Lemon gives that lovely fresh flavour, Thyme gives a delicate herby hint when combined in this cake it just make the perfect spring nibble.

I am lucky enough to have a thyme plant in the garden, I used just the leaves for this recipe. The stalks can be a little woody, with such a light cake you do not want anything to spoil it!

You will need:

• 170g Caster Sugar
• 170g Butter
• 2 Eggs (beaten)
• 2tbsp Milk
• Grated Zest of One Lemon
• Heaped tsp of Fresh Thyme Leaves (chopped slightly)
• 170g Self Raising Flour (sifted)

Icing:

• Juice of One Lemon
• 100g Icing Sugar
• Extra Thyme Leaves for Sprinkling

Method:

• Grease and line a 1lb loaf tin and pre heat the oven to 170degrees
• Cream the caster sugar and butter together.
• Add the eggs one at a time stirring well after each addition.
• Add the milk.
• Mix in the lemon zest and thyme leaves until well distributed.
• Fold in the flour.
• Transfer into the prepared tin and cook for about 30-40 minutes until springy to touch and a skewer comes out clean when inserted into the middle.
• Once cooked transfer to a cooling rack and allow to cool in the tin for 5mins before turning out to cool completely before icing.

Icing:

• Mix the lemon juice and icing sugar together. It’s best to add the juice to the icing sugar a little at a time so you icing is not too runny.
• Pour the icing over the cooled cake allowing the icing to drip down the side, scatter the thyme leaves over the top.

This cake will keep for about 3 days in an airtight container.