It's Mother's Day coming up this Sunday and we're all about treating our awesome mums!
We've put together the ultimate Mother's Day gift edit to make shopping for Mum even easier, allowing for more time to spend planning breakfast in bed. Shop our Mother's Day edit now
Treat your mum this Mother's Day with a special gift from our friends at Dry & Tea. Simply head to our RUBY Instagram @RUBYTAKESSNAPS and comment on our Dry & Tea Mother's Day post with the best thing your mum has ever done for you and go in the draw to win a Dry & Tea package worth $160. The package includes a Blow Wave, Quick Lick Nails & Why Not Massage for you and your mum to enjoy together. The winner will be drawn at 10.00am NZT Friday 6th May.
Good luck #RUBETTES x
In time for Mother's Day this Sunday, we've put together just a few of our favourite mums...
Stuck for what to get your mum? Shop our Mother's Day Gift Edit online now here x
As I'm sure you all know, we have a soft spot for Bluebells Cakery here at RUBY, so we're excited to announce that Karla Goodwin, director of Bluebells Cakery, will be a monthly contributor on our blog!
As it's Mother's Day tomorrow, Karla has shared with us her delicious Lemon Syrup Loaf recipe which we think is the perfect thing to bake for morning tea with mum tomorrow.
My mother was one of the most important influences in helping me to follow my dream of opening my very own cake shop. She’s the reason I am pursuing my love of good quality baking and all things pretty. She spent many weekends teaching me how to bake as a child and I’ll be grateful for that forever.
This moreish lemon loaf recipe is one that all of the mothers who come into my store seem to adore (it must be a mum thing!). I find that baking them in little mini loaf tins and wrapping them individually is a great way to turn them into a deliciously cute gift. So have a go at baking this recipe for Mum this weekend, she’ll love you for it!
Image by Kate Grewal
LEMON SYRUP LOAF
You will need:
- 3 cups (375g) plain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla
- 230g butter
- 2 cups (450g) caster sugar
- 1/3 cup lemon zest
- 4 eggs
For the lemon syrup:
- ½ cup (113gm) sugar
- ½ cup lemon juice
- Preheat oven to bake 180˚C (160˚C fan). Grease and line a 22cm x 12cm loaf tin with baking paper and set aside. Alternatively grease and line mini loaf pans.
- Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
- Combine the milk, lemon juice and vanilla in a jug and set aside.
- Cream the butter and sugar in a bowl with electric beaters or in a stand mixer until very light and fluffy, roughly about 5 minutes.
- Add the lemon zest and mix well, then add the eggs one at a time and mix slowly until almost incorporated. It might curdle at this point but don’t be alarmed it will come together once the flour is added.
- Add half of the dry ingredients and mix until just combined, then add ½ of the milk mixture and mix through. Repeat this process with the rest of the mixture.
- Pour the mixture into the loaf tin or divide between the mini tins and level out with a knife so even and flat.
- Bake in the oven for 30-45 minutes or until a skewer comes out clean.
- While the loaf is baking prepare the syrup by combining the lemon juice and sugar in a small saucepan and cook over a low heat until the sugar has dissolved.
- When the loaf is cooked remove from the oven and pierce the top with several holes with a wooden skewer or toothpick. Pour over the lemon syrup and let the loaf cool in the tin for 20 minutes before turning out on a cooing rack.
The syrup keeps these loaves moist for up to a week in an airtight container at room temperature.