Lemon-Thyme Honey Loaf

Again, life has gotten ahead of me and Pinch of Salt has been very quiet as a result! In the last 3 weeks, Doug and I went to Durban for a long weekend (and addressed my curry craving), spent a weekend in Paarl with friends eating lots of cheese and wine and moved into our new flat! We didn’t have to move very far and very much (moved up 3 floors) but it is still a mission!

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While our flat is still a mess, without beds or anything, here is a delicious Lemon-Thyme Honey Cake made with brown butter. For once, I didn’t mess too much with the recipe – there is not apple sauce (next time haha) but actual, proper butter instead.

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It is great for afternoon tea or as dessert served with ice-cream, cream or even yoghurt! I am a great fan of thyme with sweet goods, especially coupled with lemon and the brown butter adds a lovely nutty flavour. The loaf is also incredibly light, not at all stodgy as they sometimes can be.

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Lemon-Thyme Honey Loaf

Adapted from Donna Hay Magazine

  • 200g butter
  • 3/4 cup honey
  • 1/2 cup milk
  • 2 eggs
  • 2 Tsp vanilla essence
  • 2 cups of self-raising flour
  • 1/2 Tsp baking soda
  • 12 sprigs thyme
  • 1 lemon, zest
  • 2 Tbsp caster sugar
  1. Preheat the oven to 180 C
  2. 150g butter in a pan on high heat and melt until foamy and golden brown
  3. Places the butter in a large bowl with the milk, egg, honey and vanilla and whisk until combined
  4. Add the half the lemon zest, and mix well
  5. Add the dry ingredients and whisk until smooth
  6. Butter/grease a loaf tin and bake in the oven for 30-40 minutes or until a skewer comes out clean.
  7. When ready, allow to cool before taking out the loaf tin
  8. Just before serving, melt the remaining butter in a pan on high heat, add the caster sugar, remaining lemon zest and thyme and cook until the butter is golden brown
  9. Drizzle over the loaf and serve with ice cream, cream or yoghurt

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