Brown butter, lemon and thyme drizzle cake recipe

1. Melt the butter in a pan over a low-medium heat, then heat for 3-5 mins, stirring frequently, until it stops bubbling, smells nutty and goes foamy; remove from the heat. When the foam subsides, the butter should be a deep brown colour. Pour into a bowl and leave to cool, until solid but still soft – you should have 150g.
2. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g (2lb) loaf tin. In a mixing bowl, rub half the lemon zest into the sugar with your fingers. Add the cooled brown butter, then beat with a wooden spoon until pale and fluffy.
3. Beat in the eggs, one at a time (don't worry if it splits a little), then fold in the flour, thyme leaves and a pinch of salt. Pour the juice of 1 lemon into a measuring jug and add enough milk to make it up to 120ml. Stir into the batter. Transfer to the prepared tin and level the top. Bake for 50-60 mins until risen, golden and springy to the touch
4. Meanwhile, mix the juice of 1 lemon with 3 tbsp sugar. Prick the cake all over with a cocktail stick, then drizzle over the juice mixture. Leave to cool in the tin.
5. To serve, mix the icing sugar with enough lemon juice to make a thick, pourable icing. Drizzle over the cake and scatter with the remaining lemon zest and thyme sprigs. Will keep for up to 3 days in an airtight container.

Tip: Make the brown butter ahead: keep in the fridge for up to 5 days, or freeze for up to 3 months.

Freezing and defrosting guidelines

Freeze un-iced cake. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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