This cake has a fresh lemon taste, fragrance of thyme, and a little crunch from the poppy seeds. The candied thyme takes it all to a new and amazing place.


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Serves 8–10

1 cup + 1/3 cup sugar



6 tablespoons butter, softened + extra for greasing the pan



1 lemon, just zest



1/2 lemon, just juice



2/3 cup milk



2 tablespoons poppy seeds



1 teaspoon fresh thyme leaves



2 cups all purpose flour



2 teaspoons baking powder



3 egg whites



20 sprigs fresh thyme



1 egg white



confectioner's sugar



water


  1. Preheat oven to 350°F.
  2. Beat 1 cup sugar and butter until light and creamy.
  3. Add in milk, mix well, and add poppy seeds, thyme, lemon, flour, and baking powder. Stir until you have a smooth batter.
  4. Beat the egg whites to soft peaks and gently stir them into the batter.
  5. Pour the batter into a well-greased bunt pan.
  6. Bake for about 30 minutes or until a wooden skewer comes out clean.
  7. Flip onto a cooling rack.
  8. Whisk the egg white in a bowl until frothy.
  9. Dip the thyme in the egg white and then in sugar. Let the thyme dry.
  10. Make a simple glaze by mixing confectioners’ sugar and some water.
  11. Place your cake on a serving tray, cover with glaze, and top with the candied thyme.

TIP:


Photography by Paul "Sweet Paul" Lowe

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