Lemon thyme cake

Name: Lemon thyme cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5
Cuisine: En
Ingredients: butter – 200 g; caster sugar – 200 g; plain flour – 100 g; baking powder – ½ teaspoon; ground almonds – 100 g; 4 large free-range eggs; 1 lemon; thyme leaves – 1 teaspoon; sugar – 4 tablespoons; 2 large lemons; thyme leaves – ½ teaspoon

Other

Very Easy

1 hour

Preparation

Preparation15 min

Cook time45 min

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.