Pulse the granulated sugar and lemon zest in a food processor equipped with the metal. Lightly dust with flour and shake out the excess. Scatter over some extra thyme leaves before serving. Brush a 6-cup or 12-cup mini Bundt pan with the melted butter. Cream the butter with the sugar in a food mixer until pale and fluffy. Line a 900g/2lb loaf tin with baking parchment. In a small bowl, mix the icing sugar with the remaining lemon juice to make a spoonable icing, then drizzle over the cake. For the topping, you’ll need 4 tablespoons of sugar, juice of two large lemons, and ½ teaspoon of thyme leaves. Place the honey and eggs in a large bowl and whisk to combine. Make some holes in the cake with a skewer and brush the syrup all over (discarding the thyme). Line a 22cm (8½ in) round springform tin with non-stick baking paper. Remove from the heat, add the thyme and leave to infuse for 20 minutes until cool. Ingredients 4 eggs (size 7) at room temperature 185 gram caster sugar 140 gram flour 1 1/2 teaspoon baking powder 25 gram butter, melted 1/4 cup boiling. It will take at least 90 minutes for it to cool completely. This icebox cake is perfect for any spring or summertime occasion. Bake the lemon thyme quick bread for 45 55 minutes, then cool completely. No need for an oven with this lovely Meyer Lemon Thyme Icebox Cake. Meanwhile, in a small pan, heat the remaining 50g caster sugar with the juice of 1½ lemons and a few thyme sprigs until the sugar has dissolved. In a small saucepan over low heat, warm the lemon juice just until hot. Meyer Lemon Thyme Icebox Cake is the perfect celebration cake with no baking required. Pour this batter into the prepared tin and bake for 40-45 minutes, until a skewer inserted comes out clean.ģ Let it cool in the tin for 10 minutes before turning out to cool completely on a wire rack. Add the eggs one at a time, while mixing, then fold in the four, ground almonds and the crushed thyme mixture. Using a pestle and mortar, crush the lemon zest and thyme leaves with 1 tbsp lemon juice set aside.Ģ Using electric beaters, cream the remaining 235g butter with 225g caster sugar until pale and fuffy. Give the tin one sharp tap face down to get rid of the excess four. Dust the tin with a little four, making sure the surface is well covered. Melt 15g butter and use to brush the inside of a 26cm Bundt cake tin.
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