This Lemon & Thyme Bundt Cake is a beautifully balanced bake that celebrates bright citrus flavour with a subtle herbal twist. Fragrant lemon zest is paired with fresh thyme to create a cake that’s light, aromatic, and refreshingly sophisticated—proof that classic flavours can have a surprise twist.
Finished with a glossy lemon icing and delicately decorated with crystallised lemon peel and crystallised thyme, this bundt cake is as striking as it is delicious. The sharp sweetness of the icing enhances the lemony sponge, while the thyme adds depth and elegance without overpowering the citrus.
This was the Technical Challenge for Series 14, Week 6 - Botanical Week of The Great British Bake Off technical challenge. This cake is perfect for afternoon tea, special occasions, or when you want to bake something special with a refined edge. This lemon and thyme Bundt cake is a showstopper that feels both classic and modern.
Ingredients:
Lemon and Thyme Sponge Cake:
325g Soften Butter/Baking Spread
325g Caster Sugar
5 x Eggs
325g Self-Raising Flour
Zest of 3 x Lemons
4 Tbsp Thyme
Juice 1 x Lemon
Lemon and Thyme Syrup:
100g Caster Sugar
4 Tbsp Thyme
Juice 2 x Lemon
Crystallised Lemon and Thyme Decorations:
1 x Lemon
100g Caster Sugar
100ml Water
5 x Sprigs of Thyme
1 x Egg White
Icing Glaze:
150g Icing Sugar
Juice ½ Lemon
1. Preheat the oven to 180C/350F/Gas Mark 4. Grease a bunt tin with a generous amount of softened butter/baking spread, ensuring all the grooves of the mould are well-greased. This will help make it easier for the cake to release from the bunt tin.
2. In a large mixing bowl, add the softened butter/baking spread, caster sugar, eggs, lemon zest, thyme, self-raising flour and lemon juice into a large mixing bowl. Mix using a stand mixer or a hand mixer until all of the ingredients have been incorporated.
3. Spoon the mixture into the greased bunt tin, making sure the cake batter gets into all of the grooves of the bunt tin.
4. Bake in the oven for 35-40 minutes.
5. While the cake is baking, make the Lemon and Thyme Syrup. Into a pan, add the sugar, lemon juice and thyme. Then heat until the mixture starts to boil. Then reduce the heat and allow the syrup to simmer for 10 minutes, allowing the thyme to infuse into the syrup.
6. Once baked, the cake should be a golden-brown colour, and when a skewer is inserted into the middle of the cake, it should come out clean. Leave the cake to cool on a wire rack.
7. While the cake is cooling, start making the crystallised decorations for the cake.
8. Using a vegetable peeler, peel strips of the lemon skin. Then cut the strips into matchstick pieces.
9. Place the matchstick-sized lemon pieces into a pan filled with water and heat until boiling. Once boiling, remove from the heat and drain the water. Repeat this process one more time. This process helps to remove the bitterness from the lemon peel.
10. Add the caster sugar, water and matchstick-sized lemon pieces into the pan and heat until the mixture starts to boil. Once boiling, reduce the heat so the mixture is simmering and allow to simmer for 15 minutes.
11. After 15 minutes, the matchstick-sized lemon peel pieces should be translucent and soft. Remove from the heat and drain the mixture using a sieve. You can save the extra syrup for cocktails or other drinks!
12. In a small bowl, add the caster sugar. Toss the matchstick-sized lemon pieces in the caster to coat them in sugar.
13. To make the crystallised thyme, lightly beat the egg white in a shallow tray. The egg whites should be foamy. Lay the thyme sprigs in the egg whites and pat dry with a kitchen roll.
14. Line a tray with baking parchment and place the thyme sprig onto it. Also, place the crystallised matchstick-sized lemon pieces on the lined tray. Place the tray in a warm area to allow the thyme sprigs and matchstick-sized lemon pieces to crystallise.
15. While the cake is still warm, remove it from the bunt tin and poke holes into the sponge. Brush the Lemon and Thyme Syrup onto the cake. The holes we poked into the cake will allow the syrup to soak into the cake better.
16. Next making the icing glaze by adding the icing sugar and lemon juice into a bowl. Mix until you get a pourable icing. You may need to add more lemon juice/water if your icing is too thick.
17. Spoon the lemon icing over the cake, making sure that the icing gets into the grooves of the cake.
18. Finally, decorate the cake with the crystalised Lemon pieces and Thyme sprigs.
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