Lemon and thyme loaf

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


  1. 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.
  2. Cream the butter and sugar together until pale, light and fluffy.
  3. Add the eggs one at a time, mix slowly until fully incorporated into the mixture.
  4. Add the lemon zest, thyme leaves and the flour, mix until well combined.
  5. 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.
  6. While the cake cools in the tin for 10 minutes, prepare the icing by mixing the lemon juice and sugar.
  7. Prick the cake with a toothpick or fork and pour the drizzle and let the cake cool in the tin.
  8. You can also infuse the drizzle topping with some more thyme leaves for a stronger taste.
  9. Serve and enjoy!



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