This is one of my favourite recipes from The Hummingbird Bakery Cookbook. I’ve made it so many times as a staple when we have a surprise guest come over for a meal. It’s quick, simple and bakes while you’re having dinner or lunch. We always have lemons in the house but it works just as well with Oranges or Limes.
This version has a slight twist on the drizzle – some Lemon, Basil, Bay and Juniper Vinegar from Womersley. It’s quite sweet and if you warm it slightly, it’s easier to drizzle in.
- 320g caster sugar
- 3 eggs
- Zest of 2 lemons
- 250g plain flour
- 1.5 tsp baking powder
- 1 tsp salt
- 250ml whole milk
- 1/2 tsp vanilla extract
- 200g unsalted butter
- A bottle of Womersley Lemon, Basil, Bay and Juniper Vinegar
- A KitchenAid mixer with a paddle attachment or a handheld whisk
- A 2lb loaf tin
To make it
- Preheat the oven to 170C
- Melt the butter and set aside.
- Sift the flour, salt and baking powder into a large bowl and set aside.
- Mix the milk and vanilla extract together in a jug and set aside.
- Put the sugar, eggs and zest into the KitchenAid and beat on speed 2 until it’s well combined.
- Add a little flour mixture until well combined and then add a little milk mixture until well combined.
- Do this again two more times until all the flour and milk mixture are gone.
- Turn the KitchenAid to speed 4 or 5 and blitz until the mixture is light and fluffy.
- Turn it back to a slow speed and pour the melted butter in slowly and beat this together until it’s all combined.
- Pour the batter into the loaf tin. I fill it til it’s about 2cm away from the top because it does rise a fair bit. I usually have a little leftover which I put into 4 cupcake cases for my girls.
- Bake on the middle shelf for exactly 1 hour and 15 minutes. I love this about the Hummingbird recipes. They are always spot on with timings! The sponge will be golden brown when it’s ready. I test it with a cocktail stick to be on the safe side.
- When the hot cake comes out of the oven, prick it with a spaghetti stick and then drizzle some warmed Womersley Vinegar over the top. It should seep into the holes nicely.
- Leave it to cool a little bit more but serve warm with a dollop of crème fraiche.