Honey and Lemon Syrup Cake

Honey and Lemon Syrup Cake


This honey thyme and lemon cake are sweet, delicate and delicious. Its best served with a dollop of yoghurt.


  • 2 Sticks (1 Cup | 225g) Butter
  • ½ Cup (60g) Powdered Sugar
  • 4 Eggs
  • 1 tsp Vanilla
  • ¼ Cup Honey
  • 1 cup (100g) Ground Almonds
  • 1 cup (185g) Semolina
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 tsp Lemon Zest


  • ½ Cup (100g) Granulated Sugar
  • 2 Tbsp Honey
  • Lemon Peel
  • 3-4 Springs of Thyme
  • ½ Cup (125ml) Water


  1. In a mixing bowl cream together the butter and sugar until light and fluffy. Add the eggs in one at a time, beating well in between each addition until they are fully combined. Add in the honey and vanilla and mix until combined.
  2. In a separate bowl measure out the dry ingredients, the ground almonds, semolina, baking powder, salt and lemon zest. Mix until combined.
  3. Pour the dry ingredients into the bowl with the wet and use a wooden spoon to fold everything together until well combined.
  4. Pour the batter in a prepared loaf tin and bake in a 180C|350F oven for 40-45 minutes or until golden brown and a skewer inserted into the centre comes out clean.
  5. While the cake is baking, add the sugar, honey, lemon, thyme and water into a small saucepan and simmer over low heat for 10 minutes.
  6. Remove the cake from the oven. Using a skewer, pierce holes throughout the cake and pour over the syrup. Place the cake back into the oven for 10 minutes to absorb up all of the syrup.
  7. Cool on a cooling rack before serving with a dollop of yoghurt.