55 Minutes
Lemon and Thyme Drizzle Cake

Apple and Rosemary Cake

A rich sweet sponge flavoured with lemon and thyme and topped with a crunchy sugar citrus topping

 

How it's doneDirections

Step 1

Set the oven to 180C 350F or gas mark 4.

Line the cake tin.

Step 2

  • Zest the lemon(s).
  • Squeeze the lemon(s) .
  • Beat the egg(s).

Step 3

wash and remove the thyme leaves from their stalks
finely chop the thyme

Step 4

  • Mix the caster sugar and butter in a bowl.
  • Add the lemon zest and the thyme.
  • Beat the butter and sugar mixture till pale and fluffy

 

Step 5

  • Mix 1/3 of the beaten egg into the butter and sugar mixture.
  • Mix 1/3 of the flour into the mixture.
  • Repeat until all the flour and egg is incorporated.
  • Add half the lemon juice to the mixture.
  • Place in the cake tin bake for 50 mins

Step 6

  • The cake is ready when it start to come away from the sides remove from the oven.
  • Mix the remaining lemon juice with the granulated sugar.
  • Pour sugar mixture over the cake leave for 10 minutes.
  • Remove from the tin and leave to cool on a rack.

 

What you needIngredients

Servings 8
Utensils
  • 1 loaf tin
  • lemon squeezer
  • chopping board
  • large knife
  • grater
  • 1 Bowl
  • 1 Small bowl
  • mixer
  • 1 Sieve
Cake
  • 2 Lemon
  • 115 grams Butter
  • 3 Eggs
  • 140 grams granulated sugar
  • 175 grams Caster Sugar
  • 175 gram Self raising Flour
  • 1 tsp Salt
  • 3 sprigs Fresh thyme

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