Lemon and Thyme Cakes
Former royal chef Carolyn Robb bakes up perfect-for-teatime mini lemon cakes.
By Carolyn Robb
Yields:
10 - 12
Prep Time:
20 mins
Total Time:
20 mins
Jump to recipeIn this installation of Royal Eats, former royal chef Carolyn Robb pays homage to the fresh herbs that grow at Highgrove House and Gardens, home to Prince Charles and Duchess Camilla. The famous gardens surrounding the residence are filled with organic produce and local wildlife. Prince Charles planted much of the garden himself, including a wandering thyme path that stretches several meters and features multiple varieties. This aromatic walk serves as the inspiration for these adorable mini lemon-thyme cakes.
Light and fluffy, these lemon and thyme cakes are made without any butter. Instead, Robb uses oil and yogurt to create a moist end result without being too heavy. She glazes the cakes with a tart syrup made from lemon and fresh thyme, then tops them with plenty of fresh fruit and creamy mascarpone cheese. Fresh garnishes lend a hit of brightness, making for a perfect snack to enjoy at an afternoon tea or a brunch dessert.
In the video above, Robb walks us through the process of making these lemon-thyme cakes. You're going to want to try them yourself!
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Ingredients
For The Cake
Vegetable oil, for pans
- 1
large egg
- 1 cup
(240 ml.) plain Greek yogurt
- 3/4 cup
(180 ml.) extra-virgin olive oil
- 1 1/2 cups
(250 g.) golden caster sugar or granulated sugar
- 2 Tbsp.
finely grated lemon zest
- 1 tsp.
vanilla extract
- 2 3/4 cups
(300 g.) cake flour
- 3 tsp.
baking powder
For The Lemon Syrup
- 3/4 cup
(125 g.) granulated sugar
- 1/4 cup
(60 ml.) fresh lemon juice
- 6
sprigs thyme
For The Decorations
- 6 Tbsp.
mascarpone
- 8 oz.
(250 g.) fresh strawberries, raspberries, blueberries, cherries, or any fruit of your choice
- 6
sprigs thyme
Powdered sugar, for dusting
Directions
For The Cake
- Step 1Preheat oven to 325°F (160°C) and generously grease 12 mini Bundt pans with vegetable oil.
- Step 2In a large bowl, whisk egg, yogurt, and olive oil to combine. Slowly stream in caster sugar and whisk to combine. Add lemon zest and vanilla, then sift flour and baking powder directly into bowl. Whisk just to combine.
- Step 3Transfer batter to a pastry bag fitted with a large plain tip (you can use a spoon, but this step keeps things tidy). Pipe batter in a ring in prepared pans, being careful not to overfill. Bake until golden and a tester inserted into center of a cake comes out clean, 10 to 12 minutes.
For The Lemon Syrup And Assembly
- Step 1In a small saucepan over medium heat, bring granulated sugar, lemon juice, and thyme to a simmer, whisking to dissolve sugar. Remove from heat and let infuse about 10 minutes.
- Step 2Run a knife around edges of cakes. Turn out cakes onto a wire rack set in a rimmed baking sheet. Using a pastry brush, glaze cakes with lemon syrup.
- Step 3Fill centers with a dollop of mascarpone. Decorate with fruit and thyme. Dust with powdered sugar.
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