For one cake: 200g butter 200g caster sugar 3 eggs 2 unwaxed lemons (zest and juice) 150g plain flour 1 teaspoon baking powder 50g ground almonds 2 tablespoons sour cream 2-3 sprigs of thyme (take the leaves off the sprig) a pinch of salt (if you are using unsalted butter) For the syrup: icing sugar 1 unwaxed lemon (zest and juice) 4 sprigs of fresh thyme
Use all ingredients at room temperature (especially the butter and eggs!)
Preheat the oven to 160°C.
Cream the butter and sugar in large mixing bowl. Whisk in one egg at a time and incorporate as much air as possible.
Mix the flour, baking powder and ground almonds and mix into the batter while stirring constantly.
Add the lemon zest and juice, some thyme leaves and the sour cream.
Grease a loaf tin (20cm) with baking release spray (or butter) and some flour. Fill the batter into the tin and bake for 45-55 minutes.
Take out of the pan and leave to cool on a wire rack.
In the meantime prepare the syrup with lemon juice and icing sugar (to get the consistency you like) and add the zest and thyme. Drizzle over the cake and enjoy 🙂
Printable PDF version: Lemon and Thyme Cake