You met my friend Carola previously in the Beef Stew post and she returns today with yet another great recipe, this time for an English cake. This is so soft and juicy and keeps so well, you just have to love it.

She and her family stayed with us on the farm and she posted this cake to me when she got home and we just loved it. So she has once again given me the recipe to share with you. Carola is an artist and chisels beautiful statues and forms out of stone. This is one in her garden.

This recipe uses fresh lemon verbena and lemon thyme, but you could also use lemon or rose geranium leaves if you have these in your garden. It will of course give it a completely different taste, but is also delicious. If you don’t have lemon thyme, then use double the amount of lemon verbena.

I prefer this cake without the glaze, but this is entirely up to you. It tastes good with or without.

THE RECIPE
¾ cup milk
1 tbsp lemon verbena, chopped (see above)
1 tbsp lemon thyme, chopped (see above)
2 cups flour
1 ½ tsp baking powder
¼ tsp salt
6 tbsp butter at room temperature
1 cup sugar
2 eggs, beaten
1 tbsp grated lemon rind
GLAZE:
Juice of 2 lemons
Powdered sugar

METHOD:
1. Grease a 22 x 12 x 7 cm (approximately) bread tin and preheat the oven to 160C.
2. Heat the milk, add the herbs, turn off and leave the herbs to cool in the milk.
3. Mix the flour, baking powder and salt. In a separate bowl, beat the butter and sugar till creamy and light, then add the eggs and lemon rind.
4. Add the mix to the flour alternatively with the milk and herb mix. Mix well to combine.
5. Put in the prepared tin and bake for about 50 minutes. Use a toothpick to check if it is ready – insert and if no dough clings to it, it’s done.
6. Remove from the tin and pour the glaze over, if using.
7. GLAZE: Put the lemon juice in a bowl and mix in sugar until you have a thick glue-like paste. Spread over the warm cake.

Thanks again Carola for this great recipe!
(PLEASE NOTE: She found this recipe in a magazine, so if you’re the original author, let me know and I’ll put your name right at the top.)