Blackberry, Lemon & Thyme Cake with Gin Drizzle

Blackberry, Lemon & Thyme Cake with Gin Drizzle
Combining blackberries with lemon and thyme I had in my fridge, I created this fresh and light drizzle cake. The gin is optional, of course.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 8
Blackberry, Lemon & Thyme Cake with Gin Drizzle


For the cake

225g unsalted butter, softened

225g caster sugar

4 eggs

finely grated zest 1 lemon

225g self-raising flour

50g blackberries, chopped and tossed in flour

3 sprigs thyme, leaves removed

For the drizzle

Juice 1 lemon

85g caster sugar

1 tsp gin (optional)

1 sprig thyme, leaves removed

How to make

  1. Preheat your oven to 180°C (160°C fan assisted) and grease & line a loaf tin.

  2. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.

  3. While it's beating, combine the flour and lemon zest.

  4. Beat in the eggs, one at a time, beating well after each addition.

  5. Add the flour mixture, along with the thyme and beat until well combined.

  6. Stir through the blackberries, reserving several for the top.

  7. Pour into the prepared loaf tin, making sure it's spread evenly, use the reserved blackberries to cover the top.

  8. Place in the middle of the pre-heated oven and bake for 45-70 minutes. A knife inserted into the centre should come out clean of cake mix (but probably not the parts with blackberry).

  9. Once baked, remove from the oven and place the tin on a wire rack.

  10. Whisk together all the ingredients for the drizzle. Cover the loaf with holes, using a fork or skewer. Pour the drizzle evenly over the whole cake.

  11. Leave to cool in the tin, once cooled remove and serve.

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