Flecked green with lemon thyme, this drizzle cake is as beautiful as it is delicious. Delightful served with tea in the afternoon, or any when you please.
Everyone loves a drizzle cake hey, and this one makes it into the Guardian’s top 10 best herb recipes.
1 hr | serves 6 | easy
115g golden caster sugar
2 tbsp lemon thyme leaves, finely chopped
115g butter, softened
1 lemon, zest and juice
2 large eggs, lightly beaten
170g self-raising flour, sifted
pinch of salt
1 tbsp lemon thyme leaves, chopped
140g icing sugar, sifted
1 lemon, juice
Oven to 180C / gas 4. Grease a 450g loaf tin and line the base and ends with a strip of baking paper.
Make sure the lemon thyme leaves are dry before you chop them. Place in a food processor with the caster sugar and whizz until the sugar turns lightly greenish and the leaves have been finely chopped.
Add the butter and lemon zest and whizz until fluffy, then gradually add the eggs. Mix in the lemon juice, then whack into a bowl and fold in the flour and salt.
Spoon into the loaf tin. Bake for 20 minutes, then loosely cover the top with foil if it is browning too quickly and bake for a further 20-25 minutes or until well risen and golden. Test by inserting a skewer into the cake; if it comes out clean its cooked.
To make the icing, stir the finely chopped lemon thyme into the icing sugar and add enough lemon juice to form a thick icing which, annoyingly, is just over half a lemon.
While it’s still in the tin transfer the cake to a wire rack. Leave for 5 minutes, then remove from the tin onto the rack, and spoon the icing over the top of the warm cake. It will drizzle down the sides. Leave to cool.
Recipe is taken from National Trust Simply Baking cook book by Sybil Kapoor.