Lemon Rock Cakes

lemon rock cakes with True Citrus on a white plate

Lemon adds a touch of tart to these barely sweetened cakes. Excellent for brunch or served with tea! Recipe submitted by Eileen Hays.


2 1/4 cups self-rising flour (use all-purpose gluten-free flour, if desired)
1/2 cup cold butter
1/2 cup sugar, or honey
2/3 cup mixed dried fruit
1 egg
1 tablespoon milk
1 packet True Lemon

  1. Preheat oven to 400 degrees F.
  2. In a large mixing bowl, combine the flour and butter. Use your fingertips to break up the butter into pieces, mixing until it resembles coarse breadcrumbs.
  3. Add the sugar (or honey) and dried fruit, mix well.
  4. In a separate bowl, beat together the egg, milk, and True Lemon.
  5. Gently add the liquid to the dry ingredients and stir into a stiff dough. Spoon mixture into small rocky-shaped piles onto a greased baking sheet.
  6. Bake in the oven for about 15-minutes, until the cakes are golden brown and firm to the touch.
  7. Remove cakes from baking sheet, and let cool on a wire rack.