Everyone loves a Lemon Drizzle Cake, but this cake is a little bit more out there if you fancy getting a little more experimental with your flavours. With the addition of coconut – which makes for a wonderful texture – and a hint of thyme, it gives the traditional Lemon Drizzle Cake a bit of twist and the hint of thyme gives a lovely, fresh complimentary flavour to the lemon. The addition of honey in the syrup drizzle and icing also gives a lovely natural sweetness.
Of course, if thyme in your cake doesn’t sound like your kind of thing, then you can just as easily leave it out – or experiment with other herbs if you’re feeling daring – and you’ll still have a wonderful cake. Best enjoyed with a nice cup of tea or coffee.
Lemon, Coconut & Thyme Drizzle Cake
Print RecipeIngredients
- For the cake:
- 125g Plain Flour
- 1 tsp Baking Powder
- 100g Desiccated Coconut
- 125g Unsalted Butter, Softened
- 125g Caster Sugar
- 4 x Eggs
- 2 x Lemons
- 2 tsp Dried Thyme
- For the syrup:
- 2 Lemons
- 3 tbsp Honey
- For the Icing:
- 200g Icing Sugar
- 1 tbsp Honey
- 1 x Lemon
Instructions
Preheat an oven to 200ºC(180ºC Fan)/375ºF/Gas Mark 5.
Place the softened butter into a bowl, and mix together with the sugar until light and fluffy.
Add an egg in - along with a tablespoon of flour to prevent splitting - and mix into the sugar and butter one at a time until the batter is smooth.
Add in the flour, baking powder, desiccated coconut and dried thyme into the batter and mix together thoroughly.
Lastly, zest both lemons and get the juice from one of them and mix the zest and juice into the batter.
Transfer the batter into a 7" springform cake tin (or you can use a loaf tin) and bake in the oven for around 30 minutes until the cake is golden brown, and you can poke a knife into it and it'll come out clean.
While the cake is still hot, poke several holes in it with a skewer (or a fork, if you don't have a skewer) and then mix together the lemon juice and honey and pour all over the top of the cake while it's still in it's tin.
Leave to cool for 10 - 15 minutes in the tin, and then remove and transfer to a wire rack to cool completely.
Once the cake is cool, mix the tablespoon of honey into the juice of the lemon and mix it into the icing sugar (be sure to sieve out any lumps first) and then drizzle it all over the cake.
Decorate with candied lemon peel - or mixed peel - leave the icing to set.
Serve and enjoy!
