Condiments/ Recipe

Lemon Sugar

Oh Good morning to you lovelies!

How was your weekend? What did you get up to? I worked. All weekend I had “a case of the Mondays”… (best. movie. ever.).

Today though is my day off and I’m spending it the best way I can in the city – blogging, cooking (watch for recipes later this week!), reading in the back yard sun, going for lunch and a stroll with John, gardening (the beds desperately need some attention) and drinking wine. Does life get any better than this??

As promised, here is the brief but finishing touch for the Strawberry Buttermilk Cake recipe. It’s lemon sugar. And it’s easier than you’d think…

Lemon Sugar


  • 1 C White Sugar.
  • Zest of 1 Lemon.


  1. In a mortar and pestle, bash the two together.
  2. Spread over a baking sheet nice and thin and let dry at least one hour.
  3. Put into a clean jar and save for future use. Sprinkle over (and in) anything that you'd ordinarily use sugar for - only now you get a zippy and subtle citrus background flavor!
  4. Eat.




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  • Wandering Coyote
    August 1, 2011 at 5:28 PM

    Love your now template!

    I was a total homebody this weekend, but I was productive, which felt good. I’m going to try to work on ReTorte today – it’s been too long since I’ve put anything meaningful up there.

  • Kristy Lynn
    August 1, 2011 at 5:33 PM

    @ Wandering Coyote: Thanks love! Mervi @ Design by Wushka designed it (and installed!) for me… I miss ReTorte – get over there!

  • ElfRenee
    August 2, 2011 at 3:05 AM

    Ooh, sounds amazing! And easy enough for me, even. 🙂

  • Peggy
    August 2, 2011 at 11:58 AM

    Hope you had a relaxing day off (I was off yesterday too, but definitely didn’t get as much done as you did, I’m sure!)

    This lemon sugar sounds awesome – I might have to whip up a batch to start sprinkling on everything (well not everything, but most things!)

  • Eron
    August 2, 2011 at 1:47 PM

    So simple! I love it. I imagine it as a sweet gift in a pretty little jar with a pretty little bow, too.

  • Shaheen
    August 3, 2011 at 6:28 PM

    I can see this going excellently with ice-cream.