A traditional lemon drizzle cake, with soft moist sponge flavoured with lemon and thyme, baked in a loaf tin and topped with the traditional crystalline crunchy sugar topping
Cake
This lemon-flavoured loaf cake is easy to make and with the crunchy sugar coating and thyme flavour it is extra delicious. Our Lemon drizzle cake does not stick strictly to the pound cake rules, there is a reduction in the sugar due to the sweetness of the sugar glaze. The cake is created in a traditional way by whisking together the butter and sugar, and the thyme and lemon zest are added. Once the butter and sugar mixture is light and fluffy the eggs and flour are added with half the lemon juice, place in the loaf tin and bake. to make the lemon drizzle icing mix together the remaining lemon and sugar to form a glaze and then poured over the cake and left to form a crust over the cake
This authentic lemon loaf cake is given a revamp with the simple addition of thyme, giving it a modern twist that makes this recipe stand out from the many lemon drizzle cake recipes
Everyone loves lemon drizzle cake, so this is an ideal addition to an afternoon tea menu or just make it as a delicious dessert for a family meal or simple dinner with friends
Lemon drizzle cake is thought to be a variation of the pound cake. The pound cake gets its name from the number of ingredients it requires, each of the ingredients weighs a pound. The cake is usually cooked in a loaf tin and topped with a dusting of sugar, glazed or iced. The pound cake is cooked all over the world and has a multitude of names, panque in Mexico, quatre-quarts in France, Ponque in Colombia to name but a few.
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