Fresh lemon buns

I’ve recently been baking these lemon buns which are so tangy and refreshing. My 95 year-old father has been making them as well and the grandchildren have been eating them all!


  • 2 eggs
  • 4 oz butter
  • 4 oz caster sugar
  • 4 oz self-raising flour
  • Juice and zest of lemon
  • 2 oz caster sugar for topping

Switch on oven to 180 C

You can either use the weights above or weigh two (or three) eggs, in their shells, and use their equivalent weight in butter, sugar and flour.

Put paper bun cases into muffin or cake tins. I prefer muffin tins as this gives a higher bun. The two-egg recipe makes approximately 12 buns.

bun cases

Weigh the flour and add the zest of the lemon to it. Leave to one side.

lemon zest

Weigh the butter and sugar into a mixing bowl and cream them together until light and fluffy.

Cream butter and sugar

Add the eggs one at a time, beating well between each egg.

Add eggs one at a time

Add the flour and lemon zest beating well again. Some recipes say to fold in the flour but I find beating it in produces a finer cake.

Mix in flour

Put a large teaspoon of the mix into each bun case. Divide any remaining mix between the buns.

Cake mix in bun cases

Put the tray of buns into the oven for approximately 20 minutes until golden brown and springy to the touch.

While the buns are cooking, weigh out 2 oz caster sugar and add the juice from the lemon to it. Stir well until the mix becomes syrupy.

Make lemon syrup

When the buns are cooked, remove from the oven and place on a rack. Either using a teaspoon or a brush put all the lemon syrup over the tops of the buns while they are still warm. Some of the syrup might run over the edge but don’t worry.

Cooked lemon buns

The lemon syrup gives an extra tang to the buns and makes them moist.


lemon bun in case


Jean’s lemon freezer cake

My neighbour, Jean, gave me this easy-to-make lemon dessert recipe that is simply delicious. It can be made and kept in the freezer, taking it out and cutting a slice to eat whenever you want.


Ingredients for Jean's lemon freezer cake
Ingredients for Jean’s lemon freezer cake
  • 4 oz (114 g) icing sugar
  • Zest and juice of lemon
  • 300 ml double cream
  • 2 oz (57 g) meringue nests
  • half a 300 g jar lemon curd
  • 2 lb loaf tin (or similar) lined with clingfilm

Put the icing sugar plus the juice and zest of the lemon in a large bowl. Mix together until the icing sugar has dissolved.

Mixing lemon zest and juice with icing sugar
Mixing lemon zest and juice with icing sugar

Add the double cream and whisk all together until it forms soft peaks.

Roughly crumble the meringue nests into the mix, add teaspoonfuls of lemon curd as well.

Using a metal spoon gently fold the meringues and lemon curd into the cream. This does not need thorough mixing, finding areas of lemon curd when eating is good.

Roughly mix the meringue and lemon curd
Roughly mix the meringue and lemon curd

Spoon the mix into the lined tin. Cover with clingfilm and place in the freezer for a few hours.

Spoon the mixture into the tin and cover with clingfilm
Spoon the mixture into the tin and cover with clingfilm

The cake is now ready to eat.

Take the cake from the freezer and remove from the tin.

Finished dessert
Finished dessert

Turn it out onto a plate and remove clingfilm. You now have the lemon dessert. Single slices can be cut from the cake as you want them with the remainder returned to the freezer just wrapped in the clingfilm. It will keep for up to three months.

Jean's lemon freezer cake
Jean’s lemon freezer cake