MINT AND LEMON DRIZZLE CAKE
A classic lemon drizzle has the perfect balance of sweet and sharp, and a soft, buttery crumb drenched in lemony syrup. This version is still all of those things but with some extra fragrance from fresh mint.
SERVES 8-10
✣ 200g (7oz) unsalted butter, plus extra for greasing
✣ 250g (9oz) caster sugar
✣ 10g (¼oz) fresh mint leaves, plus extra to decorate
✣ Finely grated zest of 2 lemons
✣ 3 eggs
✣ 270g (9½oz) plain flour
✣ 1½tsp baking powder
✣ ¼tsp salt
✣ 2tbsp milk
For the syrup:
✣ 50g (1¾oz) caster sugar
✣ Juice of 2 lemons
✣ 3 fresh mint leaves
For the frosting:
✣ 70g (2½oz) icing sugar
✣ 2-3tbsp lemon juice
1
Preheat the oven to 180°C/Gas 4. Grease and line a 900g (2lb) loaf tin. Place the sugar and mint in a food processor and blitz until the mint is finely chopped.
2
Cream the butter, minty sugar and lemon zest together with an electric whisk for 3-5 mins until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Tip in the flour, baking powder and salt and mix on low speed until smooth. Finally, stir in the milk. Pour the batter into the prepared tin and smooth the top. Bake for 50–60 mins until golden and a skewer inserted into the middle of the cake comes out clean. 3
Meanwhile, make the syrup. Heat the sugar, lemon juice and mint in a small saucepan until the sugar dissolves. Let it simmer for 1 min before removing from the heat. 4
Using a skewer or toothpick prick the surface of the cake. Slowly spoon the syrup over top, allowing it to soak in. Let the cake cool completely in the tin. 5
Make the frosting by mixing the icing sugar and lemon juice together until you have a thick but pourable consistency. If it looks too thin, just add a little more icing sugar; if you want to thin it out, stir in a bit more lemon juice. 6
Remove the cooled cake from the pan and pour the frosting on top, letting it drip down the sides. Top with a few small mint leaves before serving.