05 October 2012

Lemon and Thyme Madeira Cake

Written by Published in Food

It's Friday! Round up your friends this weekend and treat them to this delightful and delicately scented lemon cake, perfect for afternoon tea with a dollop of softly whipped cream

This recipe will make one quite large cake (enough for 12), which will keep in a cake tin for about five days.

• 350g soft butter
• 350g caster sugar
• 5 large free range eggs
• 450g plain flour
• 1 teaspoon of baking powder
• 1 lemon, juice and zest
• A dash of whole milk
• 5 good sprigs of fresh thyme leaves, stalks removed

Preheat the oven to 180°C, 350F. Cream the softened butter with a hand whisk or wooden spoon for a few minutes, add the sugar and beat again until creamy.

Add the beaten eggs gradually.

Sift the flour with the baking powder and add to the butter mixture, adding a little milk if it is too thick. It should be of a heavy dropping consistency.

Add the juice and zest of 1 lemon and the thyme leaves.

Pour into a well greased and lined cake tin and bake for around 45 to 50 minutes, until golden brown and a skewer inserted into the middle of the cake comes out clean.

Sprinkle with caster sugar while still warm and leave to cool on a wire rack.

Feline Charpentier has been baking professionally since 2006, featuring in Guardian Food Monthly, Country Living magazine and is now contributing to Sublime. She runs Matilda’s Bakehouse, a catering business which includes a mobile wood fired pizza oven. Named after her daughter, the business takes her all over the North West and beyond.

See Feline’s other recipes on Sublime Online:

Lavender Shortbread

Carrot and courgette multiseed loaf

Soft White Potato Bread

Garlic & Herb Focaccia Traybake


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