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Lemon & Thyme Drizzle Cake

Lemon drizzle is a cake that is adored by pretty much everyone I know – it’s fresh and the crunchy, sugary lemon top is wonderful. It’s also a delightfully simple cake to make and one that will put a smile on the face of anyone you serve it to! My take on this classic cake adds a little thyme to it which you’ll get a wonderful hit of every now again and just lifts an already amazing cake. It’s even better if you can find lemon thyme to add an extra layer of lemony flavour!

Lemon & Thyme Drizzle Cake

Print Recipe
Serves: 12 Cooking Time: 35 mins


  • For the cake:
  • 175g Self-Raising Flour
  • 175g Caster Sugar
  • 175g Unsalted Butter, softened
  • 3 x Large Eggs
  • 1tsp Baking Powder
  • 5 - 6 sprigs of Thyme (or Lemon Thyme)
  • Finely grated zest of 2 lemons
  • For the icing:
  • 100g Granulated Sugar
  • Juice of 1 Lemon



Preheat an oven to 180ºC/350ºF/Gas Mark 4.


Before you start, finely zest two lemons and reserve the juice of one of the lemons.


In a large bowl, using an electric hand mixer or a wooden spoon, beat together the sugar and softened butter until it's creamy and lighter in both texture and colour.


Next, beat in the eggs, one at a time, along with a tablespoon of the flour to prevent splitting, and combine well into the butter and sugar.


Sieve in the flour and the baking powder into the rest of the mixture and fold in with a wooden spoon or, preferably, a spatula.


Remove the leaves from the sprigs of thyme and add into the bowl along with the lemon zest.


Grease a loaf tin and line the bottom with baking paper, and then add the mixture into the loaf tin.


Place into the oven and bake for 35 minutes or until golden brown and a skewer comes out of the cake clean if you poke it.


While the cake is still warm and in it's tin, mix together the granulated sugar and the lemon juice into a bowl and pour all over the top of the cake.


Leave to cool in the tin for 10 - 15 minutes, and then remove and transfer onto a wire rack to cool completely.

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