This recipe will make one quite large cake (enough for 12), which will keep in a cake tin for about five days.
• 350g soft butter
• 350g caster sugar
• 5 large free range eggs
• 450g plain flour
• 1 teaspoon of baking powder
• 1 lemon, juice and zest
• A dash of whole milk
• 5 good sprigs of fresh thyme leaves, stalks removed
Preheat the oven to 180°C, 350F. Cream the softened butter with a hand whisk or wooden spoon for a few minutes, add the sugar and beat again until creamy.
Add the beaten eggs gradually.
Sift the flour with the baking powder and add to the butter mixture, adding a little milk if it is too thick. It should be of a heavy dropping consistency.
Add the juice and zest of 1 lemon and the thyme leaves.
Pour into a well greased and lined cake tin and bake for around 45 to 50 minutes, until golden brown and a skewer inserted into the middle of the cake comes out clean.
Sprinkle with caster sugar while still warm and leave to cool on a wire rack.
Feline Charpentier has been baking professionally since 2006, featuring in Guardian Food Monthly, Country Living magazine and is now contributing to Sublime. She runs Matilda’s Bakehouse, a catering business which includes a mobile wood fired pizza oven. Named after her daughter, the business takes her all over the North West and beyond.
See Feline’s other recipes on Sublime Online: