Lemon thyme loaf cake

Name: Lemon thyme loaf cake
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

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!

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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

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.

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.

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.

Once cooked, allow to cool in the tin on a cooling rack for 45 minutes, then remove from the tin and cool completely.

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.

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.