Serve with summer berries and extra yogurt if you wish. The Boho Bakers Lemon & Thyme Cake 1) Heat the oven on its lowest setting. Filled and topped with deliciously smooth icing and decorated with chopped nuts for a bit of crunch, this is the perfect accompaniment to your afternoon cuppa. Lemon blueberry thyme is a deliciously fresh and flavorful cake that celebrates all things Spring. Cut the cake into slices, then drizzle each slice with a little of the lemon syrup. Carrot cake You cant go wrong with a classic carrot cake. For the syrup, mix the lemon juice and sugar in a small bowl or jug until the sugar has dissolved.Sprinkle with the thyme leaves and leave to set. While the cake is still slightly warm, spoon over the icing, letting some run down the sides.

For the icing, sift the icing sugar into a bowl, strain over the lemon juice, add the hot water and mix until smooth.Leave to cool in the tin for 5 minutes, then carefully turn out onto a cooling rack over a large baking tray. Mix the oil, eggs, lemon zest, lemon juice, yoghurt and sugar in a large bowl using a whisk Sift the flour and mix until it is a smooth batter. Add sifted flour and baking powder, olive oil, yoghurt, thyme, zest and almonds using a spatula, mix until well combined. Spoon the mixture into the tin, then bake for 50-55 minutes until risen and golden brown, and a skewer pushed into the thickest part of the cake comes away clean.Slowly add oil, butter, sour cream, lemon zest. Repeat with the remaining yogurt and flour, along with the thyme. In the bowl of a stand mixer, using the whisk attachment beat together eggs, egg whites and sugar until creamy. Spoon half the yogurt onto the mixture, sift over the baking powder with a pinch of salt and half the remaining flour, then fold in.Beat in the lemon zest, then beat in the eggs, one at a time, adding a good tablespoon of the flour with the second and third egg. Cream the butter and sugar together in a bowl for 5 minutes or until pale and fluffy. Grease a 24cm non-stick bundt tin or ring-shaped cake tin with butter. In a medium bowl whisk together flour, salt, baking powder, baking soda, and lemony thyme leaves. Heat the oven to 160☌/140☌ fan/ gas 3. For the Loaf Cake 250 ml oat or soya milk 25 ml lemon juice 250 g self raising flour 1/4 tsp baking powder 1/4 tsp bicarbonate of soda 125 g caster sugar. Butter and flour two 4 1/2 x 8 loaf pans, or one 12-cup Bundt pan, or one 6-well mini fluted pan (4 1/2 diameter 1 1/4 cup volume) In a small bowl combine buttermilk with lemon zest and juice.

Lemon thyme cake