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Not a definitive list - but definitely some of our favourites!


We'll add new ones, as and when, and wherever possible we've acknowledged the source and/or whoever recommended it. 


To be frank, it's very handy to refer to the recipes on the tablet or dreaded smartphone, when you are in the kitchen, cooking.



Very quick and easy to make - you can cream the butter and sugar, fold in the flour if you want to feel you're doing it 'properly'. 

Frankly I bung it all in the food processor and blitz it - and the taste and texture doesn't seem to suffer at all.



175g self raising flour
175g caster sugar
125g unsalted butter
zest 1 lemon
2 large eggs
70ml milk

23x13x7cm loaf tin buttered and lined

For the syrup:

Juice 1 and a half lemons
100g icing sugar

For the glaze:

juice of 1/2 a lemon
150g icing sugar



Preheat your oven to 180 C/ gas mark 6.
Butter and line your loaf tin well.

Cream together butter and sugar and add eggs and lemon zest, beating them in well.
Gently fold in the flour, mixing thoroughly and then add the milk.

(So say the 'official' instructions. I put all the cake ingredients straight into the food mixer and blitz them all up together until you get a good, smooth paste.)

Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

For the syrup:

Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.

As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
Leave cake to cool completely before removing from the tin.

For the glaze:

The glaze is an option - I often don't bother with it, just using the syrup.  Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed. Make sure your cake is completely cool before drizzling with the glaze.


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