200g unsalted butter at room temperature

160g golden caster sugar

100g plain flour

1 tsp baking powder

100g ground almonds

4 medium eggs

1 tsp almond extract

2 lemons zested (keep the juice for the syrup topping below)

1 tsp thyme leaves

2 tbsp sugar

2 lemons juice only

1 tsp thyme leaves

Preheat your oven to 160 degrees and Line a 2lb loaf tin with baking paper.

Mix the butter and sugar in a food mixer until pale and fluffy.

Beat your eggs thoroughly into your mixture. Add your almond extract.

Pound your thyme leaves and lemon zest with a pestle & mortar, stir into the cake mixture.

Gradually mix in the flour, baking powder and almonds.

Spoon the cake mixture into the lined tin and bake for 45 minutes

Dissolve the sugar in the lemon juice over a medium heat and stir in the thyme leaves. Spike all over the top of your cake with a skewer and spoon over the prepared lemon, sugar and thyme mixture.

Leave to cool and then turn out of your tin.

Slice and enjoy with a nice spoon of creme fraiche