Lemon Cupcakes

Lemon cupcakes are a great alternative to the classic vanilla and chocolate flavours. Lemon desserts in general are always a solid option in my opinion. They offer not only sweetness, but a tangy citrus to cut through your taste buds.

After vanilla cupcakes, I’d say that lemon cupcakes are the easiest to make. If you’re new to baking, I definitely recommend trying this as a start if vanilla isn’t your thing.

These cupcakes are light, fluffy and quite addictive, so try to eat in moderation! I gifted these to someone for their birthday, and they revealed that they had eaten three for breakfast!

Makes 12 Cupcakes


For the lemon buttercream

  • 150g unsalted butter, at room temperature
  • 350g icing sugar, sifted
  • Juice of 1 lemon
  • Zest of 2 lemons


  1. In a bowl, cream together the butter and icing sugar with an electric whisk for about 3 minutes.
  2. Add in the lemon juice and zest and continue to whisk for another 2 minutes until light and smooth.


For the cupcakes

  • 180g self-raising flour, sieved
  • 150g caster sugar
  • 150g unsalted butter, at room temperature
  • 1/4 tsp baking powder, sieved
  • 3 large eggs
  • Juice and zest of 3 lemons
  • 1 tsp vanilla extract


  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 hole cupcake tray with paper cases.
  2. In a bowl, cream together the butter and the caster sugar with a wooden spoon or whisk until well combined and pale.
  3. Beat in the eggs one at a time, then fold in the flour and baking powder.
  4. Add in the vanilla extract, lemon juice and zest, then mix together until you have a smooth, light cupcake batter.
  5. Spoon the batter into each case until half to two-thirds full.
  6. Place in the oven for 15 minutes, or until the cupcakes spring back when tapped gently. Leave to cool.
  7. When the cupcakes have cooled, spoon the lemon buttercream into a piping bag with a nozzle of your choice. Pipe in a spiral motion.

Lemon & Blueberry Cake

I have been MIA for 4-5 months, but it has taken a while for me to get back into the flow of university life after spending 2017/18 on a work placement.

It was about time for a makeover, so I’ve acquired a domain, revamped the website and have a new logo courtesy of my good friend (my friends are so talented, honestly).

Over Christmas, I received The Hummingbird Bakery Cookbook from one of my older brothers. There was actually a week in January where I made 4 different cakes. The bakes are so good and very easy to make, so I definitely recommend purchasing this cookbook. It will also save you a lot of money by baking the various cakes, cookies and pies yourselves!

The cake recipe in this post was inspired by The Hummingbird Bakery’s Blueberry Cake. Their version used one 25cm Bundt tin. The recipe below uses two 23cm round cake tins to make it a two-layer cake, and includes a citrus hint from lemons.

Serves 12-14


For the cream cheese frosting

  • 300g icing sugar, sifted
  • 50g unsalted butter, room temperature
  • 130g full fat cream cheese, cold
  • Juice of 1 lemon


  1. In a bowl, cream together the butter and icing sugar with an electric whisk or free-standing mixer, until a sandy texture is achieved.
  2. Add in the cream cheese and the lemon juice, then whisk for about 1 minute until light and fluffy.

For the cake

  • 350g unsalted butter, room temperature
  • 300g caster sugar
  • 450g plain flour, sifted
  • 5 large free range eggs
  • 3 lemons, zest and juice
  • 2 tsp vanilla extract
  • 2 + 1/2 tbsp baking powder
  • 250ml soured cream
  • 250g fresh blueberries (plus more to decorate)


  1. Preheat the oven to 180ºC (160ºC fan)/ gas mark 4. Grease two 23cm cake tins with butter and lightly flour.
  2. In a large bowl, cream together the butter and sugar with an electric whisk or free-standing mixer, until well combined and paler in colour.
  3. Beat in the eggs one at a time, then add the vanilla extract, lemon juice and lemon zest.
  4. Gradually beat in the flour and the baking powder, then add in the soured cream. Mix until the batter is well combined.
  5. Fold in the fresh blueberries then separate the batter into the two cake tins. Bake for 40 – 50 minutes, or until the cake springs back when tapped gently.
  6. Once the cakes have cooled down completely, decorate them as you wish using the cream cheese frosting and top with the extra blueberries.
  7. Grab a knife and cut yourself a slice!

Tip: lightly coat the blueberries in flour before folding them into the cake batter. This will help slow down the process of the blueberries sinking towards the bottom of the cake.

Honey-Soy Chicken Wings

Honey, soy sauce, and lemon are a great combination. These three ingredients (with the help of some seasoning, of course) can be used to liven up some chicken wings! For this recipe, I left the chicken wings whole, but feel free to break them down into wingette, drumette, and wing tip. If you don’t have a use for the wing tip, make a nice chicken stock with them instead.

Yields 10-12 whole wings

120 kcal per wing


  • 1kg chicken wings
  • 8 tsp soy sauce
  • 5 tsp honey
  • Juice of 1/2 lemon
  • 1/2 tsp ground garlic
  • 1/2 tsp ground ginger
  • 1 tsp all-purpose seasoning
  • 1 1/2 tsp 5 spice
  • 1/2 tsp chilli flakes


  1. Preheat oven to 180°C (160°C fan)/ gas mark 4.
  2. In bowl, mix together the soy sauce, honey, lemon juice, garlic, ginger, all-purpose seasoning, 5 spice, and chilli flakes.
  3. Dip each wing into the marinade and place onto a tray. There should be around half the marinade left over; save this for later.
  4. Place the lightly marinaded chicken wings into the oven for 15 minutes.
  5. Take out the chicken wings and layer with with more of the marinade using a spoon or pastry brush. Flip the chicken wings, layer again, and place back into the oven for 15 minutes.
  6. Repeat step 5.
  7. The chicken wings should now be a glistening golden brown and ready to eat.

 Tip: If you want less work cleaning the tray, line it with 2 layers of foil before placing the wings on to cook.