Ruby Loves: Mums

In time for Mother's Day this Sunday, we've put together just a few of our favourite mums...

Goldie Hawn

Goldie Hawn

Kate Moss

Kate Moss

Mia Farrow

Mia Farrow

Jerry Hall

Jerry Hall

Judy Garland

Judy Garland



Stuck for what to get your mum? Shop our Mother's Day Gift Edit online now here x

Bluebells Cakery: Mother's Day

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


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


  1. 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.
  2. Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
  3. Combine the milk, lemon juice and vanilla in a jug and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the mixture into the loaf tin or divide between the mini tins and level out with a knife so even and flat.
  8. Bake in the oven for 30-45 minutes or until a skewer comes out clean.
  9. 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.
  10. 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.


Cakes by Anna at RUBY Christchurch

The lovely Anna Worthington, a self taught baker, runs the delicious Christchurch cake company 'Cakes By Anna' which we love!

Anna will be in our Christchurch store on Sunday, serving her beautiful mini cakes as a treat for your mum this Mother's Day! Pop by and see us and try one of her Lemon, Black Grape & Lavender or Rhubarb, Raspberry and Rosewater mini cakes.

We had a chat to Anna about when her passion for sweet treats started....

Cakes by Anna

Who are you and what do you do?

I'm Anna Worthington, a 24 year old Christchurch girl and the face and hands behind 'Cakes By Anna'. I have recently turned my love for cake making into a full time gig and spend my days spreading the cake love around Christchurch.

Cakes by Anna 1

When did you start ‘Cakes by Anna’?

Following a 15 month European adventure, I returned back to Christchurch in August last year and immediately embarked on this cake venture. I began selling them by the slice at the Christchurch Farmers Market on a Saturday morning and quickly started getting orders for various occasions. A few months ago I left my other job to become a full-time cake maker.

Why did you decide to start ‘Cakes by Anna’?

Shortly before returning to New Zealand last year, I spent a few months in Spain and seemed to meet so many people in their late 20's and early 30's who seemed so unhappy in their work and the choices they had made career-wise in their early 20's. I've never really been driven by the thought of one day making my millions and think it's a lot wiser to follow your gut and wake up to do something you love and that challenges you, even if there may be a risk involved. Cakes are the perfect product. They are always received with joy (and sometimes happy tears!). I love the playful aspect of baking, coming up with flavour combinations and ways to make the cakes look as beautiful as they taste.

What’s your favourite type of cake?

Flavour-wise, I could not say! Lemon cakes hold a pretty special place in my heart and they are fun to make as they lend themselves well to all sorts of curds, fruits and flowers! Coming into winter, I seem to be making lots of sticky, comfort cakes, using lots of apples, pears, dates and caramel. When a cake is drizzled with caramel and starts to ooze and drip, well, these are moments that I live for!

Cakes by Anna 3

What does Cakes by Anna have planned for Mother’s Day?

Mother's like to think of themselves as dainty wee things, so I am making some dainty wee cakes! My special flavours for the weekend are Rhubarb, Raspberry & Rosewater and Lemon, Black Grape & Lavender. I'm looking forward to serving mini versions of these in store at RUBY Christchurch on Sunday!

Cakes by Anna 4

See you there!