Lemon Loaf with Thyme

Very delightful...

Makes: 1 Cake

Preparation time: 15 Minutes

Baking time: 45 Minutes

Ingredients:

• 175g (312ml) Self-raising flour
• 7.5ml Baking powder
• 3 Extra-large eggs
• 150g (180ml) Castor sugar
• Zest of 1 lemon
• 100ml Sour cream
• 25ml Lemon juice
• 65ml Butter, melted
• 3 Long sprigs thyme

For the Almond Crust:

• 30g Butter
• 45ml Honey
• 30ml Sour cream
• 3 Sprigs thyme
• 100g Almond flakes

Method:

1. Preheat the oven to 180°C.
   Grease a small loaf pan (with a capacity of 500ml) with non-stick spray and dust with a coating of flour.
   Shake the coat evenly and then tap off the excess flour.
   Line the bottom of the pan with a sheet of baking paper to make extra sure that the cake can be turned out easily from the pan once it's ready.
2. Sift the flour and baking powder together and set aside.
   Whisk the eggs, castor sugar and lemon zest until thick, light and fluffy.
   Add the flour, sour cream, lemon juice and butter, strip the thyme leaves from the stems and add this to the mixture.
   Whisk until just combined. Spoon into the prepared pan and bake for 35 minutes.
3. Make the crust: Melt the butter, honey and cream; strip the thyme leaves from the stems and add.
   Mix the butter mixture with the almonds.
   Remove the cake from the oven and spread the crust mixture evenly over the top.
   Put it back in the oven and bake further 10-15 minutes or until a skewer comes out clean and the topping is golden brown.
   Cool slightly in the pan before carefully turning out the cake.
   Serve with sour cream or crème fraiche and a cup of tea.

Credit:
Home Magazine: February 2017 issue, pg 119