Lemons – The Good News

Why are Lemons a Good Thing to Have?

Acidic by nature, lemons and limes are alkalizing once eaten, due to their high alkaline mineral content. It is not the pH of the food in its natural state, it is the effect it has on the body that is important.

Delicious in a lemon cake, or freshly squeezed over vegetables, salad or washed, sliced and left to permeate in drinking water, here are a few of the benefits of lemons:


  • Lemons are antiseptic
  • Lemon water aids digestion and can ease heartburn and bloating
  • Lemons cleanse and stimulates the liver and kidneys
  • Lemon juice contains calcium, magnesium and potassium
  • Lemon juice has been known to relieve asthma
  • Because it is high in Vitamin C, warm lemon water is a favoured remedy for colds/flu
  • Lemon juice is a great skin cleanser
  • It can kick start one’s metabolism when taken first thing in the morning.


  • Always wash your lemons thoroughly to remove any residual spray – or purchase organic lemons. Even better, plant a lemon tree of your own.
  • Just be sure not to clean one’s teeth for at least half an hour afterwards. Otherwise, the enamel on your teeth might begin to break down.

Click on the title of any of the Cakes/Cookies listed below for recipes of delicious and easy ways to incorporate lemon into your diet.

Scroll further down for a no-fail Lemon Cake recipe that I can recommend.

Lemon and Ricotta Ring Cake

IMG_20150215_161353 (Small)

Lemon Madeira

lemon madeira

Lemon Biscuits

Lemon Cheesecake

LEMON Cake Recipe

(from The Australian Woman’s Weekly)


  • 125g butter, softened
  • 1 tablespoon finely grated lemon rind
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • ½ cup (75g) plain flour
  • ½ cup (125ml) milk – fill to within 1/8 Inch of brim of measure with milk, then top up with lemon juice


  1. Preheat the oven to moderate (180°/160°C fan-forced)
  2. Grease a deep 20cm round or large loaf pan, then line the base with baking paper.
  3. Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy.
  4. Add the eggs, one at a time, beating until combined between additions.
  5. Stir in the sifted flours in two batches with the milk.
  6. Spread the mixture into the prepared pan.
  7. Bake in a moderate oven for about 35 minutes or until the cake is cooked when tested.
  8. Allow cake to stand for 15 minutes before turning the cake onto a wire rack to cool.
  9. Pour icing (see below), over cake whilst still warm

Note: I don’t make icing or a topping, as the cake is sweet enough and nice enough without, but if you wish to make it, and add even more lemon juice, here it is……


Combine ½ cup (125ml) lemon juice and ¼ cup (55g) caster sugar in a jug and stir until the sugar is dissolved.

Pour the topping over the cake whilst it is still warm from the oven.

This cake is suitable to freeze but not suitable to microwave.


35 thoughts on “Lemons – The Good News”

      1. They would dress any raw salads or cooked greens… hot lemon, ginger & honey drink after dinner… lemon curd on Breton biscuit… etc etc etc…!

        Liked by 2 people

  1. I always have them on hand for the very reasons you mention here. Heading in the kitchen to make a cup of hot lemon water. Use it to make my own salad dressings and squeeze a little into my mashed avocado with spices that I fill my celery with instead of nut butter. I’ve never made a cake with it as no one in my family would eat it but me. I love it in anything. I do wish I could grow my own tree here. Had one in California when I lived there. Miss that tree but didn’t know enough about lemons when I had it. Thanks for the recipes though. 🙂

    Liked by 2 people

    1. No cake eaters in the family, Marlene. Then there is more for you and a friend who might be visiting for a cuppa? I like the sound of the filled celery sticks. I might include that in my lunch today. We left a mature lemon tree behind when we moved recently. Covered in lemons that were just ripening. The home grown ones have so much more juice than the ones from the shops.

      Liked by 1 person

      1. No LEMON cake eaters. ;( We sold a house in California for the orchard in the yard. They made an offer before coming to see the inside of the house. We had lemons, navel oranges, apricots, mulberries and a garden plot on 3/4 of an acre. Unheard of in Burbank. The apricots were the best ever anywhere. Markets really can’t compete with the taste as you say.

        Liked by 2 people

  2. Amanda, the recipe and cake look mouth-watering and I now know what I will be baking next! 😀 I love lemons but just forget to buy them … they are so tasty in water but I’ve never thought to drizzle over a salad, I’ll try that! A great list of the positive benefits of lemons and great advice about not brushing one’s teeth immediately after! A tantalising post indeed!

    Liked by 2 people

  3. I enjoy lemons in my water and sweet tea. Nothing like the smell of fresh lemons in the kitchen. We make an Italian cookie called Anginettes that has lemon extract in it. Your recipes look great! I’m doing the April A to Z of all Italian Foods on my blog.

    Liked by 2 people

    1. Apparently it is quite important to do so. I have a friend who ate loads of fruit all the time, thinking she was doing the right thing health wise and she had enormous problems with loss of tooth enamel. If we wait, it can’t hurt, but how many people have orange juice for breakfast and then clean their teeth!

      Liked by 1 person

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