Lemon pound cake  on white background

Lemon drizzle cake

As most of you know I do have a bit of a thing for lemons, so it would only be right that my most favourite cake is the classic Lemon drizzle. This is such a simple recipe that makes the most delicious light and zesty sponge.


2 large eggs

Self raising flour


Caster sugar

1 large lemon

To make

Weigh the 2 eggs and then measure out the same weight in the self raising flour, butter and caster sugar.

Mix all the above ingredients together.

Grate the lemon and add to the mixture

Put the mixture in to a greased loaf tin until the middle sets, approx 50 minutes at 180 degrees.

Whilst your cake is in the oven, squeeze the juice from the lemon and add in 85g of caster sugar or icing sugar.

When the cake comes out of the oven use a cocktail stick/skewer to make holes in the top and pour over the sugar mixture.


Sticky Halloumi

Sticky Halloumi served on a bed of green salad is another perfect summertime lunch and to cook the halloumi you can also use the BBQ which gives it extra flavour. Services two.


• 1 block of halloumi light 
• 3 tbsp of honey 
• 1 lemon 
• Olive oil 
• Thyme 


1. Slice the halloumi approx 1cm thick
2. Place in a tight container
3. Squeeze the lemon and cover the halloumi with the juice
4. Add in the honey
5. Pop the lid on and shake well so the cheese is all covered
6. Sprinkle the thyme
7. Then leave to marinate for a few hours, the longer you leave it the tastier it will be
8. Add the olive oil to a frying pan and then fry on each size for approx 2/3 minutes
9. Serve with salad 
10. (Optional) If you like a little kick you can add some chilli to this recipe



Courgette and Lemon Spaghetti

This year our allotment has been producing lots of tasty courgettes, so this is the perfect recipe to put them to good use and makes a quick midweek meal.


• 300g of spaghetti
• 6 garlic cloves
• Zest of two lemons
• 650 grams of courgette
• 3 tsp of chilli flakes
• Slice of bread
• Olive oil
• Water
• Chopped parsley


1. Boil the spaghetti
2. Grate the courgette and then squeeze out the excess juice, you can do this in a seize
3. Add the olive oil and crushed garlic to a pan, heat up and then add the grated courgette and cook until soft
4. Grate up the bread to make crumbs
5. Drain the pasta and add the courgette, mix together add the lemon zest and squeeze out the juice all over the dish. Mix together and add the chilli flakes and mix again
6. Fry up the breadcrumbs with the olive oil and chopped parsley until crispy and top them on the pasta