When life gives you lemons, make lemon and thyme cake…
Lemon drizzle is a classic, my go to cake. A zingy crunchy icing and moist sponge, what more could you want from a cake! However, I did fancy a bit of change this time and with a new oven, what better time to test out a new recipe. Lemon and thyme is a delicious combination, it just makes a simple lemon cake so much more grown up, aromatic and your kitchen is sure to smell delicious. This recipe was adapted from this BBC Good Food recipe.
- 170 g self raising flour
- 170 g unsalted butter, softened
- 170 g caster sugar
- 3 medium eggs
- Zest of 1 lemon
- 2 tsp fresh thyme leaves
- 50 g caster sugar
- Juice of 1½ lemons (or 1 lemon if you prefer it less lemony)
Prep: 15 mins, Cook: 45 mins
- Preheat the oven to 180 °C/fan 160 °C/gas mark 4 and line a loaf tin (8 x 21 cm or 2 lb) with greaseproof paper.
- Cream the butter and sugar together until pale, light and fluffy.
- Add the eggs one at a time, mix slowly until fully incorporated into the mixture.
- Add the lemon zest, thyme leaves and the flour, mix until well combined.
- Spoon into the prepared tin, level flat and bake in the oven for approximately 45 minutes, but keep an eye from 40 minutes onwards. Check with a clean skewer that the cake mixture is cooked through.
- While the cake cools in the tin for 10 minutes, prepare the icing by mixing the lemon juice and sugar.
- Prick the cake with a toothpick or fork and pour the drizzle and let the cake cool in the tin.
- You can also infuse the drizzle topping with some more thyme leaves for a stronger taste.
- Serve and enjoy!