A gorgeously herb-scented lemon, thyme, ricotta and semolina cake soaked in hebal syrup and finished with a simple glaze. Perfect with a cup of herbal tea.
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Lemon, Thyme, Ricotta and Semolina Cake

A gorgeously herb-scented cake to enjoy with your coffee or tea. Make sure you grease the bundt cake really well, covering all edges and corners. I used a Heritage Bundtlette Pan tin for the smaller cakes - you will get about 18-20 mini cakes.
Course: Bundt cake
Author: Lucy Parissi


  • 250 g | 8oz unsalted butter at room temperature plus a little more to grease the cake tin
  • 250 g | 8oz caster sugar
  • 250 g | 8oz smooth ricotta
  • 150 g | 5.3oz fine semolina
  • 150 g | 5.3oz plain all purpose flour, plus a little more to dust the cake tin
  • 80 ml | 2.7oz lemon juice or you can use Limoncello
  • 3 eggs
  • 1 tbsp lemon thyme leaves very finely chopped
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • zest of 2 lemons
  • 4-5 Ricola original crushed into a fine powder to decorate
  • fresh thyme sprigs to decorate
  • For the herb syrup
  • 100 g | 3.5oz sugar
  • 100 ml | 3.5fl oz water
  • 2 tbsp lemon juice
  • 2 sprigs lemon thyme
  • 4 sage leaves
  • For the glaze
  • 200 g | 7oz icing sugar
  • 1-2 tbsp lemon juice or milk


  • Preheat the oven to 180C | 350 F. Grease a 20cm (8in) bundt cake tin with a little butter, covering all corners and edges. Dust with a little flour and shake out any excess.
  • Beat the butter, sugar, thyme and lemon zest in a stand mixer (or use a hand mixer) until pale and fluffy. Stop the mixer and scrape the sides as needed.
  • Add the eggs, one at a time, and beat to combine.
  • Stir in the ricotta and lemon juice.
  • Sift in the flour, semolina, baking powder and bicarbonate of soda. Stir everything together until the batter is smooth.
  • Transfer the batter into the prepared bundt tin and level. Bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Leave the cake to cool on a wire rack before carefully turning out.
  • Put the sugar, water, lemon juice and herbs in a small saucepan and stir over low heat until the sugar is dissolved. Remove the herbs and brush the syrup liberally over the cake.
  • Mix the icing sugar with enough lemon juice or milk to create a thick but pourable glaze. Drizzle it over the cake. Sprinkle with the crushed Ricola and decorate with a couple of thyme sprigs. The cake keeps really well for a few days.