A lovely lemon cake




Lemon cake: 

180 grams of panela sugar

175 grams plain flour

half a teaspoon of baking powder

half a teaspoon of bicarb soda

120 grams of room temperature butter

two eggs

one grounded pleasures vanilla bean 

zest of one lemon

juice of two lemons (strained if you like) 

100 grams of good quality greek yogurt

Cream Cheese Icing: 

270 grams of sifted icing sugar

175 grams of softened butter 

120 grams of softened cream cheese

lemon verbena - to decorate (if you don't have this in your garden, you should top with mint, blueberries, lemon zest or strawberries - anything you like!) 

one teaspoon of grounded pleasures vanilla extract (or more if you are like us and love the extra vanilla hit)


This cake is just moist and delicious. The cream cheese icing is a huge hit in our house, and to be honest - is the hero of this cake. 

Preheat oven to 170C. 

Find a 20cm cake tin and line it with baking paper and grease the sides. 

Grab a large baking bowl and combine your dry ingredients - flour, baking powder and bicarb soda. Mix them together. 

Get out your kitchen aid or similar mixer - beat the sugar and butter together until creamy, and then add eggs one and a time and combine well. Pour into bowl with dry ingredients - and then add lemon zest, vanilla and lemon juice. Stir together lightly. 

Pop into tin and bake for 45 minutes - ish. 

While it is cooking, pop all the ingredients together in the kitchen aid or like and mix well. 

Take the cake out, pop it on a wire rack and let it cool. 

When it is completely cool - pour on the cream cheese icing and decorate with the lemon verbena leaves. 

Enjoy - this one is so delicious!! 


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