Layered Lemon Drizzle Cake Recipe

I decided to make a “3 tiered” Lemon Drizzle Cake for The Englishman’s and the Father in Law’s Birthday. The recipe below is enough to make three “low” lemon drizzle cake, which stack nicely to make ONE cake. You may choose to half the recipe if you only want to make one simple cake (just use 1 lemon instead of 1.5 lemons). Also, we had some left over butter, cream cheese and icing sugar frosting from another cake we made and we used THAT to stick the cake together, then topped it with some Lemon & Orange jellies.

Easy Layered Lemon Drizzle Cake recipe

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This Lemon Drizzle cake looks “normal” and not the “most exciting”, but it was DELICIOUS!

I used 3 x 20cm baking tins – buttered and floured, to avoid sticking.

Preheat the oven to 180C

delicious Lemon Drizzle Cake (layered)

Lemon Drizzle Cake Ingredients

  • 4 eggs
  • 280g Self Rasing Flour
  • 250g caster sugar
  • 250g butter
  • Teaspoon of baking powder
  • 1.5 grated lemon zests


  • table spoon of sugar
  • 1.5 juice of lemons

Cream Cheese Frosting (half these quantities)*

*as mentioned used LEFT OVER frosting, so half the below should be enough

  • 100g Butter
  • 200g Cream Cheese
  • 400g icing sugar
  • 1tsp of lemon juice

Lemon Drizzle Cake Method

  1. Mix all your cake ingredients with a blender – self raising flour, butter, sugar, baking powder and 4 eggs.
  2. Grate in your lemon. If it is too stiff you can add a splash of milk.
  3. Divide into 3 equal baking dishes.
  4. Place in oven and bake until golden (10-15min). Remove when a knife inserted comes out clean.
  6. Make some holes with a knife and pour over your lemon/ sugar mixtured.
  7. LET COOL. Once cool, put on a rack until you are ready to assemble the cake.
  8. Mix your soft butter, cream cheese and icing sugar + lemon. Then assemble cake. Make sure you leave enough for the top piece.

Easy Yoghurt Pot Muffins – Baking with Kids

The kids love to bake.. and I do let them have a go (and totally mess up our kitchen.. hehehe – but really, the mess is brief and totally worth it in terms of the life skills that they gain from this). Today my kids share with you our Yoghurt Pot Muffin recipe, that is super quick and easy to make. It is a staple in our house that you can easily vary to suit “what you have in”.

Easy Yoghurt Pot Muffin Recipe - fun and easy cupcakes to bake with kids

Easy Yoghut Pot Muffins – Ingredients

  • 1 Yoghurt pot (any flavour approx 125g)
  • 3 pots of plain flour
  • 1 pot of sugar
  • 2/3 pot of vegetable oil
  • 1 egg
  • OPTIONAL – (frozen) berries, choc chips, nuts… whatever takes your fancy!

Bake at 180C until golden.

Now watch the video and see how my kids make these!

Easy Yoghurt Pot Muffins

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Wholesome Fingerfood – Falafel

Like all mothers, I am constantly on the look out for new and interesting dishes to serve to my fussy toddler. I try as often as possible for him to eat our food, but as he has two warm meals a day (and we tend to have one, in the evening), I need more ideas and inspriation – somehow, he always seems to eat the same things! Add to this, that a 9 months, he only wanted fingerfood (luckily this changed when he was a little older) and Pip Squeak will no doubt go through a similar phase. Our staples became quiche (great for veg -will post a recipe ASAP) and meatballs. Both of these freeze really well, so you can always have meals stocked up in the freezer and the “effort” of making it is REALLY worth it!

Easy falafel recipe

And, I don’t know why I didn’t think of this sooner, now I have discovered Falafel! Again, like the meatballs you can make these in the oven, cutting down on “cooker time”, as well as frying fat. I haven’t tried freezing them yet, as they disappeared in no time out our house! But will try out before Pip Squeak starts finger eating, as these will be a great addition to her diet.

Here we go:

  • 1/2 onion (chopped)
  • 1 tin of 420g chickpeas (drained and left to dry a little)
  • Handful or parsley or corriander
  • Tsp ground cumin
  • Tsp ground coriander
  • 2-3 Tblsp of flour (use chickpea flour if wheat intolerant)

Blend (minus flour) together. Once all mushy, add flour, to make managable consistency. Form balls and place in pre oiled tray. Dab with extra oil. Shove in oven for ~30-40 min at 200 C – turn once or twice carefully. Brush with extra oil if necessary!

Eat. Make yoghurt tip if you feel like it!

Have also seen a similar recipe with carrots – so guess you can sneak some veg in if you need to – can imagine courgette would work too, though it is quite wet and may need more flour to help keep it togther. Alternatively, add an egg…

Spinach & Courgette Pastry

Here is a super duper quick and tasty recipe to keep everyone happy.


  • Frozen Puff Pastry
  • Spinach (fresh or frozen)
  • Courgettes
  • Pesto
  • Parmesan
  • Pine nuts
  • Pepper to taste


  • Roll out the puff pastry
  • Add layer of pesto
  • Add layer of defrosted frozen spinach or generous portion of fresh spinach (remember spinach reduces significantly)
  • Slice and add a layer of courgette
  • Sprinkle pine nuts
  • Pepper
  • Add a bit of parmesan in the last 5min of cooking

Place in oven at around 180C for 30-40min. Check on it, when corners go brown, it is ready!


Hope you like it!

For more from me, hop over to Red Ted Art for lots of fun craft ideas and book

Chocolate Chip Muffin Recipe

Time to share some more baking goodies.. this time we have scrumptilious Chocolate Chip Muffins.. who doesn’t love all that chocolate?!?!

Choc Muffins –  the below are plenty for 12 muffins:


Dry ingredients:

  • 180g self raising flour
  • 1.5 tsps baking powder
  • 1.5 tbsp cocoa powder
  • 120g caster sugar
  • 100g chocolate chips (I chopped up a bar of chocolate!)

Wet ingredients:

  • 180ml milk
  • 60ml vegetable oil
  • 1 medium egg
  • 1 tsp real vanilla extract

Handy Hint


  1. Preheat oven to 200C/Gas Mark 6 and fill a 12 bun muffin tray with paper cases.
  2. Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a large jug or bowl.
  3. Mix both together – DO NOT OVER MIX – it will be a lumpy but runny batter. Spoon into the muffin cases.
  4. Sprinkle more chocolate chips on top and then cook for 20 mins or until risen and springy.

Try using other ingredients such as blueberries, cherries, raspberries as a variation. Dust with icing sugar for a perfect finish.