Benjamina Ebuehi's mint & lemon drizzle cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Benjamina Ebuehi’ s mint & lemon drizzle cake recipe By Benjamina Ebuehi - March 27, 2022 A classic lemon drizzle cake is pretty hard to beat. It’s got the perfect balance of sweet and sharp, and a soft, buttery crumb that gets drenched in lemony syrup. This version is all of those things but with some extra brightness and fragrance from a good handful of fresh mint. It’s such a simple twist but wins big on the flavour front. Laura Edwards SERVES 8-10 250g caster sugar 10g fresh mint leaves, plus extra to decorate 200g unsalted butter, plus extra for greasing Finely grated zest of 2 lemons 3 eggs 270g plain flour 1 1⁄2 tsp baking powder 1⁄4 tsp salt 2 tbsp milk FOR THE SYRUP 50g caster sugar Juice of 2 lemons 3 fresh mint leaves FOR THE FROSTING 70g icing sugar 2-3 tbsp lemon juice (from about 1 lemon) Preheat the oven to 180C/160C fan/gas 4. Grease and line a 900g (2lb) loaf tin. Add the sugar and mint to a food processor and blitz until the mint is finely chopped. Cream the butter, minty sugar and lemon zest together with an electric whisk for 3-5 minutes until really 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 pan and smooth the top. Bake for 50-60 minutes until golden and a skewer inserted at the middle of the cake comes out clean. Meanwhile, make the syrup. Heat the sugar, lemon juice and mint in a small saucepan until the sugar dissolves. Let it simmer for 1 minute before removing from the heat. When the cake is out of the oven, use a skewer or toothpick to prick the whole surface. Pour the syrup on top, letting it seep into the holes. Leave the cake to cool completely in the tin. 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. Remove the cooled cake from the tin and pour the frosting on top, letting it drip down the sides. Top with a couple of small mint leaves before serving. Buy the book Our recipes are from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi, published by Quadrille, price £22. To order a copy for £18.70 until 11 April, go to mailshop.co.uk/books. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved