Lemon Cake

6oz Self Raising Flour

6oz Sugar (Castor / granulated)

6oz butter

3 Eggs

1 1/2 Tsp Baking Powder

Juice and Zest of 1 large lemon or 2 small

Cooking time: 15 minutes on Gas Mark 5 / 180c

Serving: Use 2 baking tins 7inch round

1. Beat the butter and sugar until creamy

2. In a separate bowl whisk the eggs slightly then whisk into the butter mixture until a smooth consistency

3. Sieve the flour and baking powder into the mixture and fold in gently until well combined

4. Grate and juice the lemon

5. Put all the zest and 1/3 of the lemon juice into the cake mixture and mix well

6. Divide the mixture evenly between the two tins and smooth and put in the oven to bake

7. Once baked remove from the oven and leave for 5 minutes in the tin until removing and placing on a cooling rack

Icing

4oz Butter

14oz Icing Sugar

Juice of Lemon

Chopped up chocolate

1. Cream the butter until smooth

2. Sieve in the icing sugar and with a whisk, whisk it with the butter until smooth

3. Add the juice and whisk again for a few minutes until the icing is nice and light and fluffy

4. Divide the icing between the cakes, putting slightly more on the one that is the sponge for the bottom

5. On the sponge that is on the bottom top it with strawberry jam

6. Put the other sponge on top and then sprinkle with grated dark and milk chocolate.

Lemon Cheesecake

8oz Biscuits
4oz Butter
Tin of light condensed Milk
8oz Light Cream Cheese
Juice and zest of 1 Lemon

Serving: 6
Dish Size: 8inch
Chilling time: 3 hours +

1. Crush the biscuits in the food processor or with a rolling pin
2. Melt the butter in a saucepan and mix with the crushed biscuit and press into a greased proof dish and put in the fridge to set
3. Cream the cream cheese in a bowl with a fork until smooth
4. Beat in the condensed milk into the cream cheese along with the lemon juice and zest
5. Smooth onto the biscuit base and put in the fridge to set or freezer if short of time

N.B. If you have more people over this recipe is perfect for doubling.

Light Lemon Cheesecake

8oz Biscuits (Crushed)
4oz Butter
4oz Icing Sugar
284Ml Double Cream (Light Elmlea double cream)0
14oz Cream Cheese (Light)
1 Lemon Juice and Zest

Serving: 6-8
Dish Size: 9inch
Chilling time: 2 hours

1. Crush the biscuits in a food processor or with a rolling pin
2. Melt the butter in a saucepan
3. Mix the crushed biscuit with the melted butter and press into the greased proof dish and put in the fridge to set, while waiting make the filling
4. Cream the cream cheese in a bowl with a fork until smooth
5. Sieve in the Icing sugar and beat with a wooden spoon until a smooth consistency
6. Add the Lemon Juice and zest and stir well
7. In a separate bowl whisk the cream until it holds peaks and stir into the cream cheese mixture
8. Put cheesecake mixture on top of the biscuit base and smooth out, making swirls with a knife for a nice design and sprinkle some lemon zest on top for a finish.

N.B. I use light cream and cream cheese to make this a healthier dessert
N.B. You can use Vanilla or orange if you prefer a different flavour

Cream Cheese Icing with Biscuit and Chocolate Crunch

10.5oz Icing Sugar

8oz Low Fat Cream Cheese

Flavouring (Juice and zest of one lemon / 1tsp Vanilla)

1 Flake Chocolate Bar

2 Biscuits

1. Firstly make a sponge using whatever you fancy, I reccommend the basic sponge but prehaps with a tint of Lemon!

2. Cream the cream cheese into a bowl until smooth.

3. Stir in the Icing Sugar and then whisk until the mixture forms a smooth consistency

4. Add the flavouring and stir well

5. Layer the Icing onto the sponge, making swirls with a knife

6. Crush up the biscuits and chocolate and sprinkle onto the cake.

N.B. Be careful not too overwhisk otherwise the icing will become runny.

N.B. This cake will keep a few days, but less than normal buttercream as it is creamcheese.