After a quick bit-o research I discovered that Sally Lunn breads have been around since the 1700s. Most likely they originated in France but there are variations on the original recipe from England and lots from the U.S.
No idea where Grandma Mary stumbled upon this one but I like it because, unlike the original recipe, there is no yeast involved. Which of course means, less prep time. And for your sake, it’ll intimidate a lot less of you!
Prep some strawberries with powdered sugar, add a generous scoop of fresh whipped cream and this is a delicious base for strawberry shortcake!
Sally Lunn Cake
2 cup flour
1/2 tsp salt
3 Tbsp sugar
4 tsp baking powder
1 whole egg or 2 yolks
2/3 cup sweet milk
4 Tbsp melted butter
Preheat oven to 375 degrees. Grease and flour a 9-inch round pan.
Whisk flour, salt, sugar and baking powder together. In a large bowl whisk the egg and milk together, then ad the melted butter. Pour the dry ingredients over the liquid and beat until well incorporated. You will have a thick, biscuit-like dough. Spread it into your prepared pan and place in the oven. Bake for 10 minutes at 375 degrees, then increase to 425 degrees for an additional 10 to 15 minutes (until toothpick comes out clean.)
Total baking time is between 20 and 25 minutes.
Everything is ready to go!
Whisk the dry ingredients together.
Then get the liquids going. Egg and milk first.
Then butter. Then add the dry.
Once the dry ingredients are well incorporated, you’ll have a thick batter/dough.
Pat it into your grease and floured baking pan and into the oven.
It’ll be golden and ready for some strawberries, just out of the oven!
This is best, the day it is made. Strawberries and whipped cream…it is almost that time of year!
Who’s ready for Spring?!
