Lemon Spice Cakes

Preparation info

  • Makes about

    2 dozen

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A mixture that can be baked in a large tin and then cut into several smaller pieces is always quicker to make and less trouble to cope with. Once cut, store these cakes in a covered tin to keep them fresh and moist.


  • 100 g/4 oz plain flour
  • 1 level teaspoon baking powder
  • ½ level teaspoon ground cinnamon
  • ¼ level teaspoon ground nutmeg
  • 100 g/4 oz quick-cooking rolled oats
  • 50 g/2 oz walnuts, finely chopped
  • 175 g/6 oz butter
  • 225 g/8 oz soft brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla essence
  • finely grated rind of 1 lemon
  • 2 tablespoons lemon juice
  • 3 tablespoons milk


    Sift the flour, baking powder, cinnamon and nutmeg on to a plate, add the rolled oats and chopped walnuts and set aside.

    Cream the butter in a basin, then beat with the sugar until light. Lightly mix the eggs with the vanilla essence, lemon rind and juice and beat into the creamed mixture a little at a time. Fold in the flour mixture, along with the extra milk if needed, to make a soft consistency. Spoon into a medium-sized greased and lined shallow baking or roasting tin and spread the top smoothly. Bake in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) for 30–35 minutes until golden brown. Remove from the oven and set aside while preparing the glaze.

    Sift the icing sugar and mix to a smooth glaze with the lemon juice. Pour over the top of the warm cake and spread smoothly. When the cake is cold, loosen the sides and lift from the tin. Cut into squares.