New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Lemon butter cake

Mon, 27 June, 2016

As soon as he got home, he went to the larder; and he stood on a chair, and took down a very large jar of honey from the top shelf. It had HUNNY written on it, but, just to make sure, he took off the paper cover and looked at it, and it looked just like honey. "But you never can tell," said Pooh. "I remember my uncle saying once that he had seen cheese just this colour." So he put his tongue in, and took a large lick. "Yes," he said, "it is. No doubt about that. And honey, I should say, right down to the bottom of the jar. Unless, of course," he said, "somebody put cheese in at the bottom just for a joke. Perhaps I had better go a little further . . . just in case . . . in case Heffalumps don't like cheese . . . same as me. . . . Ah!" And he gave a deep sigh. "I was right. It is honey, right the way down." A A Milne

Lemon butter cake

The Weather Man has a thing about glace cherries. He’s like Winnie the Pooh with a tub of those sickly things – has to check if it’s cherries all the way down…

But who am I to throw a stone? Condensed milk does the same for me. Worse so, as you could not remotely say it’s one of your five-a-day, plus you can pick glace cherries out of a pot daintily, while a once-licked spoon going back into the tin is shameful and unhygienic.

Well. The whole tub is a goner in that case.

That’s why I love this recipe: it calls for 125g sticky stuff which is about two thirds of a tin. And what with the remaining milk, you don’t want to waste it, do you?

And the cake is quite nice too.

Lemon butter cake

Servings: 12-14Time: 1 hour 15 minutes


  • 2 eggs, separated
  • 150g caster sugar
  • 100g butter, melted
  • 125g condensed milk
  • 100ml lemon juice
  • zest grated from 2 lemons
  • 275g plain flour
  • 2 tsp baking powder
  • For the icing:
  • 100g icing sugar
  • zest grated from 1 lemon
  • 25ml lemon juice


1. Prepare a Bundt or a loaf tin by buttering and flouring it, or lining with parchment.

2. Place the egg whites in one large bowl and the yolks in another. Beat the egg whites with a balloon whisk attachment to an electric or standing mixer until foamy. Keep beating and add 25g of the caster sugar, little by little, and continue until you get a soft meringue.

3. Add the remaining 125g of sugar to the egg yolks and beat together, adding the melted butter, the condensed milk, lemon juice and zest, until you get a smooth mix. Now sift in the flour together with the baking powder and beat in well. Add the egg whites and fold them in gently.

4. Preheat the oven to 180C/350F/gas 4. Spoon the cake mix into the prepared tin and bake for 40-50 minutes until a skewer inserted in the middle comes out dry. Cool in the tin for about half an hour, then turn out onto a wire rack and cool completely.

Lemon cake before icing

5. To make the icing, mix the zest with the lemon juice and add to the icing sugar. Beat with a hand whisk until smooth and runny. Drizzle or pour over the cake.

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Your comments

Anna @ CuisineFiend
Hi Barbara - a girl after my own heart I see! Your comment made me go into the cupboard and check for supplies...
3 years ago
Even better than from the spoon, slathered over some lovely fresh bread(bagette or.....) Mind you, it's rather like honeycomb, best eaten in the bath! PS Just finished eating a huge batch of wholemeal hot cross buns.. thanks for that recipe!
3 years ago
I could probably eat this entire thing in one sitting.
6 years ago

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend