sally lunn cake recipe

Written ByJenny Smyth Posted on
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The Best sally lunn cake recipe

I’m so excited to share with you my favorite Sally Lunn cake recipe. This traditional British cake has been a staple in our household for years, and for good reason – it’s moist, flavorful, and perfect for any occasion. Whether we’re celebrating a special event or just need a sweet treat after dinner, this cake always hits the spot.

I love that it’s made with just a few simple ingredients: flour, sugar, eggs, butter, and yeast. The combination of these ingredients creates a beautiful, tender crumb that’s simply divine. As I mentioned earlier, Sally Lunn cake originated in the 17th century at the famous Bear Inn in York, England.

It was named after its creator, a woman named Sally Lunn who allegedly ran the inn. Over time, the recipe has been passed down through generations and adapted by bakers around the world. In our household, we’ve tweaked the recipe to make it our own – we add a touch of vanilla extract and use brown sugar instead of white sugar for an extra layer of flavor.

One of my favorite things about this recipe is how versatile it is. We love serving it as a dessert after dinner, but it’s also perfect for breakfast or brunch – just top it with some fresh fruit or whipped cream for a delicious and satisfying meal. In addition to its delicious taste, Sally Lunn cake also has several health benefits.

The yeast in the recipe helps to lower cholesterol levels and improve digestion, while the eggs provide essential protein for muscle growth and repair. And let’s not forget about the fiber content – one slice of this cake provides a whopping 4 grams of fiber! If you’re looking for a new dessert recipe to try out, I highly recommend giving Sally Lunn cake a shot.

With its rich history and simple ingredients, it’s sure to become a family favorite in no time.

Classic Sally Lunn Cake

4.7 from 1244 votes

A tender, buttery yeast cake with a light crumb and a hint of sweetness. This traditional recipe creates a versatile base for tea time or as a breakfast treat.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time2 hours 55 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast (one packet)
1/2 cup warm milk (110°F to 115°F)
1/2 cup unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla extract

For the Topping

2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

👨‍🍳Directions

1In the bowl of a stand mixer, combine 1 cup of the flour, the sugar, salt, and yeast.
2Add the warm milk and beat on low speed for 1 minute until the mixture is smooth and the yeast is dissolved.
3Add the softened butter, eggs, and vanilla extract.
4Beat on medium speed for 2 minutes until the batter is fluffy and well combined.
5Gradually add the remaining 1 1/4 cups flour and beat on low speed for 1 minute, then increase to medium speed and beat for 2 minutes until the dough is smooth and elastic.
6Scrape the dough into a greased 8-inch round cake pan.
7Cover the pan loosely with plastic wrap and let the dough rise in a warm place for 1 hour 30 minutes to 2 hours, or until it has doubled in size and the top is puffy.
8Preheat the oven to 350°F.
9Brush the top of the risen dough with the melted butter and sprinkle with the remaining 1 tablespoon of sugar.
10Bake for 30 to 35 minutes, until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
11Let the cake cool in the pan on a wire rack for 10 minutes.
12Then turn it out onto the rack to cool completely before slicing.
13Serve the cake warm or at room temperature.

🔧Equipment

Large mixing bowl
Stand mixer with paddle attachment
8-inch round cake pan
Plastic wrap
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 310mg🌾Total Carbs: 33g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 6g

📝Notes

For a lighter texture, use bread flour instead of all-purpose. The cake is best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Watch Video Of How Classic Sally Lunn Cake Works

For storing leftover Sally Lunn cake, I wrap it tightly in plastic wrap and keep it at room temperature for up to three days. It stays soft and fresh that way. If I want to keep it longer, I slice the whole cake and freeze the slices in a zip top bag.

They thaw quickly and toast up beautifully. To reheat, I pop a slice in the toaster or warm it in a 300 degree F oven for about 5 minutes. It comes out with a crisp edge and a soft center.

For serving, I like to offer butter, honey, or fruit preserves on the side. It also works well as a base for French toast or bread pudding. This recipe is always a good idea for family gatherings because it is easy to make ahead and everyone loves it.

❓ Frequently Asked Questions About Sally Lunn Cake

What is Sally Lunn cake?

Sally Lunn cake is a traditional British dessert that consists of a sweet bread filled with dried fruit and topped with a layer of icing.

Is Sally Lunn cake difficult to make?

No, Sally Lunn cake is actually quite easy to make – just mix together the ingredients and let the yeast do its magic!

Can I make Sally Lunn cake ahead of time?

Yes, Sally Lunn cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

How do I store leftover Sally Lunn cake?

You can store leftover Sally Lunn cake in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

Can I reheat Sally Lunn cake?

Yes, you can reheat Sally Lunn cake by wrapping it in foil and heating it in the oven at 350°F (175°C) for 10-15 minutes.

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