Juicy thyme and lemon cake

Juicy thyme and lemon cake

Total: 1 hr 55 Min. | Active: 25 Min.
Nutritional value / piece: 253 kcal
, Fat: 12 g
, Carbohydrate: 32 g
, Protein: 4 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

200 g butter, soft
220 g sugar
4 eggs
4 organic lemons, grated zest, juice set aside
3 tbsp thyme, finely chopped
3 tbsp milk
250 g white flour
1 tsp baking powder
¼ tsp salt


100 g icing sugar
1 tsp thyme, very finely chopped
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1 loaf tin (approx. 30 cm), fully lined with baking paper

How it's done

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Cake mixture

Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Mix in the lemon zest, thyme and milk. Combine the flour, baking powder and salt, mix in. Transfer the mixture to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, prick firmly with a wooden skewer.


Mix the reserved lemon juice (approx. 250 ml) with the icing sugar and thyme. Pour the icing over the warm cake. Remove the cake from the tin and place on a rack to cool.

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