Lemon and Thyme Cake


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)


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


  • 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.


  • 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.


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