Lemon & Thyme Syrup Cake

September 6th, 2024

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The fruit bowl and garden continue to deliver a variety of citrus fruit. The orange tree is just about done for the year, but the spring through summer fruiting Lisbon lemon is just getting into the swing of things. 

This lemon tree is a good 30 years old, propped up by a sleeper and wires, and continues to fruit on cue each year as the weather warms up. I initially thought this odd as I think of lemons as a winter and spring fruit but I am certainly not complaining as their true tart lemon flavour is my favourite to cook with.

To keep on track with this seasonal inspiration, the recipe I share today includes a citrus infusion. A classic lemon cake drizzled with lemon and thyme syrup to add an extra flavour element. I like to see who can pick up the secret herbal ingredient when I serve the cake.

More Citrus Recipes on Homegrown Kitchen

• Whole Meyer Lemon Loaf – This loaf contains a whole raw lemon; zest, pith, juice and all. The result is a moist crumb, with a hint of marmalade.
• Mini Lemon Meringue Tarts – With citrus overflowing at the moment, it is the perfect time to make these favourite citrus tarts with luscious lemon curd.
• Orange-kissed Baked Caramel Custard – Dipping into the HK archives again for this show-stopping baked caramel. Possibly my favourite dessert of all time!
• Lemon Delicious with a Twist – In this classic lemon delicious dessert, I have added an extra hint of flavour by infusing the milk with lemon verbena leaves.

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Lemon & Thyme Syrup Cake

You will notice a common cake ingredient missing here, fat from butter or oil. Instead, the eggs and yoghurt (I recommend using full fat) add to the tender crumb, as do the ground almonds. The cake is also cooled in the tin after being drizzled with the lemon and syrup. This keeps the cake wonderfully moist for days. I keep it stored in the tin covered with a silicone bowl cover (or a plate will do) and cut slices of cake as needed. Or if you need the tin, simply lift the cake from the tin once cool (baking paper and all) and store it in an airtight container.

Servings 12 slices

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Ingredients

• ⅓ cup (70g) raw sugar
• 3 free-range eggs
• ⅔ cup (180g) plain yoghurt
• zest of 1 lemon
• ¾ cup (90g) ground almonds
• ¾ cup (110g) plain flour or gluten-free flour
• 1 ½ tsp baking powder
• pinch of salt

Lemon & Thyme Syrup

• juice of 1 lemon, about 3 tbsp
• ¼ cup (50g) sugar
• ¼ cup (60ml) hot water
• 3-4 good-sized sprigs of fresh thyme

Instructions

• Preheat the oven to 180C (fan 160C). Line a 20cm cake tin (base and sides) with baking paper. I like to use a single piece of paper, scrunch it up to crease, then flatten it again and press it into the tin. The creased paper will help it to stay in place, and it creates a fun rustic look.
• In a large mixing bowl, whisk together the sugar and eggs until foamy. Add the yoghurt and lemon zest and whisk well to combine.
• In a second bowl combine the ground almonds, flour, baking powder and salt. Whisk to aerate and remove any lumps.
• Add the dry ingredients to the egg mixture and use a spatula to fold together until just combined. Pour into the prepared tin.
• Bake for 30-35 minutes until an inserted skewer comes out clean.
• While the cake is baking, make the syrup. In a small saucepan combine the syrup ingredients and bring to a boil. Simmer for 2 minutes then remove from the heat.
• Once the cake is out of the oven, set the tin on a cooling rack. Use a skewer to pierce the cake a dozen times through the base. Spoon over the hot syrup, and thyme if you like, and leave to cool in the tin.
• Store in the covered tin, or transfer to an airtight container once cool, and keep in a cool pantry. Enjoy within 4 days.