THE DIG + LEMON DRIZZLE CAKE

I was immediately pulled into this story about the discovery of the incredible Sutton Hoo treasure in 1938 (read about it here). I also love that this movie is a CherryPicks triple threat (passes the Bechdel test, written and/or directed by a woman, and demonstrates gender balance in key areas of production).

Directed by: Simon Stone

Starring: Carey Mulligan, Ralph Fiennes, and Lily James

Screenplay by: Moira Buffini (based on the novel by John Preston)

Basil Brown: “Have some lemon drizzle cake*, Mr. Phillips. It is most refreshing.”

*Technically, lemon drizzle cake wasn’t invented until 1967 by Evelyn Rose. Oops! Let’s chalk it up to creative (but delicious) liberties.

Lemon Drizzle Cake (adapted from Baking with Kim-Joy’s Lady Lemon Drizzle Cake)

180 g. (3/4 c. plus 2 tsp.) unsalted butter, at room temperature, cubed, plus extra for greasing the pan

180 g. (1 cup) granulated sugar (I used superfine/Baker’s sugar)

1/4 tsp. salt

5 eggs

grated zest of 2 large lemons

1/2 tsp. vanilla bean paste

220 g. (1 2/3 c.) self-rising flour

1/4 c. whole milk

For the lemon simple syrup:

80 g. (1/3 c.) granulated sugar (I used superfine/Baker’s sugar)

1/2 c. lemon juice

For the lemon glaze:

210 g. (1 1/2 c.) powdered sugar

2 1/2 tbsp. lemon juice (plus more as needed)

Preheat the oven to 350 degrees (Fahrenheit). Grease a 9-inch round baking tin and line the base with parchment paper.

Add the butter, sugar, and salt to a stand mixer fitted with the whisk attachment. Beat on medium speed until the butter is smooth. Increase the speed to high and beat until the butter is fluffy and pale in color.

Lightly beat the eggs in a separate bowl. Add the eggs, 1 tbsp. at a time, to the creamed butter and sugar mixture, beating well after each addition. Add the lemon zest and vanilla bean paste and mix to combine.

Add the flour and milk and mix on low speed until just combined.

Spoon the mixture into the prepared tin and bake for 30-40 minutes, until a knife inserted into the center comes out clean.

While the cake is baking, make the lemon simple syrup: Heat both ingredients in a small pan over medium heat, stirring occasionally, until the mixture comes to a simmer. Simmer for 2 minutes, then take off of the heat.

When the cake is baked, run a knife around the edges and turn out onto a rack. Peel off the parchment paper.

Flip the cake back over and immediately poke holes all over the surface. Use a pastry brush to soak the cake with all of the lemon simple syrup, then leave to cool.

Meanwhile, make the lemon glaze: Whisk the powdered sugar and lemon juice together in a bowl until there are no lumps. Add more lemon juice if the mixture seems too stiff.

When the cake is only slightly warm to the touch, spread on the lemon glaze.