Mini Lemon & Thyme Loaf Cakes
Our Mini Lemon and Thyme Loaf Cakes bring garden-fresh flavours to your kitchen, bursting with zesty lemons and aromatic thyme.
Mini Lemon and Thyme Loaf Cakes
Rated 5.0 stars by 1 users
Servings
12
Prep Time
20 minutes
Cook Time
15-20 minutes
Our mini lemon and thyme loaf cakes bring garden-fresh flavours to your kitchen, bursting with zesty lemons and aromatic thyme.
Ingredients
-
200g Whitworths Caster
Sugar
200g Unsalted Butter, room temperature
1 Generous Handful Of Thyme, Stems Removed (approx. 2-3tbsp)
2 Lemons, Zest Only
- 200g Self-Raising Flour
- 2 Large Free Range Eggs
2tbsp Milk
-
150g Whitworths Icing Sugar
1 Lemon, juice only (use the one from the cake mixture)
Candied Lemon Zest, Thyme Leaves And Flowers, Lemon Balm Leaves, Mint Leaves, Blueberries, Edible Flowers
For the Icing
Decoration Ideas
Directions
For the Loaf Cakes
- Preheat the oven to 180C / Gas mark 4, lightly grease a mini loaf tin or line with cases
- Pour the sugar into a blender and add half the thyme leaves. Pulse the blender until the leaves are well chopped and mixed in with the sugar.
- In a large mixing bowl combine the infused sugar and butter, beating until light and fluffy
- Add one egg at a time, each with a tbsp of the flower to avoid the mixture curdling
- Next add the rest of the flour, lemon zest, thyme and milk. Mix well until smooth and creamy
- Divide the mixture evenly, filling each of the tin holes about ¾ full
- Bake for 15-20 minutes until lightly golden
- Leave to cool in the tin for 10 minutes then remove to a cooling rack
To make the Icing and Decoration
- Add the juice of one lemon to 150g of Whitworths icing sugar and mix well. Add a little water ½ a tsp at a time if needed to reach a smooth consistency
- Cover the cooled cakes with the icing, and decorate with freshly picked edible flowers and leaves.
- Enjoy with a cup of tea in the garden!
Posted on June 11, 2024
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