Brown Butter, Lemon, and Thyme Drizzle Cake
This cake combines nutty brown butter, zesty lemon, and fragrant thyme.
Equipment
- Loaf Tin
- Mixing Bowl
- Pan
Ingredients
- 190 g unsalted butter plus extra for greasing
- 2.5 lemons lemons 2 zested, all juiced, approx. 6½ tbsp juice
- 200 g caster sugar plus 3 tbsp
- 3 large eggs
- 225 g self-raising flour
- 5 g thyme sprigs 1 tbsp leaves, plus extra to decorate
- 90 ml milk
- 50 g icing sugar
Instructions
- Melt the butter in a pan over low-medium heat for 3-5 minutes, stirring until it turns nutty and foamy. Remove from heat and let cool until soft but solid.
- Preheat the oven to gas 4, 180°C, or fan 160°C. Grease and line a 900g (2lb) loaf tin.
- In a bowl, rub half the lemon zest into the sugar. Add the cooled brown butter and beat until fluffy.
- Incorporate the eggs one at a time, then fold in the flour, thyme leaves, and a pinch of salt.
- Mix the juice of 1 lemon with enough milk to make 120ml, then stir into the batter.
- Pour into the prepared tin and bake for 50-60 minutes until golden and springy.
- Mix the juice of 1 lemon with 3 tbsp sugar, prick the cake, and drizzle the mixture over it. Let cool in the tin.
- For serving, mix icing sugar with lemon juice to create a thick icing, drizzle over the cake, and top with remaining lemon zest and thyme.
Notes
Feel free to add more thyme for a stronger flavor or adjust the lemon juice to your taste.
