Lemon cupcakes

I don't usually bake in imperial measures, but this is a variation on a cupcake recipe a friend gave me.

In a large bowl measure out 3oz margarine or butter, 8.5oz plain flour, 10 oz caster sugar, 1 rounded tbsp baking powder and mix until you have something which looks like sand!

In a jug mix 240ml milk, 1 teaspoon lemon extract (or some lemon juice) and 2 large eggs (or 3 small ones!) and pour gradually into the sandy mixture, mixing it in as you go. Mix until the batter is smooth.

The batter will be very runny, so pour it into a jug.

Fill cupcake cases about 3/4 full and bake for 15-20 minutes at 180 degrees until springy.

I've decorated mine with lemon buttercream icing, a little lemon jelly sweet and a sprinkle of caster sugar.

Lemon and Blueberry Loaf

I decided to make a loaf cake purely because I'd bought these loaf tin liners from Lakeland. They are bleeding marvellous!! Oh, how I love Lakeland, but I digress...

Cream 225g soft butter with 225g caster sugar.

Mix in 3 eggs, one at a time.

Add zest and juice of a lemon.

Fold in 150g plain flour, 2 tsp baking powder, 50g ground almonds and 100g polenta.

Fold in 150g (ish!) blueberries.

Bake at 180 degrees for an hour.

I topped mine with some lemon glace icing, and the result is a yummy, moist lemony cake.