This Lemon & Thyme Drizzle Traybake is a traditional British recipe with a twist. The fresh thyme leaves are delicious with the lemon – give it a try, you’ll love it!
A twist on a British classic
A lemon drizzle cake it a British institution. It is such a classic bake that most people have attempted to make it or have at least eaten it!
This Lemon & Thyme Drizzle Traybake is a twist on that delicious cake we all know and love. Most people have had a lemon drizzle cake so why not change things up slightly?
Thyme in a cake?!
You might be slightly surprised that this cake has time in it. Thyme and lemon are a match made in heaven and really compliment each other.
Don’t be put off thinking thyme is only used in savoury dishes. Think of it like mint that works well in sweet and savoury dishes.
The thyme offers a lovely subtle flavour that is delicious with the lemon without overpowering the cake.
Where’s the crisp sugar topping?
Simply put, I don’t like it so I changed it.
I don’t like the crunch of sugar. I know I might be odd but I just don’t like it. So instead I have made a lovely soft but sharp drizzle.
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Lemon & Thyme Drizzle Traybake
This Lemon & Thyme Drizzle Traybake is a traditional British recipe with a twist. The fresh thyme leaves are delicious with the lemon - give it a try, you'll love it!
For the cake
- 225 g margarine
- 225 g caster sugar
- 275 g self raising flour
- 2 tsp baking powder
- 4 eggs
- 4 tbsp semi-skimmed milk
- 2 lemons zested
- 3 tsp thyme leaves
For the drizzle
- 100 g icing sugar
- 2 tbsp lemon juice
- ½ tsp thyme
Preheat the oven to 160ºC (fan assisted 180ºC non fan) and line a traybake or roasting tin with baking paper
Cream the butter and sugar together for a couple of minutes until light and fluffy
Add the rest of the cake ingredients and mix until combined
Tip into the prepared tin and spread to flatten the top. Bake for 35-40 minutes or until a cocktail stick comes out clean
Leave the cake to cool on a wire rack
Once the cake is completely cooled, make the drizzle by combining the lemon juice with the icing sugar. Add a little at a time because you may more need it all
Drizzle over the traybake and scatter with the fresh thyme leaves. Cut into squares and serve.
Add the lemon juice gradually as you may not need to add it all. You want the drizzle to be thin enough to actually drizzle over the cake, but thick enough so it is visible on the cake.