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Lemon recipes

NINEMSN FOOD > Recipes > Lemon recipes
 

Lemon cakes with lemon icing and thyme

Recipe~Finder
Cooking time
Less than 60 minutes
Cuisine
Modern Australian
Healthy options
Healthy
Vegetarian
Serves
6
Type
Kids
Cake
Family

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Lemon cakes with lemon icing and thyme

Ingredients

  • 12 sprigs lemon thyme, plus several tiny sprigs for garnish
  • 2 cups (300g) plain flour, plus extra for cake pans
  • 1 teaspoon salt
  • zest of 2 lemons, finely grated
  • 300g unsalted butter, at room temperature, plus extra for cake pans
  • 1½ cups (330g) caster sugar
  • 6 large eggs
  • ½ cup freshly squeezed lemon juice

Lemon icing

  • 2 cups icing sugar
  • juice of 1 lemon

Preparation method

Preheat oven to 180°C (160°C fan). Butter and flour 6 mini-angel food cake pans or jumbo muffins pans, shaking well to discard excess flour. Pick the tops off the thyme sprigs and scatter into the tins.

Chop enough of remaining thyme leaves to make 1½ tablespoons, and combine with flour, salt and lemon zest in a bowl; whisk well.

Cream the butter until fluffy, add sugar and beat until pale. Add eggs, one at a time, mixing until smooth. Beat in lemon juice, then add flour mixture in three batches at low speed, mixing until just combined. Spoon into prepared cake pans, leveling the tops. Bake for 40 minutes, or until a skewer comes out clean. Set the pans on a rack, cool for 10 minutes, then unmould cakes.

To make lemon icing, combine icing sugar with lemon juice and stir until smooth. It should be drizzling consistency. If too thin, add more sugar; if too thick, add more lemon juice. Drizzle icing over cakes and scatter with extra thyme sprigs.

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