Details page sections
- Ingredients
- Method
Ingredients
- 30g butter, softened
- ½ Cup Chelsea Raw Sugar
- 1 egg
- ¾ Cup low fat unsweetened yoghurt
- juice and rind of 1 lemon
- 1 Cup self-raising flour
- ¾ Cup frozen blueberries
Reviews
8
What did you think of this recipe?
Kate
The batter needs to be doubled! This definitely needs to be reviewed because it is a waste of ingredients;(
2
Sally
Definitely a problem with this recipe, I think it should be 2 cups sr flour but don't try it!! Didn't rise at all!!!
1
Jade
Made with 30g butter, softened cup white sugar1 egg160g Greek yoghurtjuice and rind of 1 lemon1 Cup gluten free flour2tsp baking powder125g frozen blueberriesCooked through, didn't really rise though. Pretty flavourless despite lemon. Quite a fluffy inside, might benefit from being denser and a loaf
2
jenny
such a great cake and so so easy - never fails
5
Tuiireland
Baked in an 18cm round tin. Substituted brown sugar for low cal sugar. Didn't rise much and doughy in the centre. No indication as to what size tin it should be baked in. Looking maybe I should have used a bundit pan? Please update recipe to show.
4
Grace Andrews
Agreed. This cake was terrible. I tried to make it for a birthday and it turned out flat like a pancake. Definitely not using this recipe again.
1
val knight
made this cake twice now and both times its been an epic fail. must be something missing in the recipe.
1
Maria
Cake came out flat and not at all like the picture provided.
1
Method
Preheat oven to 180°C. Prepare cake tin by lining with baking paper.
Whisk together butter and Chelsea Raw Sugar. Then whisk in the egg, yoghurt, lemon juice & rind, whisking after adding each ingredient.
Fold in self-raising flour. Fold in blueberries.
Transfer to cake tin and bake in the centre of the oven for 40 minutes or until a skewer comes out clean.
Reviews
8
What did you think of this recipe?
Kate
The batter needs to be doubled! This definitely needs to be reviewed because it is a waste of ingredients;(
2
Sally
Definitely a problem with this recipe, I think it should be 2 cups sr flour but don't try it!! Didn't rise at all!!!
1
Jade
Made with 30g butter, softened cup white sugar1 egg160g Greek yoghurtjuice and rind of 1 lemon1 Cup gluten free flour2tsp baking powder125g frozen blueberriesCooked through, didn't really rise though. Pretty flavourless despite lemon. Quite a fluffy inside, might benefit from being denser and a loaf
2
jenny
such a great cake and so so easy - never fails
5
Tuiireland
Baked in an 18cm round tin. Substituted brown sugar for low cal sugar. Didn't rise much and doughy in the centre. No indication as to what size tin it should be baked in. Looking maybe I should have used a bundit pan? Please update recipe to show.
4
Grace Andrews
Agreed. This cake was terrible. I tried to make it for a birthday and it turned out flat like a pancake. Definitely not using this recipe again.
1
val knight
made this cake twice now and both times its been an epic fail. must be something missing in the recipe.
1
Maria
Cake came out flat and not at all like the picture provided.
1
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ingredients
- 2 eggs
- 100g butter, melted (or Olivani Spread)
- 2 Tbsp grated lemon rind
- 1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- ½ cup Meadow Fresh Original Milk
Syrup
- ¼ cup lemon juice
- ¼ cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
ingredients
- 2 cups Edmonds Self Raising Flour (300g)
- ¾ cup Chelsea Caster Sugar (170g)
- 1 egg
- 1 cup Meadow Fresh Original Milk (250ml)
- Finely grated zest of 1 lemon
- 60g butter, melted (or Olivani Spread)
Lemon Drizzle Topping
- ⅓ cup lemon juice (80ml)
- ⅓ cup Chelsea Caster Sugar (75g)
ingredients
- 125g butter (or Olivani Spread)
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea Icing Sugar (75g)
- 1 cup Chelsea Caster Sugar (225g)
- ½ cup lemon juice (125ml)
- 1 Tbsp grated lemon rind
- 2 Tbsp Edmonds Custard Powder
- ½ tsp Edmonds Baking Powder
- 3 eggs
ingredients
Cake
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, softened (or Olivani Spread)
- Zest of 3 lemons
- 3 eggs
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp Edmonds Baking Powder
- ¾ cup plain, unsweetened yoghurt (188g)
Lemon Syrup
- ¼ cup lemon juice (approximately 2 lemons)
- ½ cup Chelsea Caster Sugar (113g)
- Whipped cream or extra yoghurt, to serve (optional)
ingredients
- 200g sweetened condensed milk
- 125g butter (or Olivani Spread)
- 250g packet plain biscuits
- 1 cup desiccated coconut (100g)
- Zest and juice from 1 lemon
Lemon Icing
- 1 cup Chelsea Icing Sugar (150g)
- 1 tsp lemon juice
- Hot water
- Desiccated coconut, to sprinkle on top
ingredients
- Pastry
- 1 ½ cups flour
- ½ cup Chelsea Icing Sugar
- 125g butter, chilled and cubed (or Olivani Spread)
- finely grated rind 2 lemons
- 1 egg yolk
- 1 tablespoon iced water
Filling
- 5 eggs
- ½ cup Chelsea Caster Sugar
- ¾ cup cream
- ½ cup lemon juice (about 2 lemons)
ingredients
- 2 cups self-raising flour
- 1 cup Chelsea White Sugar
- 100g butter (or Olivani Spread)
- 2 eggs
- 2 cups lemon curd
Lemon Curd
- 4 large lemons
- 100g butter (or Olivani Spread)
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 2 cups self raising flour
- 1 cup Chelsea White Sugar
- ½ cup poppyseeds (one packet)
- finely grated rind of 2 lemons
- 100g butter (or Olivani Spread)
- 2 large eggs
- 1 cup milk
Topping
- Juice of 2 lemons
- ¼ cup Chelsea White Sugar
ingredients
- ½ cup desiccated coconut
- ½ cup lemon juice
- ½ cup milk
- 115g butter (or Olivani Spread)
- 1 ¼ cups Chelsea White Sugar
- 3 beaten eggs
- 2 tsp finely grated lemon rind
- 2 ¼ cups flour
- 3 tsp baking powder
Lemon Icing
- 125g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp finely grated lemon rind
- 1 Tbsp lemon juice
- ½ cup toasted coconut
ingredients
Shortcake
- 125g butter (or Olivani Spread)
- ¾ cup Chelsea Icing Sugar
- 1 egg, beaten
- 1 ½ cups self-raising flour
- ½ tsp vanilla essence
FILLING
- 1 cup Chelsea White Sugar
- 1 cup water
- juice and grated rind 2 lemons
- ½ cup milk
- 2 Tbsp custard powder
- 2 Tbsp cornflour
Marshmallow
- 2 Tbsp gelatine
- 1 cup boiling water
- 1 cup Chelsea White Sugar
- 1 tsp lemon essence
- 1 cup Chelsea Icing Sugar
ingredients
- 200g (1½ cup) self raising flour
- 100g (½ cup) Chelsea Caster Sugar
- 1 large free range egg
- 3 fluid ounces sunflower oil (generous ⅓ cup)
- 5 fluid ounces of milk (generous ½ cup)
- ½ tsp vanilla
- Lemon curd
For the Topping
- 2 – 3 Tbsp Chelsea Caster Sugar
- Lemon curd
ingredients
Base
- 200g butter (or Olivani Spread)
- ¼ cup Chelsea Golden Syrup
- 1 ¼ cup standard flour
- 1 tsp baking powder
- 1 ¼ cup crushed cornflakes
- 1 cup Chelsea White Sugar
- ½ cup coconut
- ½ cup sultanas, optional
Lemon Icing
- 1 ½ - 2 cup Chelsea Icing Sugar
- 5g butter (a knob)
- 2 Tspn lemon juice
- small quantity of boiled water
ingredients
- 125g butter (or Olivani Spread)
- 2 eggs
- ¼ tsp almonds essence
- ¾ cup milk
- 1 cup Chelsea White Sugar
- 1 ½ cups flour
- 3 tsp baking powder
- blueberries, fresh or frozen, as many as you like
- coconut, optional
ingredients
Cake
- 200g Butter
- 1 ½ cups Chelsea White Sugar
- Zest of 2 Lemons
- 4 x Eggs
- 3 cups Flour
- 2 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk (at room temperature)
Topping
- ½ cup Chelsea Caster Sugar
- Juice of 2 Lemons
- 6 Tbsp gin
Decoration
- 1 small Lemon
- ½ cup Chelsea White Sugar
- 1 cup Water
Alternative decoration
- Chelsea Icing Sugar to dust
ingredients
- 125g butter, melted
- 2 eggs, beaten
- 1 tsp vanilla essence
- 2 cups flour
- 4 tsp baking powder
- ¾ cup Chelsea White Sugar
- 1 cup diced kiwifruit
Topping
- ¼ cup water
- ¼ cup Chelsea White Sugar
- rind of 2 lemons, shredded
ingredients
Base
- 1½ cups ground almonds
- ½ cup gluten free plain flour
- 1¼ cups Chelsea Raw Caster Sugar
- 50g unsalted butter, melted
- 1 egg yolk
- 1 tsp cold water
Filling
- 250g packet light cream cheese
- 300g fresh ricotta cheese
- ½ cup Chelsea Icing Sugar sifted
- ¼ cup Greek yoghurt
- 2 extra large eggs
- 1 tsp vanilla paste
- 1 Tbsp fresh lemon juice
Lemon curd topping
- ½ cup Chelsea Icing Sugar, sifted
- ¼ cup lemon juice
- 1 extra large egg
- 1 egg yolk
- 50g unsalted butter, cut into small dice
ingredients
- ½ cup Chelsea Caster Sugar
- ½ cup lemon juice (approx. 3 lemons)
- 3 eggs
- 3 egg yolks, extra
- ½ cup Chelsea Caster Sugar, extra
- 1½ cups cream
- 1 Tbsp lemon rind, finely grated
- 75g store bought small meringues
ingredients
- 2 cups self raising flour
- 1 cup Chelsea White Sugar
- 100g butter
- 2 eggs
- 2 cups lemon butter
Lemon Butter
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp lemon zest
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups Chelsea White Sugar
- 2 large eggs plus 3 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
ingredients
- ½ cup honey
- ½ cup coconut oil (dairy-free) or butter
- 3 large ripe bananas, mashed
- 2 cups coconut thread (or shredded coconut)
- 1 cup flour (e.g. plain or wholemeal flour) or buckwheat flour (gluten-free)
- 1 tsp baking powder (check it is gluten-free if you need to)
- 4 free-range eggs
- Zest of 2 lemons
- Salt, pinch
ingredients
- 1 ¾ cups Chelsea Caster Sugar
- Rind of 2 lemons
- 2 large eggs
- 1 cup canola oil
- ½ tsp salt
- 1 cup yoghurt
- 2 - 3 Tbsp lemon juice
- 2 cups self-raising flour
Topping
- Chelsea Icing Sugar, to dust
- Whipped cream
ingredients
- 1 ¾ Cup Chelsea White Sugar
- 2 Lemons
- 1 Cup Oil
- 2 Eegs
- Pinch of salt
- 1 Cup Yoghurt (I use dreamy lemon)
- 2 Cups Self Raising Flour
ingredients
- 125g unsalted butter, softened to room temperature
- 1 cup Chelsea Raw Caster Sugar
- Juice and rind of 1 lemon
- 3 extra large eggs
- 1½ cups ground almonds
- ⅓ cup fine polenta
- ¼ cup maize cornflour
- ½ tsp gluten free baking powder
- 200ml light sour cream
- 1 cup frozen blueberries or a punnet of fresh blueberries
- Chelsea Icing Sugar, for dusting
ingredients
- 250g butter
- 3 cup Chelsea White Sugar
- 1 tsp vanilla essence
- 3 eggs
- 3 Tbsp cocoa
- 30ml red food colouring
- 3 cup flour
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbsp white vinegar
- 2 x 20cm cake boards
- Lemon and Ginger Cake (see link to recipe below)
- Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).
Cream Cheese Buttercream Icing
- 500g Cream Cheese
- 250g Butter (soft)
- 1kg Chelsea Icing Sugar
ingredients
- 500g butter
- 500g Chelsea Raw Sugar
- 6 eggs
- 1 ⅓ cups fine polenta
- 5 cups ground almonds
- 6 lemons, juiced and the rind grated
- 1 teaspoon Edmonds Baking Powder
- ½ teaspoon salt
- 150g Chelsea Caster Sugar
ingredients
- 1 cup flour
- 1 cup Chelsea White Sugar
- 2 eggs
- 100g melted butter
- 2 tsp baking powder (heaped)
- 3 Tbsp custard powder (heaped)
- ½ cup milk
- 1 tsp lemon juice
- Zest of one lemon
- 2 tsp ground ginger
ingredients
- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
- 1½ cups Edmonds Self Raising Flour
- 2 tbs lemon juice
- 1 tsp finely grated lemon rind
- ¾ cup Meadow Fresh Traditional Sour Cream
- 125g punnet blueberries
- Chelsea Icing Sugar, for dusting
ingredients
CAKE
- 125g Butter
- ¾ Cup Chelsea Caster Sugar
- 1 Teaspoon Vanilla Essence
- 2 Eggs
- 2 Cups Self Raising Flour
- Pinch of Salt
- ⅔ Cup Milk
LEMON CHEESE
- 1 Cup Chelsea Caster Sugar
- Finely grated Rind of 4 Lemons
- Juice of 4 Lemons (1 Cup)
- 4 Egg Yolks
- 125g Butter
ingredients
- 4 extra large eggs
- 1 cup Chelsea Caster Sugar
- ¾ cup sunflower oil
- ½ cup plain yoghurt
- Finely grated rind of 1 lemon
- 1 cup almond meal
- 1 cup plain flour
- 3 tsp baking powder
Lemon Thyme Syrup
- ½ cup Chelsea Caster Sugar
- ½ cup water
- 2 tbs lemon juice
- 3-4 sprigs thyme
- 1 tbs limoncello
Lemon Buttercream Icing
- 150g butter, diced and softened
- 250g pkt Chelsea Vanilla Icing Sugar
- ¼ cup of the lemon syrup
To decorate
- Roasted lemon slices
- Thyme leaves
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
Cake
- 120g butter, softened
- 1 cup Edmonds Standard Grade Flour (150g)
- 3 tsp Edmonds Baking Powder
- ⅔ cup Chelsea White Sugar (150g)
- 2 large eggs
- ¼ cup Meadow Fresh Original Milk (60ml)
- grated rind and juice of 1 lemon
Topping
- juice of 1 lemon
- ½ cup Chelsea White Sugar (113g)
- 3-4 Tbsp boiling water (to dissolve sugar)
learn about baking
How to Choose SugarFor Baking?
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