Why You’ll Love This Recipe
- Unique Flavor Combination: The nutty richness of brown butter, the zesty brightness of lemon, and the aromatic touch of thyme create a flavor profile that’s both sophisticated and comforting.
- Easy to Make: With simple ingredients and straightforward steps, this cake is perfect for bakers of all skill levels. You’ll impress your friends and family without spending hours in the kitchen!
- Perfect for Any Occasion: Whether it’s a cozy afternoon tea, a birthday celebration, or just a treat for yourself, this cake fits right in. It’s versatile enough to be dressed up or down.
- Beautiful Presentation: The drizzle of icing and the garnish of thyme and lemon zest make this cake not only delicious but also visually stunning, making it a showstopper on any dessert table.
Introduction
Welcome to the world of delightful baking, where flavors dance and aromas enchant! Today, we’re diving into a recipe that’s sure to tickle your taste buds and elevate your dessert game: the Brown Butter, Lemon, and Thyme Drizzle Cake. Imagine a cake that’s not just a treat for your palate but also a feast for your eyes. This cake is a perfect blend of nutty, zesty, and herbal notes that will have you coming back for seconds (and thirds!). So, grab your apron, and let’s embark on this delicious journey together!
Ingredients
- 🧈 190g unsalted butter (plus extra for greasing)
- 🍋 2½ lemons (2 zested, all juiced, approx. 6½ tbsp juice)
- 🍬 200g caster sugar (plus 3 tbsp)
- 🥚 3 large eggs
- 🌾 225g self-raising flour
- 🌿 5g thyme sprigs (1 tbsp leaves, plus extra to decorate)
- 🥛 90ml milk
- 🍭 50g icing sugar
Detailed Step-by-Step Directions
- Melt the Butter: In a pan over low-medium heat, melt the 190g of unsalted butter. Stir continuously for about 3-5 minutes until it turns a lovely nutty brown and becomes foamy. Once done, remove it from the heat and let it cool until it’s soft but solid.
- Preheat the Oven: While the butter cools, preheat your oven to gas mark 4, 180°C, or fan 160°C. Grease and line a 900g (2lb) loaf tin with parchment paper.
- Prepare the Sugar: In a mixing bowl, rub half of the lemon zest into the 200g of caster sugar. This will release the essential oils from the zest, infusing the sugar with a delightful lemony aroma.
- Combine Ingredients: Add the cooled brown butter to the sugar mixture and beat until fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Fold in Dry Ingredients: Gently fold in the 225g of self-raising flour, the thyme leaves, and a pinch of salt until just combined. Be careful not to overmix!
- Add Liquid: Mix the juice of 1 lemon with enough milk to make a total of 120ml. Stir this mixture into the batter until well combined.
- Bake the Cake: Pour the batter into the prepared loaf tin and bake for 50-60 minutes, or until the cake is golden and springs back when lightly pressed.
- Prepare the Drizzle: While the cake is baking, mix the juice of 1 lemon with 3 tablespoons of sugar. Once the cake is done, prick it all over with a skewer and drizzle this mixture over the top.
- Cool and Ice: Allow the cake to cool in the tin. For serving, mix the 50g of icing sugar with lemon juice to create a thick icing. Drizzle this over the cooled cake and top with the remaining lemon zest and thyme for decoration.
Presentation and Serving Suggestions
This Brown Butter, Lemon, and Thyme Drizzle Cake is not only delicious but also visually appealing. Here are some fun ways to present and serve it:
- Slice and Serve: Cut the cake into thick slices and serve on a beautiful cake stand. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Tea Time Treat: Serve individual slices on dainty plates with a cup of herbal tea. The lemon and thyme flavors complement the tea beautifully.
- Garnish: Add fresh thyme sprigs and lemon slices on top of the cake for an elegant touch. This not only enhances the presentation but also adds a fresh aroma.
- Layered Dessert: Crumble the cake and layer it with lemon curd and whipped cream in a glass for a stunning parfait.
Storage and Shelf Life
Your Brown Butter, Lemon, and Thyme Drizzle Cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil; it can last in the freezer for up to 3 months. Just remember to thaw it in the fridge overnight before serving!
FAQs
- Can I use salted butter instead of unsalted? Yes, but it may alter the flavor slightly. If using salted butter, reduce the added salt in the recipe.
- Can I substitute fresh thyme with dried thyme? Yes, but use about one-third of the amount, as dried herbs are more concentrated.
- What can I use instead of self-raising flour? You can use all-purpose flour and add 2 teaspoons of baking powder for every 150g of flour.
- Can I make this cake gluten-free? Yes, you can substitute the self-raising flour with a gluten-free flour blend.
- How can I make the cake more lemony? You can add more lemon zest or increase the amount of lemon juice in the batter.
- Can I add other flavors to the cake? Absolutely! Consider adding poppy seeds or a hint of vanilla extract for extra flavor.
- Is it necessary to drizzle the lemon-sugar mixture over the cake? While it adds moisture and flavor, you can skip it if you prefer a drier cake.
- Can I use a different type of cake tin? Yes, you can use a round cake tin, but adjust the baking time accordingly.
- What should I do if my cake sinks in the middle? This could be due to underbaking or overmixing. Ensure you bake it until fully set and avoid overmixing the batter.
- Can I make this cake ahead of time? Yes, this cake keeps well, making it perfect for preparing in advance for gatherings.