Bread and Better

Bread and Better

Thursday, 25 February 2016

Lemon and Lemon Thyme Loaf Cake

Warning! This cake is EXTREMELY lemony, but if, like me, you are into that kind of thing then this is the cake for you. The lemon thyme adds even more lemon-y-ness with a subtle hint of savoury. If you can't find lemon thyme, regular thyme will do. This bake is best eaten slightly warm, with a dollop of cream.

For the cake:
120g unsalted butter, softened.
120g caster sugar
120 self raising flour
1teaspoon baking powder
Zest and juice of one unwaxed lemon
Couple of sprigs of lemon thyme
2 eggs

For the drizzly bit:
Zest and juice of 2 unwaxed lemons
150g caster sugar
2 sprigs of lemon thyme

Pre-heat the oven to 180 degrees c (160 for a fan oven).
Beat together the butter, sugar, eggs, flour and baking powder, in a free standing mixture using the paddle attachment (or a hand-held mixer), until smooth.
Add in the lemon zest and juice and the leaves from the lemon thyme.
Mix again until combined.
Line a 1lb loaf tin with baking paper and pour in the cake mixture.
Bake for 25 minutes or until the loaf is golden brown on top and a knife comes out clean when inserted.
Leave the loaf to cool slightly in it's tin.
Make the drizzle by combining the lemon zest, juice and sugar.
When the cake is still a little warm, prick all over with a fork and pour over the drizzle.
Remove the leaves from the lemon thyme and sprinkle them on top of the cake.
Leave to cool and set in the tin before serving.

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