Lemon & Thyme Cake with Lemon Butter

 

Stop by and treat yourself to a slice
The Silva Spoon Tea & Coffee Emporium in Cotton Tree, Sunshine Coast QLD. 
@alita_johnson

Lemon & Thyme Cake with Lemon Butter

Cake Mixture

6 eggs

310ml milk

300g butter, cubed

3 lemons, zest only

1 tablespoon vanilla

60g fresh thyme leafs

450g raw caster sugar

150g plain flour

450g self raising flour

fresh thyme sprigs to serve

Icing Mixture

1 lemon, juice

50g icing sugar

150g cream cheese

Lemon butter

1 egg

2 egg yolks

80ml lemon juice

110g butter, cubed

80g raw caster sugar

Start by having all ingredients at room temperature. Preheat oven to 190.c and line a 10” spring form tin

Preparing the lemon butter first is a must; so the mixture has time to set (if you like, this step can be done the night before), start by placing the butter and lemon juice in a small pot and stir over low heat until butter has melted. In a separate bowl, whisk together egg, egg yolks and sugar until combined.

Now for the next step; you need to whisk fast and continuously; so take a damp tea towel and place it on the kitchen bench, place your bowl with the egg mixture on top, slowly pour in melted lemon butter mixture while whisking very fast, we do not want the mixture to cook the eggs and split at the stage so mix until well combined.

The lemon butter will need to set in the refrigerator for up to an hour, makes 1 cup

Sift both flours together 4-6 times and set aside

Cream the butter, sugar, vanilla and lemon zest in an electric mixer until light and fluff. Add eggs; beating well after each addition

Starting with flour, add small amounts of the flour, thyme leafs and milk. Alternate until will combine

Pour into prepared tin and bake for 50-65 minutes or until a skewer comes out clean when inserted into the center, or when pressed lightly the cake springs back

Set aside to cool completely in the tin

Now for the cream cheese icing; beat cream cheese until light and fluffy, slowly add icing sugar and lemon juice, set aside

Turn cake out on to a stand, spread a generous amount of the cream cheese icing, followed by the lemon butter, adorn with fresh sprigs of thyme

Store chilled in an air tight container, up to 2 days; if it last that long.