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Sally Lunn Recipe

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Accompany this brioche like cake with fresh fruit and preserves.

Step 1

Sprinkle yeast over water in small bowl and let stand until dissolved; stir to blend. Let stand until foamy.

Step 2

Butter and flour 9-inch round cake pan. Combine flour, peel, salt, cinnamon and nutmeg in heavy-duty mixer bowl. Add yeast mixture, whipping cream and eggs and beat until smooth and elastic; dough will be sticky. Transfer to prepared pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Step 3

Preheat oven to 400 F. Bake cake until pale golden, 15 to 20 minutes. Transfer to rack. Blend milk and powdered sugar. Brush over warm cake.

Step 4

Using long serrated knife, split cake into two layers. Spread bottom layer with Devon cream. Top with remaining layer. Serve cake immediately.

* Available at specialty foods stores. If unavailable, use 1/2 cup softened butter.

Bon Appetit

Things You'll Need

  • 6 To 8 servings
  • 1 Envelope dry yeast
  • 1/4c Warm water (105 - 115 F)
  • 2c All-purpose flour
  • 2ts Grated lemon peel
  • 1ts Salt
  • 1/2ts Cinnamon
  • 1/4ts Freshly grated nutmeg
  • 1/2c Warm whipping cream (100 F)
  • 2 Eggs, room temperature
  • 1tb Milk, heated
  • 1tb Powdered sugar
  • 1/2c Devon cream *

About this Author

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