JUST ADD HERBS

Benjamina Ebuehi demonstrates how to use fresh herbs in sweet bakes – it really works!

- Benjamina Ebuehi

Mint & lemon drizzle cake

A classic lemon drizzle is pretty hard to beat. Whatever the weather, season or mood, I will choose this cake again and again. It's got the perfect balance of sweet and sharp, and a soft, buttery crumb that gets drenched in lemony syrup. This version is still all of those things, but with some extra brightness and fragrance from a good handful of fresh mint. It's such a simple twist that wins big on the flavour front, giving you a cake that'll feel right at home at any time of the day.

Serves 8-10 VEGETARIAN

200g unsalted butter, plus extra for the tin

250g caster sugar

10g fresh mint leaves, plus extra to decorate

2 lemons, finely zested

3 eggs

270g plain flour

1/2 tsp baking powder

2 tbsp milk

FOR THE SYRUP

50g caster sugar

2 lemons, juiced

3 fresh mint leaves

FOR THE FROSTING

70g icing sugar

2-3 tbsp lemon juice (about 1 lemon)

1 Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin. Put the sugar and mint in a food processor and blitz until the mint is finely chopped.

2 Beat the butter, minty sugar and lemon zest together using 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 1 tsp 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.