and line the base and sides of a 23cm round, springform cake tin. Preheat the oven to gas 4, 180°C, fan 160°C.


Cream the butter and sugar together with an electric whisk until fluffy and light. Add the eggs, one by one, beating well between each addition.


Fold in the flour and salt to make a smooth batter. Fold in the vanilla extract, lemon zest and juice and 100g of the Greek yogurt.


Pour into the tin, smoothing the top and bake for 50 minutes to an hour, until golden and springy on top.


Spike the cake all over with a skewer.
Combine the lemon zest, juice and sugar for the drizzle and pour over the warmed cake.


Set aside to cool completely in the tin.


Stir the icing sugar into the remainin 150g Greek yogurt. Serve slices of cooled cake with spoonfuls of the sweetened yogurt.


I’m rushing to Angie’s for Fiesta Friday because the rain has made me late! Stay safe…

Melissa xx

Tasty books #4 Lemon Cake

It’s been a while since I brought you a recipe from the foodie library at The Glen House.  Here’s a old favourite,  a lemon drizzle loaf;  this light moist cake has a wonderfully sticky topping. Perfect with a cuppa!

This recipe comes from a quirky little book called ‘1 mix, 50 cakes’. It’s full of baking classics such as carrot cake, fruit gateaux and victoria sponge. As well as recipes it has ‘tips for successful cakes’. Lucky me!!!


Lemon Drizzle Loaf

cake mixture:
175 g butter
175 g caster sugar
175 g self raising flour
3 eggs beaten
1 egg yolk
1 lemon (zest and juice)
85 g icing sugar
1 lemon (zest and juice)

Soften the butter and beat in a large mixing bowl with the sugar. When this mixture is creamy and fluffy add in the eggs and the flour. Stir in the lemon juice and zest at this stage also. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.

Transfer to a 2 pint loaf tin. Bake at 180 degrees for up to 30-40 minute or until a skewer inserted in the centre comes out clean.

Allow to cool.

To make up the topping:
Mix the lemon zest and juice with the icing sugar and drizzle over the top of the cake.


Melissa xx