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
12
20 minutes
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
For the Icing
- 150g Whitworths Icing Sugar
- 1 Lemon, juice only (use the one from the cake mixture)
Decoration Ideas
- Candied Lemon Zest, Thyme Leaves And Flowers, Lemon Balm Leaves, Mint Leaves, Blueberries, Edible Flowers
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!