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Whitby Lemon Bun’s

Behold the jewel in Whitby’s culinary crown, the Whitby Lemon Bun. Today the Team at LYC find out the facts behind this delicious confectionary that has been enjoyed in Whitby for over a century.

Credit for the creation goes to Botham’s of Whitby. An institution in the town who’s humble beginnings began over 150 years ago as Elizabeth Botham began by selling her bread and cakes from a basket at the local market and eventually bought the premises on Skinner Street.

Fast forward to today and this is a thriving business which has captured the online market, expanded it’s retail operation into new areas with even more ambitious plans for a new site development at it’s Enterprise Way bakery this year.

Back to the bun’s, these beauties have been made and enjoyed in Whitby for over 100 hundred years and if you’re not had the pleasure of tasting one, you must remedy that immediately. Expect a soft, lightly fruited teacake, generously topped with zesty lemon icing and perfectly paired with a cup of tea.

I understand from the team at Botham’s of Whitby that there is a long-standing debate about how to eat a Whitby Lemon Bun. I’m assured that the traditional method is to split the bun in half (buttering at this stage is optional and also highly debated!) before turning the lemon topping inside and eating it like a sandwich.

However you choose to eat it, it feels good to know that this teatime treat is a symbolic part of Whitby’s history and testament to the fantastic local food producers in this area which in the case of Botham’s of Whitby, span an impressive five generations.

So raise your mugs and toast with us the Whitby Lemon Bun!

By Team LYC

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