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


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