Prue Leith showcased a delicious lemon and thyme drizzle cake for this week’s technical challenge on The Great British Bake Off.

The ingredients for the sponge are: 325g unsalted butter, cubed and softened, plus extra melted for greasing, 325g caster sugar, 5 eggs, 325g self-raising flour, 1 tsp baking powder, finely grated zest of 3 unwaxed lemons, 4 tbsp thyme leaves and juice of 1 lemon.

For the lemon-thyme syrup: juice of 2 lemons, 100g caster sugar and small bunch of thyme.

For the crystallised lemon and thyme: 1 unwaxed lemon, 100g caster sugar, plus extra for sprinkling, 1 egg white, beaten and 5 thyme sprigs.

For the icing: 150g icing sugar and juice of 1/2 lemon.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.