Made these lovely lemon and thyme mini bundts from @nigellalawson for a shoot @iwantthemissingpiece’s founder @eeling.fock asked me to do. It was for the launch of a new home collection ranging from tableware and home decor items. Check out The Missing Piece site now 🙂

Well, thank you @eeling.fock for the opportunity to shoot for you i.e. the excuse to bake and make your marble tea set shine! The family really enjoyed the cakes – can’t wait to bake them for your fam!

Recipe adapted from @nigellalawson (makes 8 mini bundts)

240g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
123g unsalted butter, softened
1 1/2 lemons (zest of 1 lemon, juice of 3/4 lemon for cake, juice from remainder lemon for icing)
small bunch fresh thyme (reserve some for decoration)
160g caster sugar
2 large eggs
160ml buttermilk, room temperature (10ml lemon juice + 150ml milk)
Icing: 125g icing sugar + 1 tbsp lemon juice

1. Preheat oven to 160C
2. Sift flour, baking powder and baking soda in a bowl
3. In your mixer, beat butter and lemon zest (I used a paddle attachment) until creamy
4. Add in thyme and sugar and continue to beat until well mixed
5. Add in eggs, one at a time
6. Slow down mixing speed to low and alternate between adding in flour and buttermilk in 3 parts
7. Add in lemon juice and mix until combined
8. Pour batter into mini bundt moulds (I use the silicone ones from Sia Huat)
9. Bake for 40-50mins or until a skewer inserted comes out clean
10. In the meantime, prepare the icing by mixing 1 tbsp lemon juice with icing sugar.
11. Once the cakes are done, unmould them and allow to cool. Once cooled, drizzle icing on the top and sprinkle some thyme leaves to serve.

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