A classic dessert. The perfect combination of sweet and savoury.

  • Serves: 10 people
  • Prep time: 25 minutes
  • Cooking time: 45 minutes
    • British

    Lemon Drizzle Cake with Thyme Syrup

    Recipe Information

    Ingredients
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    For the cake:

    225g Unsalted Butter, softened

    225g Caster Sugar

    4 Eggs

    225g Self-Raising Flour

    Zest of 1 Lemon, finely grated

    For the drizzle topping:

    Juice of 1 and a half Lemons

    85g of Caster Sugar

    2 sprigs of Fresh Thyme

    Method

    Pre-heat your oven to 180c/ 160c/ gas mark 4. Line a loaf tin (8 x 21cm) with baking paper.

    Cut the butter into cubes and place in a large mixing bowl. Add the sugar. Use an electric whisk to beat until smooth and fluffy. Gradually add in the eggs, one at a time, beating until mixed through. Don’t worry if your batter goes a little lumpy at this point; it will smooth itself out once the flour is added.

    Sift in the self-raising flour. Grate in the zest of the lemon and use a large metal spoon to gently fold together the ingredients.

    Bake in the oven for 45 – 50 minutes.

    Meanwhile, mix the lemon juice and sugar in a bowl until the sugar has dissolved. Add the sprigs of fresh thyme to this syrup and set aside.

    After 45 minutes, check if the cake is done by inserting a skewer into its centre. If it comes out clean, it’s done. If the skewer comes away with some batter, give it another 5 minutes.

    Once the cake is baked through, remove from the oven and allow to cool for 5 minutes. Then, use a skewer to prick the cake all over. Cover with your lemon and thyme drizzle.

    Top with some extra fresh thyme and some thinly sliced lemon peel.

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