Product Description

The lemon  is a small evergreen tree native to Asia, and the tree’s ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind (zest) are also used in cooking and baking. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade.

Product Options


per dozen



for the cake:
250 ml self-raising flour
10 ml baking powder
1 teaspoon vanilla essence
125 ml butter (melted)
180 ml caster sugar
2 large lemons (juice and rind)
2 large eggs
1 pinch of salt

for the glaze:
125 ml sugar
1 large lemon juice
50 ml butter


Pre-heat the oven to about 180C/gas mark 4
Line a small cake tin with baking paper and butter
Sift all the dry ingredients together
In a separate bowl mix butter and sugar then add eggs one at a time beating in between each egg, lastly add the lemon rind and lemon juice together with the vanilla essence
Now finally add little bits of flour to the wet mixture and beat each time
Now place in cake tin and bake for about 45 minutes depending on your oven
About 10 minutes before the cake comes out of the oven melt the sugar, butter and lemon juice together and pour over the hot cake

In addition to their unique phytonutrient properties, lemons are an excellent source of vitamin C, one of the most important antioxidants in nature. Vitamin C is one of the main antioxidants found in food and the primary water-soluble antioxidant in the body.