For the cake:
225g Unsalted Butter, softened
225g Caster Sugar
225g Self-Raising Flour
Zest of 1 Lemon, finely grated
For the drizzle topping:
Juice of 1 and a half Lemons
85g of Caster Sugar
2 sprigs of Fresh Thyme
Pre-heat your oven to 180c/ 160c/ gas mark 4. Line a loaf tin (8 x 21cm) with baking paper.
Cut the butter into cubes and place in a large mixing bowl. Add the sugar. Use an electric whisk to beat until smooth and fluffy. Gradually add in the eggs, one at a time, beating until mixed through. Don’t worry if your batter goes a little lumpy at this point; it will smooth itself out once the flour is added.
Sift in the self-raising flour. Grate in the zest of the lemon and use a large metal spoon to gently fold together the ingredients.
Bake in the oven for 45 – 50 minutes.
Meanwhile, mix the lemon juice and sugar in a bowl until the sugar has dissolved. Add the sprigs of fresh thyme to this syrup and set aside.
After 45 minutes, check if the cake is done by inserting a skewer into its centre. If it comes out clean, it’s done. If the skewer comes away with some batter, give it another 5 minutes.
Once the cake is baked through, remove from the oven and allow to cool for 5 minutes. Then, use a skewer to prick the cake all over. Cover with your lemon and thyme drizzle.
Top with some extra fresh thyme and some thinly sliced lemon peel.