When life gives you lemons…

…make lemon loaf!

Lemon Loaf

I have always wanted a lemon tree but have never had one of my own. The thought of having to pay for lemons abhors me so I have only ever made lemony treats when I have been able to score a bag (or two) of them from a friend or neighbour with surplus on their trees.

When I first went to look at my new house my eyes were drawn immediately to the fully laden lemon tree in the yard. Even before seeing inside the house I was mentally flicking through lemon recipes in my head and deciding what I would make first.

This lemon loaf recipe is very similar to the Crunchy Lemon Muffin recipe but, obviously, made in a loaf tin. It is lovely as it is and especially nice when still warm. A few months ago I made a couple of these but they didn’t get eaten as quickly as I thought they would and after a few days the last of it was a bit stale. Thinking stale bread is still OK for toast, I wondered what this would be like toasted. I popped a slice in the toaster then when hot and golden, spread with butter… hot, lemony, buttery…delicious!

Try it, and let me know what you think in the comments.


2 eggs
100g butter, melted
2-3 tablespoons finely grated lemon rind
1 cup sugar
1 3/4 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup milk


1/4 cup lemon juice
1/4 cup caster sugar

Preheat oven to 180C

Grease and line the bottom of a loaf tin (21cm x 9cm)

Beat eggs and butter. Add lemon rind and sugar and beat until creamy.

Mix in combined dry ingredients and milk until combined, then pour into loaf tin.

Bake 45-55 minutes until cooked.

Just before taking loaf out of the oven. mix the lemon juice and sugar together. Pour syrup over the loaf immediately after removing from the oven.

Cool a while in the tin then remove. The lemon juice will have soaked into the loaf giving extra sweet lemony flavour, while any undissolved sugar will have formed a slight crust on the top of the loaf.


Now does that look good or what? Mmmm Mmmmm…


lemon bars

HIGHLY addictive! But oh, so good!

1 cup butter
1 3/4 cup flour
2/3 cup icing sugar (plus more for dusting)

1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice

Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan

To make crust:

  • In a medium bowl, whisk together flour and icing sugar
  • Cut in butter until combined and crumbly.
  • Press mixture into bottom of pan.
  • Bake for 20 minutes or until golden.

To make topping:

  • While crust is baking, prepare topping.
  • In a larger bowl, add sugar, flour, and baking powder.
  • Then add slightly beaten eggs and lemon juice.
  • Mix well and pour on top of warm baked crust.
  • Bake for 20-25 minutes.
  • When cool, dust with icing sugar and refrigerate.
  • Cut into bars and enjoy them cold!

american pancakes

One of our favourite weekend family breakfasts is pancakes. Not the thin crepe-style pancakes, but the thick, light-as-air ones, stacked and oozing with syrup.



225 grams plain flour

1 tablespoon baking powder

pinch of salt

1 teaspoon sugar

2 large eggs, beaten

30 grams melted butter

350 mls buttermilk

Put all ingredients into a blender or food processor and whizz till well blended. You may need to scrape down the sides of the jug/bowl after a few seconds to ensure all ingredients well mixed in. Leave for 20 minutes.

Fry pancakes in a buttered pan. Not too hot though or the butter and first side burn before you have a chance to flip it over. Remember that when the top side of pancake is bubbling it’s time to flip.

The size of the pancakes is up to you. This mixture makes about 10 smallish pancakes (about 10cm diameter). And of course you can use whatever toppings take your fancy. Maple syrup, fruit, berries, cream, sugar and lemon juice…



I have had this recipe in my recipe file for ages. Why didn’t I make them earlier? They are delicious!

220 g softened butter
1 ½ cups sugar
2 eggs
2 tsp vanilla extract
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt

For rolling cookies
2 tbsp sugar
2 tsp ground cinnamon

Preheat the oven to 200 degrees Celsius.

Cream together the butter, sugar, eggs and vanilla extract until really soft and creamy.

Mix the dry ingredients together in a separate bowl, and then add slowly to the wet ingredients.

Roll teaspoonfuls of cookie dough into balls and then roll in the sugar and cinnamon mixture.

Place balls of dough well spaced on a baking sheet and place in the oven for 6-8 minutes. The cookies should flatten out and crack on the surface.


chocolate chocolate chip cookies

Chocolate fix anyone? These will do the trick.

250g butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
1/2 tsp. of table salt
1 tsp baking soda
3/4 cup cocoa powder
2 cup all-purpose flour
2 cups chocolate chips

Preheat oven to 180 degrees celcius.

Cream butter, sugar, and brown sugar until it is nice and fluffy. Add both eggs and vanilla and beat for an additional 2 minutes.

Add baking soda, salt, cocoa powder), and flour until cookie batter is well combined. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.

Drop batter in clumps (about two tablespoons full) onto a baking sheet lined with baking paper.

Bake for 10-12 minutes until tops of cookies are slightly firm to the touch. You still want the cookies to be soft in the middle so they are gooey and chewy when you eat them. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the baking paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

Follow all instructions again from beginning to make a second batch because they were so good that there aren’t any left!!!

spiced carrot cake

Today I made this particular carrot cake for three very good reasons.

  1. I dont have any white sugar in the house.
  2. I have a tub of sour cream that needs to be used pronto.
  3. I haven’t made carrot cake for at least a week month year.

This carrot cake is a lighter one. I don’t mean light in calories though… light in texture.

I used to have a very good recipe for a microwave carrot cake that had a whole tin of crushed pineapple in it. Unfortunately, when I sold my microwave before leaving Australia I gave them the instruction book with it… which had the recipe inside! I have recently been given a couple of similar recipes but I have to test them first.

Probably multiple times.

Then I will phone Jenny. (Have you phoned Jenny yet?)

Here we go…

Preheat your oven to 160 C. Grease a 22 cm round tin and line with non-stick baking paper

2 1/2 cups self-raising flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup dark brown sugar
2 cups grated carrot
4 eggs
1 cup sour cream
1 cup vegetable oil

Sift flour and spices into a bowl. Stir in the brown sugar and break up any clumps. Add grated carrot.

In another bowl mix eggs, sour cream and oil until combined.

Add wet ingredients to the flour and carrot mixture and mix until well combined.

Spoon into prepared tin and smooth the surface. Bake for 1 hour and 15 minutes or until a skewer comes out clean. Leave in the tin for 10 minutes then turn it out onto a wire rack to cool completely.

Cover with your favorite cream cheese frosting and devour!

Lemon Cream Cheese Frosting

Orange Cream Cheese Frosting

White Chocolate Cream Cheese Frosting

rolled oat chocolate chip slice

75 g self-raising flour
75 g plain flour
90 g rolled oats
70 g dessicated coconut
140 g brown sugar
130 g sultanas
95 g choc bits
125 g butter, melted and cooled
1 egg, lightly whisked

Preheat oven to 180 degrees celcius. Brush a 17 x 27cm tin with melted butter to grease and line base and two sides with non-stick baking paper.

Combine flours, oats, coconut, sugar, sultanas and choc its in a bowl. Make a well in the centre and add the melted butter and egg. Stir to combine then spoon into prepared pan. Use back of metal spoon to smooth the surface.

Bake for 20 minutes. Remove from oven and cool completely before cutting into squares.

This slice will keep for up to 4 days in an airtight container out of direct sunlight. Experiment and try different ingredients. eg using dried apricots in place of sultanas is delicious.