Almond & Lemon Sponge

You may know from my previous posts that I absolutely love the flavours of lemon and almond, therefore when I spotted this recipe over on the lovely Tea With Erika’s blog, I knew that it would be something I’d just have to bake. The results were fabulous – a light and zingy lemon sponge with the delicious hint of almond. A perfect treat this summer!


120g unsalted butter, softened
125g caster sugar
finely grated rind of 1 large lemon
2 large eggs
125g self-raising flour
65g ground almonds

60g granulated sugar
juice of 1 lemon, strained

1. Preheat the oven to gas mark 4, ensuring the shelving is centre. Grease and line a round cake tin.


2. Cream together the butter, sugar and lemon rind until light and fluffy.


3. Add in the eggs one at a time. Gently fold in the flour and ground almonds.

4. Pour the cake batter into the lined cake tin and bake in the centre of the oven for 25 minutes or until golden brown and a skewer comes out clean.



5. Once the cake is cooled, mix together the sugar and lemon juice and drizzle over the cake.



Check out Erika’s blog here.


– Charlotte x

| Previous Post One Direction Cupcakes |

Victoria Sponge

Here in the UK, Wimbledon is well underway. Whilst I may not be the biggest fan of tennis, I am most certainly a fan of the strawberry and cream tradition associated with the sport. Therefore, I decided to bake this classic sponge in honour of the game where I even went and picked the strawberries myself.

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

100g butter, softened
140g icing sugar, sifted
drop vanilla extract
340g jar strawberry jam
icing sugar, to decorate
strawberries, to serve


1. Preheat the oven to gas mark 5 ensuring the shelving is centre. Grease and line two sandwich tins.

2. In a bowl cream together the softened butter and sugar until pale and fluffy.

3. Gradually alternate between adding the eggs and sifted flour. Add in the baking powder. Stir in the milk and mix until thoroughly combined.

4. Divide the mixture equally between the two cake tins. Smooth the surface and bake in the centre of the oven for 20 minutes until a skewer comes out clean or until golden brown. Leave to cool in the tins before transferring to a wire rack.

5. For the filling, beat together the softened butter and sifted icing sugar. Add in the vanilla extract.

6. Spread the buttercream over the bottom of one of the sponge. Spread the strawberry jam over the other sponge and sandwich the two together. Dust with icing sugar and serve with a few strawberries on the side.





– Charlotte x

| Original Recipe BBC Victoria Sandwich |

| Previous Recipe Marble Cake Cupcakes |

Chocolate Orange Marble Cake

When you’re a university student, it suddenly becomes completely acceptable to still be awake at 2am, in fact, that’s considered early. This was the time I decided to write this blog post. Thankfully, I held back posting at that time of the morning to ensure that the following day I checked that the writing of, what was a very sleepy blogger, actually made sense. Anyway, this weeks post is finally ready! Chocolate and orange is one of my favourite combinations. I’m sure you’re aware that I also, love cake. So for me, nothing could be better than having a chocolate orange cake.



225g Unsalted Butter, Softened
225g Caster Sugar
4 Eggs
225g Self-Raising Flour, Sifted
2 tbsp Milk
3 tbsp Cocoa Powder, Sifted
1 Large Orange, Zest & 1 tbsp of Juice


1. Preheat the oven to gas mark 4. Grease and line a round or loaf tin with baking paper.

2. In a bowl, cream together the butter and caster sugar until smooth and creamy.

3. Add in the eggs and gradually sift in the self-raising flour.

4. Divide the mixture equally between two bowls. In one bowl, add the milk and cocoa powder and combine together. In the other bowl, beat in the orange zest and juice.

5. Spoon the mixture into the loaf tin, taking alternating spoonfuls from each bowl. Swirl the mixture using a fork or skewer to create the marble effect. Try not to mix the two types of batter together as they will combine and the marble pattern will be lost.

6. Bake in the centre of the oven for 45 minutes to an hour or until golden brown and well risen. The cake will be done when a skewer or fork comes out of the centre clean.

7. Remove from the oven and leave to cool in the tin for a few moments before transferring to a wire rack. Once cool, you can drizzle a little melted chocolate over the top, but this is optional.

8. Cut into slices and serve!



– Charlotte x

| Original Recipe BBC Chocolate Orange Loaf |

| Previous Recipe Cake in a Mug |

Lemon Swiss Roll

I’ve always thought a swiss roll would be quite difficult bake but with a few handy hints from Mary Berry, I decided to give the swiss roll a go and was pleasantly pleased with the results. It may not be perfect, but for a first attempt – I’d say it’s not bad!


Lemon Swiss Roll

3 Medium Eggs
3 oz Golden Caster Sugar
3 oz Self-Raising Flour, Sifted

Filling & Decoration
2 to 3 Spoonfuls of Lemon Curd
Buttercream (Just enough for a thin spread)
Icing Sugar or Golden Caster Sugar (to sprinkle on top)


1. Line a baking tray with greaseproof paper. Preheat the oven to gas mark 6, ensuring the shelves are centre.

2. In a bowl, whisk together the eggs and golden caster sugar until light and pale.

3. Gradually fold in the flour. (Fold the flour in carefully so that the air previously whisked in is not knocked out!)

4. Pour the mixture into the baking tray and bake in the oven for 7 to 10 minutes.

5. Leave to cool for a few moments before transferring the sponge onto either a new piece of greaseproof paper or onto a tea towel. This will allow you to roll the sponge much easier. If using greaseproof paper, you may want to sprinkle a little caster sugar or icing sugar onto it before transferring the cake so that the sugar swirls through the middle and on the outside – this is optional.

6. Cut the edges of the cake using a sharp knife to make the sides a little neater, which will give a tighter roll. Spread a thin layer of buttercream onto the sponge. Then spoon the lemon curd on top and spread evenly. Try to leave a border around the edge so that the filling doesn’t leak when you roll the sponge. Since you only need a small amount of filling, I cheated and used a jar of lemon curd from the supermarket and Betty Crocker Buttercream icing. However, if you wish to make your own, I’ll leave recipes at the end for where you can find these.

7. Before beginning to roll, at the sponge end closest to you, a short way up, cut about half way into the sponge using a sharp knife. Roll the cut edge to begin the rolling process. Use the greaseproof paper or tea towel to keep a tight roll by pulling it away from you.

8. Give a final sprinkle with golden caster sugar or icing sugar.

Lemon Swiss Roll

Lemon Curd Recipe | Buttercream Icing Recipe


– Charlotte x

|Previous Recipe Apple Crumble|

Betty Crocker: Devil’s Food Cupcakes

Not so much of a recipe for this post, but these were too good not to share. A few weeks ago whilst I was waiting for Britain’s Got Talent to begin on TV, I thought I’d try the Betty Crocker’s Devil’s Food Cupcakes mix that I had in the cupboard (only because it was on special offer at the supermarket!) and I was thrilled with the results. Out of the 9 cupcakes made, I managed to eat 5 (I would have eaten them all, but thought I’d better share them round!) The cakes were light and fluffy and the icing was delicious!

If you spot this cake mixture when your out and about shopping, I’d definitely recommend that you give them a go! Included in the packet is the Devil’s Food Cupcake mix, icing and chocolate sprinkles. All you need to add is oil, eggs and water for the cupcakes, and butter for the icing. The cakes were a good size, which is often unusual for packet mixture and there was plenty of icing – in fact perhaps too much! So, you definitely get your money’s worth with this mixture!

Taking around 30 minutes in total, these cakes were ready just in time to settle down in front of the TV ready for Britain’s Got Talent!

Betty Crocker Devil's Cupcake

Betty Crocker Cake

Find out more about the Betty Crocker range here

Marble Cake Muffins

Muffins are something that I usually don’t make. I don’t know why seeing as I eat them all the time! I discovered this recipe online at the Petit Chef website. I was intrigued to try them since they use plain flour and oil as opposed to self-raising flour and butter. Although these muffins were yummy, they had more of a savoury rather than sweet taste which I wasn’t expecting. I decided to research this and found that muffins generally are a “semi-sweet” cake, something which I hadn’t thought of before, I just thought they were a bigger size version of a cupcake! Nevertheless, these were muffins were tasty just perhaps not for someone who has a super sweet tooth like me.



– 280g plain four
– 1 tbsp baking powder
– pinch of salt
– 115g caster sugar
– 2 eggs
– 250ml milk
– 6 tbsp of vegetable oil
– 1 tsp vanilla extract
– 2 tbsp cocoa  powder
1. Firstly, preheat your oven – Gas Mark 6/200°C
2. Place 9 muffin cases in a muffin tin.
3. In a bowl place all of the dry ingredients. Start by sifting in the flour then the baking powder, and salt. Stir in the sugar.
4. In another bowl beat the eggs lightly gradually adding the milk, oil and vanilla extract.
5. Gently stir until a thick creamy mixture forms.
6. Equally divide the mixture in half. Leave one half plain vanilla and with the other, add in the cocoa powder and mix.
7. Divide the mixture into the muffin cases. This is where you can be creative! Mix up the chocolate and the vanilla, swirl the mixtures together with a fork, make crazy patterns or place the chocolate on the bottom, vanilla on top… its completely up to you!
8. Bake in the centre of the oven for 20 minutes.
Marble Muffin

Betty Crocker Sunny Lemon Drizzle Cake Review


Sunny Lemon Cake Mix

Included in in your Sunny Lemon Cake Mix is the cake batter and the lemon glaze icing. This cake is so simple to make. All you need to do is adLemon Cake 3d  eggs, oil and water to the cake mixture and bake! Literally, it will take you a few minutes to prepare the batter before putting it in the oven. Honestly, it took longer to grease and line the tin than it did to actually make the cake!
For the icing, add a splash of water and drizzle on your cake and thats it! The icing is so yummy, it has a great lemon flavour but sweet too, there is a good amount so if your like me with a sweet tooth, its perfect!

The cake itself is so light, moist and fluffy and has a really good lemon taste which I was surprised at as the smell of lemon wasn’t strong when baking. Also, the cake is a generous size, I know with some cake mixes, they have hardly any mixture at all and you end up with a bite of cake rather than a slice! (or in my case, a wedge of cake)

So, if you don’t fancy baking a cake from scratch and just want something easy and fun to do on a Sunday afternoon, I would highly recommend this Betty Crocker Sunny Lemon Cake Mix, it’s quick and easy, uses ingredients you’ll have in the cupboard and most importantly it tastes great!

My only advice to you is, if your going to bake a cake using cake mix and pass it off as your own – just don’t get caught!

Betty Crocker Sunny Lemon Cake Mix – Avaliable from leading supermarkets, £2.15