Lemon and Thyme Cake

One thing you should know about my mum is that she's a feeder. I think its one of the only parts of our Jewish heritage that has stuck. She went to visit my brother, Josh, at uni in Edinburgh this weekend and wanted to bring him a cake (on a 5 hour train journey, because you know, they don't have food up there obviously). This is her famous cake recipe but I have made it more times than I can count. We had a big family party a few years ago and I baked one these cakes every day for nearly a week and froze them so we could have enough for the party.

Ingredients
225g salted butter
225g golden caster sugar (+4 tablespoons for the drizzle)
4 eggs
75g plain flour
75g self raising flour
50g polenta
50g ground almounds
1/2 teaspoon baking powder
2 lemons
1 clementine
4 sprigs fresh thyme, about 2 tablespoons of leaves

You will also need a 23x23cm square cake tin.

Preheat the oven to 180C and grease and line your cake tin.

Cream together the butter and sugar, making sure the butter is at room temperature.

Add the eggs one at a time, then add the rest of the dry ingredients.

Add the zest of the citrus fruit and 1 tablespoon of the thyme leaves.

It will be quite a thick batter, you will need a spatula to help get it into the tin.

Bake for about 25mins, until a poker comes out clean.

Whilst the cake is baking you'll need to make the drizzle.

Juice the lemons and clementine, add the rest of the thyme and the 4 tablespoons of sugar.

When you take the cake out poke lots of holes in it, then pour the drizzle over whilst the cake is still hot.

Try and wait till its cool before eating. Mum transported it by wrapping it in tin foil, you could also do this and freeze it for a few days.

This is our standard family cake, its more buttery and moist than any other I've had.

Hope everyone's had a good weekend. Josh sent me a picture of him eating this cake, unfortunately because I sent it up north I didn't get any. Maybe I'll have to make another one...