Lemon thyme loaf cake

When life gives you lemons... make a lemon thyme loaf cake by Clarence Court Eggs! Full of lemony goodness, this moist sponge is a must bake!

Brought to you by Clarence Court

When life gives you lemons... make a lemon thyme loaf cake by Clarence Court Eggs!

Full of lemony goodness, this moist sponge is a must bake! Spread a big dollop of this gorgeous cream cheese icing and add a sprinkle of thyme and lemon zest on top – perfect!

Ingredients

  • 140 ml vegetable oil (you can use olive oil if you want the flavour)
  • 300 ml plain or lemon-flavoured natural yoghurt
  • 3 large Burford Brown or Old Cotswold Leg bar eggs or 2 Braddock Whites
  • 1 tsp almond extract
  • a few sprigs of fresh thyme or lemon thyme
  • 280 g self-raising flour, sifted
  • ½ tsp bicarbonate of soda
  • 240 g caster sugar
  • 2 tbsp runny honey
  • grated zest of 6 lemons
  • 200 g full-fat cream cheese
  • 150 g icing sugar, sifted
  • 50 g sour cream

Instructions

1
Preheat the oven to 165°C/Gas Mark 3. Grease and line a 1.5 ltr (2lb) loaf tin with baking parchment – note that loaf tins differ in surface area and this recipe is for a high-sided, traditional angled tin. As long as the raw mixture comes three-quarters of the way up the tin you’ll get a good, even rise when baked.
2
Place the oil, yoghurt, eggs, extract and a few finely chopped thyme leaves into a mixing bowl and mix well until combined. Stir in the flour, bicarb and sugar until well combined, then add the honey and the zest of 4 lemons.
3
Spoon the mixture into the tin and place in the oven, then bake for 45 minutes or until risen and golden. Insert a skewer into the centre; if it comes out clean, the cake is ready. If not, return the cake to the oven for a further 5 minutes.
4
Once cooked, allow to cool in the tin on a cooling rack for 45 minutes, then remove from the tin and cool completely.
5
Meanwhile make the icing. Beat the cream cheese and icing sugar together until smooth. Stir in the sour cream, a little at a time, and the grated zest of 1 lemon until smooth and spreadable. Transfer to a small bowl and place in the fridge until needed.
6
When ready to assemble, place the cake on a board. Top with the chilled frosting, scatter over a few thyme leaves and the remaining lemon zest. Slice and serve.

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