Lemon Thyme Loaf

Cooking From Loving Home Made

Lemon Thyme Loaf myfavouritepastime.com_2038I saw this cake on Loving Home Made and after three successive contemplation, I knew I wanted to make it and taste it. The recipe suggested the use of lemon thyme (Thymus citriodorus), which I couldn’t lay my hands on so I just used the regular thyme (Thymus vulgaris). I also used lime instead of lemon. I always prefer lime rind (zest) over lemon rind because it has a deeper colour, stronger smell and a more intense flavour. Other than using the regular thyme and lime, I used the rest of the ingredients without any adjustments. The cake tasted extremely nice. I didn’t mind it at all.

Lemon Thyme Loaf myfavouritepastime.com_2037The best part of this cake is the lemon-thyme syrup in my case, the lime-thyme syrup. It enhances the taste of the cake, which is on the buttery side and gives it a nice aroma too. Please do not omit the syrup otherwise you will not experience what I did. The cake is really simple to make but you do need a hand mixer and the final folding in of the flour is done by hand using a metal or wooden spoon. I baked mine at 330°F (165°C) so I didn’t need to cover the cake with aluminium foil to guard against overbrowning. I want to thank lovinghomemade for this wonderful recipe. I have baked this cake several times since my first attempt. For the original recipe, please click here.

Lemon Thyme Loaf myfavouritepastime.com_2023II wish you all a wonderful weekend. Ours here is gonna be nice, warm and sunny. Happy baking and blogging to all of you!

  • Cake Ingredients 
  • 190g (6.7oz) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • 190g (6.7oz) butter
  • 190g (6.7oz) sugar
  • Zest (rind) of two limes
  • 3 teaspoons finely chopped lemon thyme leaves (I used normal thyme)
  • 3 eggs
  • 30ml (2 tablespoons) crème fraîche or yoghurt (I used yoghurt)
  • Syrup Ingredients 
  • 40g caster sugar
  • Zest and juice of one large lemon, or two small lemons
  • 40ml water
  • 2 teaspoons lemon thyme leaves (I used normal thyme)

Lemon Thyme Loaf myfavouritepastime.com_2164Please always remember to assemble all ingredients before you start. Grease a 8.5 x 4.5 inch loaf tin (pan) and preheat the oven to 330°F (165ºC). Sift the flour and baking powder and set aside.

Lemon Thyme Loaf myfavouritepastime.com_2166Beat butter, sugar, lime zest and thyme until light and fluffy. .

Lemon Thyme Loaf myfavouritepastime.com_2170Beat in the eggs, one at a time.

Lemon Thyme Loaf myfavouritepastime.com_2172Add the crème fraîche or yoghurt and mix in.

Lemon Thyme Loaf myfavouritepastime.com_2174Fold in the flour in two batches.

Lemon Thyme Loaf myfavouritepastime.com_2176Final mixture

Lemon Thyme Loaf myfavouritepastime.com_2178Spoon the mixture into the prepared loaf tin.

Lemon Thyme Loaf myfavouritepastime.com_2011Bake for 45-60 minutes, until it is firm to the touch and a skewer inserted into the middle comes out clean. If the loaf starts to brown too quickly cover it with aluminium foil.

Lemon Thyme Loaf myfavouritepastime.com_2183While the loaf is baking make the syrup: put all the syrup ingredients

Lemon Thyme Loaf myfavouritepastime.com_2187into a small saucepan and bring to the boil. Allow it to reduce by about half to create a syrup.

Lemon Thyme Loaf myfavouritepastime.com_2012Pour over the loaf when it comes out of the oven. Allow the loaf to cool in the tin for a while and then transfer to a wire cooling rack to cool completely.

Lemon Thyme Loaf myfavouritepastime.com_2039Slice and enjoy

Lemon Thyme Loaf myfavouritepastime.com_2031The best thing about this cake, is the lemon-thyme-syrup

Lemon Thyme Loaf myfavouritepastime.com_2030I just loved it

Lemon Thyme Loaf

Preparation time: 30 minutes; Baking time: 1 hour; Serves: 10 slices

Ingredients

  • 190g (6.7oz) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • 190g (6.7oz) butter
  • 190g (6.7oz) sugar
  • Zest (rind) of two limes
  • 3 teaspoons finely chopped lemon thyme leaves (I used normal thyme)
  • 3 eggs
  • 30ml (2 tablespoons) crème fraîche or yoghurt (I used yoghurt)

Syrup

  • 40g caster sugar
  • Zest and juice of one large lemon, or two small lemons
  • 40ml water
  • 2 teaspoons lemon thyme leaves (I used normal thyme)

Instructions

  1. Grease a 8.5 x 4.5 inch loaf tin and preheat the oven to 330°F (165ºC). Sift the flour and baking powder and set aside. (I baked at 330°F for 1 hour)
  2. Beat butter, sugar, lime zest and thyme until light and fluffy. Beat in the eggs, one at a time. Add the crème fraîche or yoghurt and mix in.
  3. Fold in the flour in two batches. Spoon the mixture into the prepared loaf tin.
  4. Bake for 45-60 minutes, until it is firm to the touch and a skewer inserted into the middle comes out clean. If the loaf starts to brown too quickly cover it with aluminium foil.
  5. While the loaf is baking make the syrup: put all the syrup ingredients into a small saucepan and bring to the boil. Allow it to reduce by about half to create a syrup.
  6. Pour over the loaf when it comes out of the oven. Allow the loaf to cool in the tin for a while and then transfer to a wire cooling rack to cool completely Decorate with a few sprigs of lemon zest, thyme and/or icing sugar.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

55 thoughts

  1. I think I can perfectly picture how this cake must have tasted; moist, full of flavours and certain melt-in-your-mouth zesty touch…
    I would never omit that dreamy syrup! ❤
    Enjoy your week (you've already made mine just cooler 😉 )
    Besos

    1. The cake tasted very delicious. I’ve made it several times since. It was so good…you should try it. My weekend is lovely, Rosa. Cool sunshine, cool breeze, all windows and doors wide open and breathing lots of fresh air after the mucky winter air. I can’t complain, ever! Enjoy your weekend!
      Bisous
      liz

  2. Lime and thyme! Who knew? What an extraordinary cake combination. Now I must try it! Even the lemon would be good but I agree with you, lime is just special! I do prefer lime myself in recipes that call for lemon…but the addition of thyme…that really perked my eyes up. I will give you my feedback when I make it! Cheers.

    1. Hi Sandy,
      When a recipe calls for zest (I call it rind) I always use lime. I find lemon too subtle for my palate. I had never added thyme before and I didn’t have the lemon thyme either but this worked just perfect. I have baked this cake more than six times since I first baked it. Just shows how much I love it. Have a great evening Sandy. I hope you took time to smell the flowers! LOL. Best wishes!
      Liz

    1. Thanks so much Ashley. If we could eat photos, the world would be such a wonderful place. No hunger! Thanks so much for the kind words. I wish you a pleasant Sunday!
      Liz

    1. ha ha get out the all-purpose flour and whisk the butter and sugar. You will not regret the time invested in it, i promise you. Give me a feedback. Happy Sunday!
      Liz

  3. Hi Liz, How i wish i cud try this recipe. The aroma it creates seems whaw ? Lemon thyme n syrup put together sounds great. Tom Soyer.

    1. Hi there Tom,
      The cake tasted very nice. I really enjoyed eating it and I’ve baked it several time since. I wish you a wonderful weekend!
      Liz

  4. I did see that cake over on Loving Homemade and yours looks like a beautiful adaptation. I never would’ve thought to combine lime and thyme (I like the way that rhymes, haha) but I am glad that it worked beautifully! I adore buttery, zingy cakes like this 🙂

    1. Oh yes buttery and zingy is one of the best flavours I ever delved in. I love every bit of the cake. Thanks for popping by and have a lovely Sunday!
      Liz

  5. Liz, this looks amazing! I love that it has a syrup to make it even more flavorful. And it is so unique with the addition of thyme. Thank you for sharing this recipe!

    1. I’ve never owned a lemon-thyme plant. I shall look around and see if I can also get myself a potted one. Have a lovely Sunday!
      Liz

    1. Ha ha I wish there was a virtual mailbox. I would gladly drop a whole cake for you. Thanks for making me laugh. Enjoy your weekend!
      Liz

  6. Looks absolutely wonderful! I have some thyme in the garden so will definitely try this. I love both lemon and lime, might have to try it both ways! Enjoy your weekend!

    1. Hi Mama D,
      I use lemon when a recipe asks for juice and lime when a recipe asks for rind. I just love the lemon rind. My mother used to make Madeira cake with lemon rind. I think I should make one….it’s such a long time since I had a madeira cake. have a great week!
      Liz

    1. Hi Rey & Lyn,
      The syrup is the best part of this cake. If you ever make it. please do not omit the syrup. I wish you a pleasant week!
      Liz

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