Malaysia
Singapore
Thailand
Owner of Lynda Ann, Lynda Leong, a former psychology major started baking cakes for her friends and loved ones from her kitchen, and her passion has since expanded from her home business to a small, quaint shophouse in Bedok North.
This vivacious baker has done “almost zero marketing”, and prefers to spread her business the old school way, by word-of-mouth, which is why Lynda Ann has been around for almost five years, and still remains a hidden gem until now.
The shop space was cozy, and only had one table for dine-in as most customers usually come by for takeaway slices or to pick up their orders. The overall vibe was very comfortable and unpretentious, with the colourful cakes being the centre of attention on display.
What I tried at Lynda Ann’s
We tried five of their most popular cake flavours. With each cake having its own distinct flavours and textures, it was no wonder that these were their best sellers.
We started off with the Chocolate Peanut Butter (S$6) that comprised of three layers of moist chocolate sponge cake with peanut butter icing, coated with a chocolate ganache glaze.
The creamy peanut butter icing had bits of roasted peanuts in it for added texture, and was seasoned with a light touch of salt to bring out the chocolate flavours. This was my dining partner’s favourite pick as it tasted like her favourite Reese’s peanut butter cup.
I personally prefer lighter flavours in my sponge cake than rich chocolate cakes, so the Pandan Perfection (S$7 – S$10 depending on sizes available) was a refreshing change from the heavier tasting chocolate cake.
Fluffy layers of green pandan cake, sandwiched between toasted coconut flakes and gula melaka fresh cream, made for a light, almost refreshing cake. If you love ondeh-ondeh, this one’s for you.
Sin Lee Huat Confectionery: Hidden old school bakery with 60c cakes & sweet potato bread
The Carrot Cake With Walnut And Cream Cheese (S$7 – S$10) was the cake that kickstarted Lynda’s business and after trying it, we could definitely tell why.
The cake was incredibly moist and had flecks of shredded carrot in it. It got more addictive with each bite, and the chopped walnuts added just that right amount of crunch, without being overwhelmingly nutty.
The cream cheese frosting retained hints of tartness from the cheese, and complemented the soft cake nicely. I don’t have a sweet tooth but this was the cake that hit the spot for me.
For chocolate lovers, indulge in the Chocolate Epiphany (S$57 for 500g+). So aptly named because of its rich chocolate cake, filled with a crunchy hazelnut praline in the middle and the bottom, and glazed with a shiny chocolate ganache glaze.
The hazelnut taste gave an added dimension to the layers of chocolate, and I was glad that it didn’t taste like any typical homogenous chocolate cake. The best part? Not feeling jelak after polishing off half a slice by myself!
The Rainbow Cake (S$9.50) was my favourite out of all 5 that we tried. The cake was made of coloured vanilla sponge and layered with Italian meringue cream, albeit simple, but extremely scrumptious.
Lynda’s secret to the perfect sponge cake? Have a calm mind, and go gently when folding the batter. Its no wonder the cake had such a smooth, melt-in-your-mouth texture; if you asked me what clouds taste like, I’d say this piece of rainbow cake.
Final Thoughts
Lynda Ann’s was definitely a gem in my eyes, serving up delicious cakes to boot. I couldn’t quite decide between the Carrot Cake or the Rainbow Cake as my personal favourite, but I could definitely see myself ordering a cake from here for my next birthday celebration.
If you’re looking for a piece of home within a cake, Lynda Ann’s is where your heart will be.
Expected damage: From $7 per pax
