Mini Lemon and Thyme Cakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    469
based on 10 ratings

Baked in muffin trays, these cakes are mini in size which makes them easy to serve. These sponge cakes are drizzled with a zesty lemon and thyme icing.

recipe updated Mar 19, 2025

Ingredients

  • Butter icon
    Butter
    200 g
  • Egg icon
    Egg
    4
  • Lemon icon
    Lemon
    1
  • Lemon icon
    Lemon
    2
  • Fresh thyme icon
    Fresh thyme
    5 g
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Caster sugar icon
    Caster sugar
    400 g
  • Ground almonds icon
    Ground almonds
    200 g
  • All purpose flour icon
    All purpose flour
    45 g
  • Poppy seeds icon
    Poppy seeds
    1 tablespoon
  • Baking powder icon
    Baking powder
    ¼ teaspoon
  • Salt icon
    Salt
    as needed
  • Lemon juice icon
    Lemon juice
    40 g
  • Milk icon
    Milk
    1 tablespoon
  • Water icon
    Water
    200 g
  • Icing sugar icon
    Icing sugar
    200 g
  • Lemon juice icon
    Lemon juice
    25 ml
  • Lemon zest icon
    Lemon zest
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Muffin pan - 12-hole
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Frying pan - large

Step preview

  1. Pre-heat oven - 160°C
  2. Grease and flour a clean muffin pan lightly
  3. Attach Creaming beater
  4. Add butter and caster sugar to the Kenwood Bowl
  5. Mix until light and fluffy - 2 min, Speed 3
  6. Then add egg, ground almonds, all purpose flour, poppy seeds, lemon, baking powder and salt to the Kenwood Bowl
  7. Mix with splashguard fitted - 1 min, Speed 2
  8. Then add lemon juice and milk to the Kenwood Bowl
  9. Mix with splashguard fitted until well combined - 30 sec, Speed Min
  10. Spoon mixture into muffin pan
  11. Bake until skewer tests clean - 25 min, 160°C
  12. Remove from oven and let cool - 5 min
  13. Place upside down onto cooling rack until completely cool
  14. Add water and caster sugar to a clean frying pan
  15. Heat until boiling - medium-high heat
  16. Cook until sugar has dissolved - medium-high heat
  17. Add lemon to the frying pan
  18. Simmer until translucent - 40 min, medium-low heat
  19. Using a slotted spoon, remove the lemon slices and place on a plate lined with parchment paper
  20. Let cool until dry
  21. Retrieve the cooled cakes
  22. Drizzle cake with syrup
  23. Clean Kenwood Bowl
  24. Attach Creaming beater
  25. Add icing sugar, lemon juice and fresh thyme to the Kenwood Bowl
  26. Mix with splashguard fitted until smooth - 1 min, Speed 2
  27. Drizzle cake with icing
  28. Sprinkle with lemon zest
  29. Garnish with a slice of candied lemon
  30. Top with fresh thyme
  31. Serve
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