Lemon Syrup Loaf

Cake

• 1 cup Chelsea Caster Sugar (225g)
• 125g butter, softened
• 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)

• 2 cups self-raising flour
• 1 cup Chelsea White Sugar
• 100g butter
• 2 eggs
• 2 cups lemon curd

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• ½ cup desiccated coconut
• ½ cup lemon juice
• ½ cup milk
• 115g butter
• 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
• 1 ½ cups Chelsea Icing Sugar
• 2 tsp finely grated lemon rind
• 1 Tbsp lemon juice
• ½ cup toasted coconut

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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

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

• 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

• 1 cup peeled, chopped feijoas (275g)
• 1 cup boiling water (250ml)
• 1 cup Chelsea White Sugar(225g)
• 50g butter
• 1 egg
• 2 cups Edmonds Standard Grade Flour (300g)
• 2 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda

• 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

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)