Ingredients
12 total- 170g unsalted butter, softened, plus extra for the tin
- 240g caster sugar
- 1 tbsp thyme leaves, plus 1 tsp and a few small sprigs to decorate
- 2 lemons, zest finely grated, juiced
- 1 tsp vanilla bean paste or extract
- 2 large eggs, at room temperature
- 170g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp sumac
- 110g Greek yoghurt
- 20ml milk
Method
7 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease with butter and line a 900g (2lb) loaf tin.
Step 2
Put 170g of the caster sugar in a large mixing bowl with the 1 tbsp thyme and the lemon zest; rub with your fingertips to infuse.
Step 3
Add the butter and beat with an electric whisk for 5 mins until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 4
In a separate bowl, combine the flour, baking powder, salt and sumac. Fold half the dry ingredients into the batter, followed by half the Greek yoghurt and milk; repeat.
Step 5
Spoon the batter into the tin and smooth the surface. Bake for 1 hr or until a skewer inserted comes out clean. Set aside in its tin while you make the drizzle.
Step 6
For the drizzle, combine the lemon juice, remaining 70g caster sugar and 1 tsp thyme in a small bowl, and mix.
Step 7
When the cake is slightly warm but not hot, prick it all over with a skewer and pour over the drizzle. Leave the cake to cool completely in the tin, before turning out and serving, scattered with a few small thyme sprigs. The loaf will keep in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.