Hello lovelies, I do hope you’ve had a good week.

We have just returned from a gorgeous half term break in Devon. Mr. L and I plunged head long into middle age as we stuck our national trust badge onto the Yeti and embarked on days filled with bracing walks, fish and chips by the sea and evenings spent reading and puzzling over jigsaw’s. All this hedonistic activity took place in a chic and cosy cottage at Mazzard Farm in Ottery St. Mary. Now, having a holiday isn’t quite as straightforward as it  once was since the littl’n came along, but the owners Ruud & Jac have put a lot of thought into keeping tiny despots occupied – an indoor play area stuffed with toys, an outdoor wooden fort complete with slides and swings, plus goats, chickens and the resident cats to pet. Happily not all the the fun has been reserved for the little ones as Jac is a qualified Complimentary Therapist and offers treatments on-site. I treated myself to a Japanese Facial Massage which I hope has gone some way to reversing the ravages of three years of minimal sleep.

We had a fab time exploring this beautiful corner of Devon, highlights for us were, the beach at Beer, Bicton Park, Budliegh Salterton seafront and Lyme Regis. Here are a few snaps I took along the way…..

Back at the farm there where lots of foodie goodies for us to buy, we just had to pop money in the Honesty Bowl and we could load up with freshly squeezed apple juice, eggs, homemade marmalade and these pastel pretty duck eggs. I couldn’t resist taking a few of these home with us so that I could have a bash at baking with them.

And now here we are, back in our corner of South London. I can feel the Sunday dread of going back to work creeping in but before it does, Mr. Love has taken Little Love with him to the tip ( is a weekend complete without a trip to the dump? ) so that I can potter about the kitchen with The Archers blaring and crack on with some cake.

I really wanted the flavour of these voluptuously yolked duck eggs to shine, so I opted for a plain cake – a good old Madeira Loaf. When I say plain please don’t think I mean this in a disparaging way, these types of cakes are my absolute favourite! There is something wonderfully stoic about an austerely unadorned loaf. They have an elegance that her showier buttercream and be-sprinkled layer cake sisters will never have ( read into this what you will…. ). The only extra element I added was some vanilla bean, just to emphasise the sweet custardy egginess of the cake.

And here she is. Just look at that golden crust! The crumb is really light and fluffy which – according to Google – is what you should expect from a cake made with duck eggs. To be honest I’m not sure the taste is very different from hens eggs but, for me, this cake has a chink of our wonderful holiday in every piece. That’s the best thing about baking isn’t it? Not just the actual cake ( which is of course fab ) but the love and thought that goes into making it and is therefore passed on to the receiver.

Here’s an idea, instead of rolling out the overhead projector and boring all your mates with your holiday snaps, just whip up a bake inspired by your break ( it’s a break bake! ) and share this with your chums instead.

Happy Baking!


120g Salted Butter
120g unsalted Butter
200g Golden Caster Sugar, plus extra for sprinkling
3 Duck Eggs ( or use 3 large hens eggs )
210g Self Raising Flour
90g Plain Flour
1 Teaspoon Vanilla Bean Paste
2 Tablespoons Whole Milk

23 x 13 x 7 cm loaf tin, lined

Preheat oven to 170C.

Cream the butter, sugar and vanilla until fluffy. Add the eggs one at a time, beating well. Gently mix in the sieved flours and lastly, lightly mix in the milk. Spoon into your tin and bake for 1 hr or until a skewer/ cake tester comes out clean from the centre of the cake. Cover with foil if it’s browning too quickly. Let it cool in the tin.

Love Lemony x


  1. Sounds like heaven! So happy for you!

Lemony loves comments!

%d bloggers like this: