I love the fresh and zinginess of lemon cake, and thyme is a great herb that works really well with the lemon, adding a fragrant edge and interest to the sponge as you bite your way through it. The sponge in this cake has a little more to it by adding ground almond the sponge has more depth, moistness and a bit firmer than your normal poofy fairy cake. Also the use of golden sugar lends itself nicely to the colouring of the sponge and fitting perfectly with the lemon theme.
200g butter
200g golden caster sugar
100g plain flour
100g ground almonds
1tsp baking powder
4 eggs
1 zested lemon
3 tsp thyme leaves
Cream the sugar and butter together.
Add the whisked egg a little at a time with a spoonful of flour
Stir in the rest of the flour, baking powder add the almonds, zest and thyme
cook at 160 for 15 to 20 mins until you get a clean pull from the skewer test.
The topping is a cream cheese frosting laced with lemon curd... rude not to really.
125g cream cheese
300g icing sugar
50g butter
be careful not to over whisk as this can easy collapse and go runny, in one side of a piping bag place lemon curd and the other the icing and pipe away on top of the cakes.
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