I’ve been back in my winter coat and even wore a scarf yesterday due to the fact that the weather here in the UK has been akin to a small child throwing a tantrum… that said, when I made this cake (and naturally spent the day inside) it was gloriously sunny and something light and zesty was in order. This is essentially a lemon drizzle with a couple of welcome extras; a subtle hum of thyme and a honey spiked tangy cream cheese icing- the perfect understated but delicious cake for a casual summer get together.
225g soft butter
225g caster sugar
zest 4 lemons
1tbsp chopped thyme
4 eggs (free range)
225g self raising flour
For the lemon drizzle:
3tbsp runny honey (local where possible)
2tbsp caster sugar
125ml lemon juice
For the lemon cream cheese frosting:
300g cream cheese
50ml double cream
zest 2 lemons
3tbsp runny honey (plus extra for a final drizzle, if you like)
Preheat the oven to 170c. Grease and line a square baking tin.
Place the butter, sugar, lemon zest and thyme in a bowl (or bowl of a stand mixer) and cream together until pale and fluffy. Add the eggs one at a time, beating well between each addition. Once the eggs are thoroughly incorporated, sift in the flour and pour in the milk. Fold gently until well combined then scrape into the prepared tin and level off. Bake for 25-35 minutes or until a skewer comes out clean when inserted.
While the lemon and thyme sponge is cooking, make the lemon and honey drizzle. To do this simply put the honey, lemon juice and caster sugar together in a small saucepan and heat until the sugar has dissolved and formed a syrup. Set aside.
When the cake is ready, skewer holes all across the surface and pour the drizzle evenly over the top, allowing it to soak in. Leave to cool completely in the tin.
While the cake is cooling, make the cream cheese icing. Place the cream cheese, double cream, honey, lemon zest and icing sugar in a bowl and whisk until thick. Spread a generous layer over the completely cooled cake and drizzle with any extra honey.
Zesty lime and fiery ginger make for a winning combination in this super simple cake (and I don’t know about you, but I’ve been yearning for a taste of something summery recently). For all out sunshine vibes decorate with edible yellow flowers (I’ve used violas), lime zest and crystallised ginger.
250g soft butter
250g light brown soft sugar
2tbsp golden syrup
250g self raising flour
2tbsp ground ginger
1tsp baking powder
75g chopped stem ginger (in syrup)
For the lime drizzle: 75g caster sugar, juice 4 limes
For the lime cream cheese frosting: 50g soft butter, 150g cream cheese, 400g icing sugar, zest 3 limes
Preheat the oven to 160c (fan). Grease and line a 20cm cake tin.
Cream together the butter and sugar until light and fluffy then mix in the golden syrup. Add the eggs one at a time along with a tablespoon of the flour. Mix well and scrape down the sides of the bowl between each addition.
Once the eggs have been incorporated, sift over the remaining flour, ginger, baking powder and salt; fold in the sifted ingredients followed by the stem ginger then transfer the batter into the prepared tin. Level out and bake for 35-40 minutes (or until a skewer comes out clean when inserted).
While the cake is cooking, make the lime syrup. To do this simply place the juice and sugar in a saucepan and gently heat until the sugar has dissolved. Bring to the boil for a minute then remove from the heat and set aside.
When the cake is ready, prick all across the surface with a skewer and pour over the lime syrup so it sinks deep into the cake. Leave to cool while you make the lime cream cheese frosting.
To make the frosting, beat together the butter and cream cheese until smooth, then add the icing sugar slowly while continuously whisking. Whisk until light and smooth then add the lime zest and a drop of milk if the consistency is a little stiff.
To assemble the cake, cover neatly with the frosting then decorate with extra lime zest, crystallised ginger, herbs and edible flowers.