| Prep: 20 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 7g | 35g |
| sugars | fibre | protein | salt |
| 25g | 2g | 5g | 0.75g |
I can’t help letting my heart spill over when I think about the Woodruff and Lemon Drizzle Cake. It’s reminiscent of the fruit cake family, yet dances to a league of its own, twirling with the sweet notes of Woodruff and the tang of lemon. Very much like me, it allows its roots to show but isn’t afraid to twist things a bit. Just like how I take pride in my Texan heritage, soaking in the warmth of Southern hospitality while redefining what traditional means.
Just like my beloved Texas, this cake stands humbly in its glory. But step closer and you’ll see a symphony of flavors playing out, harmonious in their enchanting contradictions. The Woodruff lends an earthy sweetness, a stark contrast, yet graceful partner to the bold and tangy lemon. It’s like a melodious country song, transporting you to the mesquite-spotted landscapes under the sun-kissed skies, intertwined with the soul of Europe’s enchanting forests.
Reasons to Love the Recipe
There is much to love about the Woodruff and Lemon Drizzle Cake beyond its delightful taste. For starters, the delightful lemon is a fantastic source of Vitamin C, a potent antioxidant known to promote heart health and help control weight. Not to mention, it adds a burst of freshness that brightens up the rich, buttery goodness of the cake.
As for the Woodruff, it’s more than just a garnish. This quaint herb, commonly used in Germany to flavor May wine, possesses a unique sweet flavor, similar to vanilla and hay. Some people believe it has calming properties. So, in essence, every bite of this cake offers a bit of comfort, a culinary hug if you will, that’s hard to resist.
Recipes that go well with this Dish
This cake pairs wonderfully with a myriad of dishes. A scoop of homemade vanilla ice cream can transform it into a summer-ready dessert. If you’re looking for something more festive, serving it with roast beef and Yorkshire pudding can render a traditional English high-tea touch.
This cake is also a lovely companion to a simple cup of afternoon tea. A slice of this cake, a cup of tea, a good book in hand – sounds like a perfect recipe to me!
Be it as a centerpiece at your festive spread or a star at your casual gatherings, the Woodruff and Lemon Drizzle cake promises a beautiful mix of flavors that’s bound to leave an indelible mark. Try it once and you’d ask yourself why you didn’t sooner.
What You’ll Need
<li>1/2 cup unsalted butter</li>
<li>1 cup sugar</li>
<li>4 large eggs</li>
<li>1 1/2 cups self-rising flour</li>
<li>1/2 cup Woodruff syrup</li>
<li>1 tsp baking powder</li>
<li>Zest of 2 lemons</li>
<li>2 Lemons for juice</li>
<li>1/2 cup powdered sugar</li>
<li>1/2 cup Woodruff leaves (optional for decoration)</li>
</ul>
Method
<h3>Step One</h3>
<p>Preheat your oven to 180°C (160°C fan) mark 4. Grease a round cake tin (about 2in deep) and line the base with a piece of parchment paper.</p>
<h3>Step Two</h3>
<p>In a large bowl, beat the butter and sugar together until light and fluffy. Then beat in the eggs one at a time, making sure each one is fully combined before adding the next.</p>
<h3>Step Three</h3>
<p>In a separate bowl, combine the flour, baking powder, and lemon zest. Gradually add this dry mixture to the wet ingredients, mixing well after each addition.</p>
<h3>Step Four</h3>
<p>Pour in the Woodruff syrup and mix until the batter is smooth and well combined.</p>
<h3>Step Five</h3>
<p>Pour the batter into the prepared cake tin and bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a skewer inserted into the middle comes out clean.</p>
<h3>Step Six</h3>
<p>While the cake is cooling in its tin, juice the lemons and stir the juice into the powdered sugar to create a drizzle. Poke holes all over the cake with a skewer or fork and pour the lemon drizzle over so that it soaks into the cake.</p>
<h3>Step Seven</h3>
<p>Once the cake is fully cooled and the drizzle has set, remove it from the tin. If you like, you can decorate with Woodruff leaves before serving.</p>
