Lemon and thyme loaf

Lemon and thyme loaf

Loaf al limone e timo

By
From
The Italian Baker
Serves
8-10

This is a super-fresh and superscented breakfast treat. I have a slice of cake every day, either for breakfast or tea, and I do not intend to stop. I truly believe cakes and desserts are an important part of our lives. Of course, as for everything, they should be consumed in moderation but what would life be like without a piece of cake? So, forget about chemicals, preservatives and other harmful ingredients and go for the real, fresh deal, homemade or bought from a local, trusted bakery. In Italy we get to know the people we buy from. They are happy because they create a bond with the customer and I am happy because I know I will be treated well. Someone once said: think global, eat local. This has become my mantra.

Ingredients

Quantity Ingredient
210g plain flour
pinch salt
2 1/4 teaspoons baking powder
3 tablespoons finely chopped fresh thyme leaves, plus extra to serve
2 eggs, at room temperature
2 large lemon, grated zested
240g full-fat greek yogurt
250g caster sugar
1 teaspoon vanilla paste or extract
2 tablespoons vegetable oil

For the syrup

Quantity Ingredient
115g caster sugar
115ml lemon juice

Method

  1. Preheat the oven to 170°C. Line the base and sides of a 1lb loaf tin with baking parchment.
  2. In a bowl, sift together the flour, salt and baking powder and stir in the chopped thyme. In a separate bowl, whisk together the eggs, lemon zest, yogurt, sugar, vanilla and oil until well blended. Gently add the dry ingredients to the wet ingredients and combine. Pour the mixture into the lined tin and bake for 40–45 minutes until golden on top and a skewer inserted into the centre comes out clean.
  3. While the cake is baking, prepare the syrup. Put the sugar and lemon juice in a saucepan over a medium heat until the sugar is fully dissolved.
  4. Leave the cake in its tin to cool for 15 minutes, then invert onto a wire rack. Using a wooden toothpick or skewer, prick the surface of the cake and carefully drizzle the syrup over to allow the juice to penetrate inside the cake. Leave to cool completely before sprinkling with thyme, if you like, and cutting into slices to serve.
Tags:
baking
cakes
biscuits
Italian
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