a cake covered in slices of peach on a large white plate, set on a linen-clothed table and dappled in sunlight

Peach cake with lemon and thyme

  • serves 10
  • Easy

The peaches retain their floral aroma in this summery cake and match perfectly with the soft, fragrant thyme and zingy lemon

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Bake this summery peach cake, then check out our peach and soured cream cake, peach cobbler, peach pavlova and more peach recipes.

Looking for more summer cake ideas? Try our strawberry cake, ice cream cake, blackberry cake and plenty more.

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Ingredients

  • salted butter 200g, softened, plus extra for the tin
  • peaches 3-4 ripe, stoned and cut into wedges
  • soft light brown sugar 100g plus 2 tbsp
  • thyme 1 tsp of leaves
  • golden caster sugar 100g
  • eggs 4 (we used Clarence Court Burford Browns)
  • vanilla extract 1 tsp
  • self-raising flour 100g
  • ground almonds 100g
  • baking powder 1 tsp
  • lemon 1, zested

LEMON THYME SYRUP

  • golden caster sugar 50g
  • thyme 2 sprigs, leaves picked
  • lemon peel 1 strip

TO SERVE

  • double cream 300ml
  • icing sugar ½-1 tbsp
  • lemon ½, zested
  • thyme 2 sprigs, leaves picked

Method

  • Step 1

    Butter and line a 20cm cake tin (not springform). Toss the peaches with 2 tbsp of the brown sugar and the thyme leaves. Tip into the base of the tin and arrange in a neat layer. Heat the oven to 180C/fan 160C/gas 4.

  • Step 2

    Beat the butter with the caster sugar and remaining 100g of brown sugar until fluffy, then beat in the eggs and vanilla. Fold in the flour, ground almonds, baking powder, a pinch of salt and the lemon zest. Spoon this over the peaches, then smooth the top, being careful not to disturb the layer of peaches underneath. Bake for 1 hour-1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then carefully invert onto a wire rack to cool completely.

  • Step 3

    For the syrup, heat the sugar with 3 tbsp of water, the thyme and lemon peel in a small pan until the sugar has dissolved. Leave to cool, then brush some of the syrup over the top of the cake so some of it is absorbed by the sponge. Whip the cream with the icing sugar to soft peaks. Serve wedges of the cake with the whipped cream, scattered with the lemon zest and a few thyme leaves. Keeps for three days in an airtight container.

Discover more of our favourite peach recipes

Peach Pavlova Recipe with Mascarpone Cream

Nutritional Information

  • Kcals 405
  • Fat 24.1g
  • Saturates 11.4g
  • Carbs 39.5g
  • Sugars 31.5g
  • Fibre 1.2g
  • Protein 6.7g
  • Salt 0.7g
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