Summary
At Hapi Bakery, the sister shop to Jess Murphy’s Kai, pastry chef Niamh Heskin creates a lemon drizzle cake inspired by a recipe she learned at McCambridge’s of Galway. She bakes a bright, zesty sponge and finishes it with a tangy drizzle that highlights simple, high-quality ingredients. The recipe relies on superfine sugar because it dissolves quickly, resulting in a finer crumb. If bakers cannot source it, they can pulse regular white sugar in a food processor until fine. She warns against using confectioners’ sugar, as its cornstarch content alters the texture and prevents the intended cake result.
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