Lemon and Thyme Drizzle

Herby, zesty and all-round delicious.

This is my take on a lemon drizzle. My mother asked me to make a cake for my grandmother. 'Keep it simple. A lemon drizzle will do.' she said, so I nodded. However, of course, I couldn't just make a regular lemon drizzle, of course I had to mix it up a bit. I baked my cake and gave it to her. 'Lemon drizzle, right?' She asked. 'Well I added a bit of thyme...' I said, grinning. She rolled her eyes and laughed. Regardless, apparently grandma liked it - so we're all good!

I love the combo of lemon and thyme - it's a match made in heaven. I also add some ground almonds, although you can just replace this with regular flour if you haven't got any. I think it keeps the cake extra moist.

I'm all about a lemon drizzle that is incredibly moist, so the important step is skewering the cake all over immediately when you take it out of the oven and then pouring on your syrup. This means you get a light, moist cake and a slightly crunchy top. Such a winner!

Lemon and Thyme Drizzle

Makes one 2lb loaf tin

Ingredients:

Cake

• 175g butter, softened

• 175g caster sugar

• 1 tbsp fresh thyme, chopped

• zest of 1 lemon (the juice will go in the drizzle)

• 3 eggs

• 125g self-raising flour

• 50g ground almonds

• 1 tbsp little milk

Drizzle

• 2 lemons (use the one you zested for the cake, plus another one)

• 100g sugar

• 1 tbsp fresh thyme, chopped

(Notes, substitutions and variations found below the method)

Method:

1. Preheat the oven to 180oC/160oC fan. Grease and line a 2lb loaf tin with greaseproof paper.

2. Beat together the butter, caster sugar, thyme and the finely grated zest of 1 lemon until light and fluffy. Add the eggs, one at a time, beating well between each addition.

3. Sift in the flour and almonds, folding in gently. Stir in the milk, then spoon into the prepared tin and even out the top. Bake for about 45-50 minutes, until a skewer comes out clean.

4. Zest the remaining lemon and place this in a blender with the thyme and sugar. Pulse for a few seconds to release the flavours. Alternatively, grind in a pestle and mortar. Be sure not to over pulse, you don't want to end up with icing sugar! Add the juice of 2 lemons and leave until the cake is ready.

5. When the cake is done, remove it from the oven and bang it twice on a hard surface. Then use a skewer to poke holes all over the cake. Spoon over the drizzle and then leave to cool completely in the tin before turning out.

Notes, substitutions and variations

• Almonds: if you don't have any, just use self-raising flour.

• Flour: Replace with gluten-free flour, and add 3 tsp baking powder. Or use 100% ground almonds with 3 tsp baking powder.

• Butter: replace with dairy-free spread if your lactose-free.

• Thyme: you can also use dried thyme. Use 2/3 of the amount.