Boxing day Lemon & Thyme Bundt cake

DSC_0743Now I have to admit (like the majority of the Nigella loving public) to be a little disappointed by her new TV series Simply Nigella; though there were one or two gems and as I always turn to Nigella for puddings I thought I would give this one a whirl.

It did not disappoint!





200g Butter or Stork

250g Caster sugar

450g Plain flour

3/4 tsp Baking soda

3/4 tsp Baking powder

2 Lemons, zested and juiced

3 Tbsp of Thyme leaves

250ml Milk (Nigella used buttermilk, but normal milk works fine)

3 Eggs


120g Icing sugar

Lemon juice (included in quantities above)



  1. Preheat over to 170 degrees fan assisted or 180 degrees conventional
  2. Butter and flour the bundt tin very well and tap to release any excess flour
  3. Cream the butter and sugar until light and fluffy
  4. Sift together dry ingredients
  5. Crack eggs into a jug and lightly whisk with milk
  6. Alternately add wet and dry ingredients to the creamed butter and sugar, beating gently (on a low mixer speed or with a wooden spoon) to combine
  7. Stir in the thyme leaves and pour into the tin, use a spatula to level the batter and bake for 1hr to 1hr15, keeping an eye on it from 1hr onwards
  8. Take out of the oven and leave to cool for 15 minutes, then turn out of the tin, tapping gently to release
  9. When completely cool, sieve the icing sugar into a small bowl and whisk in lemon juice until it reaches a thick but pourable consistency, when adding liquid to icing sugar less is always more so take it sloooooow.
  10. Dribble all over the cake and scatter with edible glitter
  11. Make a cuppa and enjoy !

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