Prue Leith’s Lemon & Thyme Bundt

Step 1

Make the sponge. Heat the oven to 180°C/160°C fan/350°F/Gas Generously grease the bundt tin with melted butter, making sureyou brush it between the grooves to prevent the sponge stickingwhen you turn it out.

Step 2

Beat the butter and sugar in a stand mixer fitted with a beater,on medium speed for 3-5 minutes, scraping down the inside ofthe bowl from time to time, until the mixture is pale and creamy.One at time, add the eggs, beating well between each addition,and adding a spoonful of the flour if the mixture starts to curdle.

Step 3

Sift the flour and baking powder into the bowl and mix ona low speed until combined.

Step 4

Add the lemon zest and thyme leaves and mix until combined.Stir in the lemon juice to give a thick dropping consistency.

Step 5

Spoon the mixture into the prepared bundt tin and, using aspatula, gently push the batter into the grooves and up the sidesof the tin, then smooth the top. Tap the tin on the work surfaceto release as many air bubbles as possible. Bake the sponge for35-40 minutes, until risen and golden, and a skewer insertedinto the centre comes out clean.

Step 6

Make the lemon-thyme syrup. While the sponge is baking,pour the lemon juice into a small pan, add the sugar and bringto the boil. Add the thyme, turn the heat down slightly andsimmer for 10 minutes, until the liquid has reduced to a syrupconsistency. Pass the syrup through a sieve into a bowl andleave it to cool. Discard the thyme.

Step 7

Make the crystallised lemon. Using a potato peeler, peelthe lemon in strips, running from top to bottom, then cut thelemon peel into matchsticks. Place the peel in a small pan,cover with water and bring the water to the boil. Immediatelyremove the pan from the heat and pass the water through asieve. Tip the lemon matchsticks back into the pan and repeatthe boiling and draining process once more to get rid of anybitterness in the peel.

Step 8

Place the drained lemon matchsticks in a pan with the 100gof caster sugar and 100ml of water and bring to the boil. Turnthe heat down slightly and simmer for 15 minutes, until the peel strips are translucent and soft. Pass them through a sieve, thenspread the strips out on the lined baking sheet and sprinkle themwith sugar. Toss to coat each piece of lemon peel in the sugar.

Step 9

Make the crystallised thyme. Pour the egg white into ashallow dish and lay the thyme sprigs in it. One by one, removethe sprigs and wipe them almost dry with kitchen paper. Placethem next to the lemon peel and sprinkle with sugar. Leave thesheet in a warm place for the thyme and lemon peel tocrystallise and dry out.

Step 10

Meanwhile, remove the bundt from the oven and leave itto cool in the tin for 5 minutes, then turn it out onto a wire rack.

Step 11

While the sponge is still warm, use a thin skewer to prickholes over the surface and brush with the lemon-thyme syrup.Be patient and allow the syrup to sink into the sponge beforeadding more, then leave the bundt to cool completely.

Step 12

Make the icing. Sift the icing sugar into a bowl and addenough lemon juice to mix to a stiff, but pourable icing (you maynot need all the juice). Spoon the icing over the bundt cake,leaving it to drip down the ridges, and then decorate withthe crystallised lemon and thyme.