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.