This thyme & lemon drizzle cake recipe has a delicious vanilla sponge cake drizzled with a thyme-infused lemon-flavored glaze that gives this cake a crunchy exterior. For the sponge, I have used my very trusted and fail-proof vanilla sponge cake recipe. The glaze is made with fresh thyme along with lemon zest and its juice, and drizzled generously over the cake, coating it nicely to give its flavor in every bite.
Here in this blog post, I have once again shared my easy vanilla sponge cake recipe that can be made into an eggless cake as well. Additionally, I have also shared the most amazing Thyme and Lemon Glaze recipe.
Basic vanilla sponge cake recipe
I use my vanilla sponge cake recipe for the base of this glazed tea cake. This cake recipe is super versatile, that’s why I bake this vanilla cake all the time in all shapes and sizes, sometimes in a loaf tin, cupcake muffin tray, or a round cake pan. I used my bundt can pan for this glazed cake, but you can bake it in a round cake tin or loaf pan.
Vanilla sponge cake ingredients
- 1 cup All-Purpose Flour with 2 tbsp of it replaced with an equal amount of Cornflour
- 1/3 cup Refined Oil – any refined neutral oil such as Sunflower Oil, Canola Oil, etc.
- 1/3 cup Granulated Sugar – you can go as high as 1/2 cup if you prefer sweeter cakes
- 1 tsp Baking Powder – or 1/2 tsp Baking Powder + 1/4 tsp Baking Soda
- ¼ cup Whole Milk
- 1 tsp Vanilla Extract
- 2 Eggs – omit for an eggless sponge cake
Recipe instructions for vanilla sponge cake
- Prepare the cake tin for baking. In case you are using non-stick tins then there is no need to do anything extra to it. You can line the cake with parchment paper for greater ease in unmoulding it. If you are using regular baking tins, you can line them with parchment paper. Or, brush it with some oil and then sprinkle some flour on it to coat it uniformly. Keep it aside for the time you prepare the cake batter
- Pre-heat the oven to 170C
- Prepare the cake mix. Take a mixing bowl and mix all the dry ingredients. Sieve them through and keep this aside
- Now, in another mixing bowl, whisk the eggs with a pinch of salt till light and almost twice in volume
- Add oil and vanilla extract to the eggs and whisk them vigorously till light and airy
- Now we are going to incorporate the wet ingredients into the dry ingredient mix. For that we are going to add the dry ingredients in three parts, alternating with milk, and mix gently. Once you see that the dry ingredients have been incorporated nicely, stop mixing. Sometimes over-mixing leads to hardened cakes.
- Bake the cake. Now, pour the batter into the prepared cake tin and bake it for 30-35 minutes. Since every oven is different, keep an eye on it once it crosses the mark of 30 minutes. Once you see that the cake has baked and the sides are pulling back from the edges, you know that it is done.
- Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on a wire rack to cool down completely.
Lemon glaze with thyme recipe
The glaze is a simple mix of caster sugar or finely ground granulated sugar and other aromatics. Here’s what we need for this.
- 1/2 cup Caster Sugar or Granulated Sugar
- 2 tbsp Lemon Juice
- Thyme-infused Salt or 1/4 tsp Salt + A pinch of dried Thyme
- Zest of 1 Lemon
Take a mixing bowl and combine the ingredients. If you find the glaze too thick then add a drop of Lemon Juice or even Melted Butter. If it’s too thick for some reason, add a tsp. of Caster Sugar. Mix till you get a pourable consistency.
Once your Vanilla Sponge Cake has cooled down completely, place it on a wire rack and pour the thyme-infused lemon glaze over the cake. Allow it to cool down again before slicing and serving.
More easy cake recipes
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This thyme & lemon drizzle cake recipe has a delicious vanilla sponge cake drizzled with a thyme-infused lemon-flavored glaze that gives this cake a crunchy exterior. For the sponge, I have used my very trusted and fail-proof vanilla sponge cake recipe. The glaze is made with fresh thyme along with lemon zest and its juice, and drizzled generously over the cake, coating it nicely to give its flavor in every bite.
- 1 cup All-Purpose Flour with 2 tbsp of it replaced with an equal amount of Cornflour
- 1/3 cup Refined Oil any refined neutral oil such as Sunflower Oil, Canola Oil, etc.
- 1/3 cup Granulated Sugar you can go as high as 1/2 cup if you prefer sweeter cakes
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ cup Whole Milk
- 1 tsp Vanilla Extract
- 2 Eggs
- 1/2 cup Caster Sugar or Granulated Sugar
- 2 tbsp Lemon Juice
- Thyme-infused Salt or 1/4 tsp Salt + A pinch of dried Thyme
- Zest of 1 Lemon
- Prepare the cake tin for baking. In case you are using non-stick tins then there is no need to do anything extra to it. You can line the cake with parchment paper for greater ease in unmoulding it. If you are using regular baking tins, you can line them with parchment paper. Or, brush it with some oil and then sprinkle some flour on it to coat it uniformly. Keep it aside for the time you prepare the cake batter
- Pre-heat the oven to 170C
- Prepare the cake mix. Take a mixing bowl and mix all the dry ingredients. Sieve them through and keep this aside
- Now, in another mixing bowl, whisk the eggs with a pinch of salt till light and almost twice in volume
- Add oil and vanilla extract to the eggs and whisk them vigorously till light and airy
- Now we are going to incorporate the wet ingredients into the dry ingredient mix. For that we are going to add the dry ingredients in three parts, alternating with milk, and mix gently. Once you see that the dry ingredients have been incorporated nicely, stop mixing. Sometimes over-mixing leads to hardened cakes.
- Bake the cake. Now, pour the batter into the prepared cake tin and bake it for 30-35 minutes. Since every oven is different, keep an eye on it once it crosses the mark of 30 minutes. Once you see that the cake has baked and the sides are pulling back from the edges, you know that it is done.
- Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on a wire rack to cool down completely.
- Take a mixing bowl and combine the ingredients. If you find the glaze too thick then add a drop of Lemon Juice or even Melted Butter. If it’s too thick for some reason, add a tsp. of Caster Sugar. Mix till you get a pourable consistency.
- Once your Vanilla Sponge Cake has cooled down completely, place it on a wire rack and pour the thyme-infused lemon glaze over the cake. Allow it to cool down again before slicing and serving.
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