An all-time favourite with a little botanical twist! The Rich Yolk eggs really brings this classic teatime treat to another level and is as sweet on the eyes as it is on the lips!
  • Serves: 1



  1. Pre-heat the oven to 180C/160C fan/gas 4.
  2. Grease and then line a loaf tin (8 x 21cm) with greaseproof paper.
  3. Beat together the butter and sugar until you get a pale and creamy consistency.
  4. Add the Rich Yolk eggs, one at a time, making sure that you mix slowly until each is incorporated into the butter mixture. slowly
  5. Sift in the flour, then add the lemon zest and mix until well combined.
  6. Spoon in the mixture into your prepared tin and level the top with a spoon or gently tap on the worktop.
  7. Bake for approx. 45-50 mins or until a skewer comes out clean.
  8. Leave the cake to cool in the tin and mix together the lemon juice, thyme leaves (remove all the stalks and discard) and caster sugar, to make the all-important drizzle.
  9. Gently prick the warm cake all over with a skewer, then pour over the drizzle – the juice will sink into the cake and the sugar will form a delicate crisp top.
  10. Leave in the tin until completely cool. When you’re ready, remove slice and tuck in!
  11. Tips: This cake will keep in an airtight container for 3-4 days, or can even be frozen for up to 1 month. Perfect if you need to get ahead of the game for impending family visits!