Lemon And Thyme Cake
This delightful lemon and thyme loaf cake combines the zesty freshness of lemons with the subtle earthiness of thyme, creating a harmonious balance of flavors in every bite. The moist and tender cake is topped with a tangy lemon and thyme syrup that adds a sweet finishing touch. Perfect for a sunny afternoon treat or anytime you crave a light and citrusy dessert.
— Constant Cookbook
Ingredients
- 200g/7oz butter
- 200g/7oz golden caster sugar
- 100g/3½oz plain flour
- 1 tsp baking powder
- 100g/3½oz ground almonds
- 4 free-range eggs
- 1 lemon
- 1 tsp thyme
- 4 tbsp sugar
- 2 large lemons
- ½ tsp thyme
Instructions
- Pre-heat the oven to 160C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
- Cream the butter with the sugar in a food mixer until pale and fluffy. In a separate bowl sift together the flour and baking powder then mix with the almonds.
- Lightly beat the eggs then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour.
- Grate the zest from the lemon and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, and stir into the cake mixture.
- Gradually mix in the flour, baking powder and almonds.
- Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly).
- For the topping, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves (a few flowers would be good here too). As the cake comes from the oven, spike the surface with a skewer and spoon over the syrup.
- Leave to cool and serve in slices with thick yoghurt.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6-8
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