Milk & Mode is the personal blog of Carol Han, who’s gigs in the fashion world include editor, writer, and, currently, one half of digital consultancy firm CA Creative. She’s also an incredibly prolific home cook, which is why Milk & Mode explains how to prep quick and delicious recipes in a shoebox-size city kitchen like Han’s own cook lab. Here, she shares her recipe remake of Tea & Sympathy‘s Sugar-Glazed Lemon Cake for you to attempt at home – or to inspire you to place an order.
The Dish: Sugar-Glazed Lemon Cake Restaurant:Tea & Sympathy When to Eat It: On a lazy Sunday afternoon when you’re hanging around the house, reading the weekend paper, and sipping tea or coffee. Level of Difficulty: (Scale 1-5) 2 Restaurant vs. Home: I love the atmosphere at Tea & Sympathy—a friend brought me there for the first time a few months ago and I fell in love with the tiny tables, the saucy waitresses, and most of all, their old-fashioned beef stew. I was so enamored with it that I went next door to buy their cookbook right after our meal, and made this lemon cake from it the next day. It comes out absolutely delicious, but if you’re craving the whole experience, I would highly recommend making a stop at the restaurant. Drink Pairing: A strong black or green tea.
Recipe: Sugar-Glazed Lemon Cake adapted from Tea & Sympathy, by Anita Naughton and Nicola Perry Ingredients: For the cake: 1 1/2 sticks unsalted butter 3/4 cup sugar 2 large eggs, beaten 1 1/2 cups sifted all-purpose flour 1 teaspoon baking powder Juice and zest of 2 lemons 1/4 cup whole milk For the glaze: 1/2 cup sugar Juice of 4 lemons
Directions: Preheat the oven to 350 degrees.
To prepare the cake: Grease and flour an 8 x 4 1/2 x 3-inch loaf tin. In an electric mixer, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. With a spatula, fold in the flour and baking powder. Add the lemon juice and zest and the milk a little at a time.
Transfer the mixture to the loaf tin and bake for about 1 hour, until the top is a deep burnished brown, and soft and spongy to the touch. It is done when a knife inserted into the middle of the cake comes out clean.