Fresh bake

Benjamina Ebuehi’s mint and lemon drizzle cake recipe puts a new twist on a classic flavour combo

HOW TO MAKE MINT LEMON DRIZZLE CAKE INGREDIENTS For the cake: 200g (7oz/¾ cup plus 2 tbsp) unsalted butter, plus extra for greasing 250g (9oz/1¼ cups) caster sugar 10g (¼oz) fresh mint leaves, plus extra to decorate Finely grated zest of 2 lemons 3 eggs 270g (9½oz/2 cups) plain flour 1½ tsp baking powder ¼ tsp salt 2 tbsp milk For the syrup: 50g (1¾oz/1¼ cups) caster sugar Juice of 2 lemons 3 fresh mint leaves For the icing: 70g (2½oz/½ cup) icing sugar 2–3 tbsp lemon juice EQUIPMENT Food processor Electric whisk 900g loaf tin Small saucepan Skewer or toothpick SERVES 10-12 Revive the classic lemon drizzle cake with a hint of freshness from mint leaves. This recipe is one to keep in your archive and bring out again and again whenever you have a fun…

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Mollie (Digital) - 1 Issue, May 2022

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