Lemon and Thyme are a combination made in tastebud heaven. This recipe was inspired after one of my Pinterest sessions, where it is partially derived from a Donna Hay recipe and partially a Taxanerin Baking recipe, modified for gluten and dairy free ingredients. It’s really tangy, moist and delicious, so do try it.
- 168 g butter substitute (I use a light olive oil spread)
- 500g caster sugar
- 4 eggs
- 2/3 cup fresh lemon juice
- 1/4 cup lemon zest
- 1 tsp thyme leaves (stripped)
- 2 1/4 cups gluten free flour (I use Live Free Gluten Free for this cake)
- 1 tsp gluten free baking powder
- 1/2 tsp salt.
- 1 tbs butter substitute
- 1 cup icing sugar
- 1 tbs lemon juice
- 1 tbs lemon zest and a few thyme leaves to decorate
- Preheat the oven to 170c and grease a Bundt or ring tin.
- Cream the butter substitute and sugar.
- Beat in the eggs one at a time. Beat until smooth.
- Add the lemon juice, zest and thyme leaves; beat on a low speed to combine.
- Add the flour and baking powder and beat to combine and smooth out any lumps.
- Pour the batter into the prepared tin, and bake for about 60 minutes or until golden on top and light brown on the edges.
- Cool on a wire rack for about 15 minutes then turn out on a second rack.If the cake doesn’t come out straight away, tap the base of the pan with a wooden spoon.
- Leave to cool completely before glazing.
- Glaze; melt the butter substitute, add the icing sugar and lemon juice, adjusting both to achieve a glaze that pours off the spoon in a steady stream. Pour over the cooled cake and decorate with the lemon zest and thyme leaves.
This cake will keep really moist for about 3 days in an airtight container; if it lasts that long.