Lemon, thyme and yogurt cake

Method

1. Heat the oven to 160°C/140°C fan/ gas 3. Grease a 24cm non-stick bundt tin or ring-shaped cake tin with butter. Cream the butter and sugar together in a bowl for 5 minutes or until pale and fluffy. Beat in the lemon zest, then beat in the eggs, one at a time, adding a good tablespoon of the flour with the second and third egg.
2. Spoon half the yogurt onto the mixture, sift over the baking powder with a pinch of salt and half the remaining flour, then fold in. Repeat with the remaining yogurt and flour, along with the thyme.
3. Spoon the mixture into the tin, then bake for 50-55 minutes until risen and golden brown, and a skewer pushed into the thickest part of the cake comes away clean. Leave to cool in the tin for 5 minutes, then carefully turn out onto a cooling rack over a large baking tray.
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4. For the icing, sift the icing sugar into a bowl, strain over the lemon juice, add the hot water and mix until smooth. While the cake is still slightly warm, spoon over the icing, letting some run down the sides. Sprinkle with the thyme leaves and leave to set.
5. For the syrup, mix the lemon juice and sugar in a small bowl or jug until the sugar has dissolved. Cut the cake into slices, then drizzle each slice with a little of the lemon syrup. Serve with summer berries and extra yogurt if you wish.