Lemon thyme cake

5 servings
15 min
45 min
Very Easy


Number of serving: 5

For the cake:

butter – 200 g

caster sugar – 200 g

plain flour – 100 g

baking powder – ½ teaspoon

ground almonds – 100 g

4 large free-range eggs

thyme leaves – 1 teaspoon

For the topping:

sugar – 4 tablespoons

2 large lemons

thyme leaves – ½ teaspoon


  • Start by lining a 19cm x 9cm loaf tin with baking parchment. Preheat the oven to 170C (gas mark 3).
  • Cream together the butter and the sugar until pale and soft. Sift together the flour and baking powder, and mix with the almonds.
  • Lightly beat the eggs, then fold them into the mixture in 2 or 3 goes, beating them in thoroughly each time.
  • Grate the zest from the lemon and pound together with the thyme leaves. Add to the cake mixture with the flour, baking powder and almonds.
  • Spoon into the lined cake tin and bake for 45 minutes.
  • While the cake bakes, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves (including a few flowers if you can).
  • As soon as the cake is out of the oven, spike the surface with a skewer and spoon over the syrup. Leave to cool.


Lemon Thyme Cake, photo 1
Lemon Thyme Cake, photo 2


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