Lemon and Thyme Bundtlettes

I like big bundts (and I cannot lie) but these baby bundts make really great individual servings - a nice alternative to cupcakes too.

I bought my bundtlette tin from Nordicware - I’m obsessed with their bakeware.

If you’re looking to make a bundt of any kind, I highly recommend taking a look at their tins - they're such great quality, and there’s a better chance that you won’t end up with half your cake left in the tin when you go to turn them out.

As far as classics go, lemon drizzle has to be right up there - and the fragrance of the thyme works as a really nice addition to this afternoon tea favourite.

I try my best to avoid this word at all times, but I can't help it in this case - they really are so moist and it’s all down to the citrus syrup, poured over right at the end.

Don’t be afraid to be liberal with the thyme as well - it’s a subtle flavour!

What you need (for 6 bundtlettes):

For the bundtlettes:
150g plain flour
1tsp baking powder (heaped)
pinch of salt
2tbsp thyme (plus extra for the tin)
2 lemons (zest only)
2 medium eggs
200g caster sugar
150g unsalted butter (plus extra for greasing)
150ml milk
½tsp vanilla

For the syrup:
2tbsp caster sugar
4tbsp water
1 lemon (juice)
1 spring of thyme

For the drizzle:
150g icing sugar
1 lemon (juice)

What you need to do:

For the bundtlettes:

1. Preheat your oven to 180°c
2. Melt a couple of tablespoons of butter in a saucepan and grease your Bundtlette tin liberally with melted butter, dust with flour and scatter a teaspoon of thyme leaves around the edges
3. Mix the flour, baking powder, salt, thyme and lemon zest in a bowl and set aside
4. In a saucepan slowly heat the butter, milk and vanilla until the butter melts, and set aside
5. In a mixer, combine the eggs and sugar and mix until thick and light in colour (around 5-10 minutes)
6. Gradually add the dry ingredients into the mixer on a low speed until fully combined
7. Finally, add the melted butter and milk, and mix for a couple more minutes
8. Pour the batter into your tin (it's easier to pour from a measuring jug, as the batter should be very loose)
9. Bake for 15-20 minutes, or until the sponges bounce back up when you touch them

For the syrup:

1. Heat the sugar, lemon juice and water in a saucepan and simmer with a sprig of thyme until the sugar has dissolved
2. Once the bundtlettes have been removed from the tin, place them on some baking paper (it can get messy!) and drizzle the syrup over each cake
3. Get ready to glaze...

For the drizzle:

1. Sift the icing sugar into a bowl then add the lemon juice and mix until combined - this should be quite thick, so if needed, add more icing sugar
2. Pipe or spoon the drizzle over each bundtlette and let it drip down the cakes
3. Top with another sprinkling of thyme leaves and enjoy!