Almost everybody who knows me knows that if they rock up at my place at any day or time, there will most likely be something just about to go in the oven, something in the oven or something just coming out of the oven.

It’s pretty much a dead cert.

My house always, always smells like something’s baking.

The first thing my kids do when they come home from school, after they dump their school bags and shoes right in front of the front door, is guess what’s for dinner/dessert by what they can smell.

That also goes for the guy who delivers my internet shopping haul on a regular basis.  He stands at the front door while I sign for my recent purchases and says that the smells makes him hungry.

The neighbours aren’t safe either.  I’m forever handing out slices of cake or “doggy bags” to take away.

My extended family come for coffee and just expect cake… because that’s a given. And rightly so.

My friends drop around and have cake forced upon them.  It’s just awful.

So now you know.  If you come to my place you won’t leave without being stuffed full of cake and sent off with a slice to-go at the very least.

Lemon and Thyme Cake

For the Lemon Syrup:

  • ¼ cup fresh lemon juice
  • A few sprigs of thyme
  • 3 tablespoons caster sugar

For the Cake:

  • 450g plain flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 200g unsalted butter
  • 2 lemons, you’ll need the zest and the juice
  • ¼ cup fresh thyme leaves
  • 250g caster sugar
  • 3 eggs
  • 250ml buttermilk

For the Glaze:

  • 150g icing sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon buttermilk
  • A few delicate thyme sprigs for decoration

Make the Syrup:

  1. Put the lemon juice, sugar and thyme into a small pan and place over medium heat until it comes to a boil.
  2. Boil until the sugar has dissolved. Leave to cool and infuse and after 10 minutes, remove the thyme sprigs and discard.
  3. Set the syrup aside.

Make the Cake:

  1. Preheat the oven to 160°C. Spray a 2.5 litre capacity bundt pan with cooking oil spray. Turn upside down so that any excess oil drips out and set aside.
  2. Put the flour, baking powder and baking soda into a bowl and whisk to combine. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the finely grated zest of both lemons on medium speed until smooth. Add the thyme leaves and the sugar and beat until light and fluffy.
  4. Beat the eggs in one at a time, beating well after each addition. Reduce the speed to low and add a third of the flour mixture, followed by a third of the buttermilk and continue adding in thirds until everything is incorporated.
  5. Add the juice of both lemons, beat on low until just combined and pour the batter into the prepared pan.
  6. Bake for 50 – 60 minutes, or until a skewer inserted into the middle comes out clean.
  7. Use a skewer to poke holes all the way through and around the cake. Pour the lemon syrup over the hot cake. Leave to cool in the pan.

Make the Glaze:

  1. Sift the icing sugar into a bowl.
  2. Add the lemon juice and enough buttermilk to make a drizzling consistency
  3. Turn the cooled cake out onto a platter. Drizzle with the glaze and strew randomly with thyme sprigs to make it look pretty.

adapted from here