Candied lemon slices are simple to make, and make a stunning garnish to finish off these cakes.

To make, first add the water and sugar to a wide frying pan. Bring to the boil and cook until the sugar is dissolved, creating a sugar syrup.

Carefully add the lemon slices to the pan, spreading them out evenly in a single layer. Turn down the heat and simmer for 30-40 minutes, until the lemon slices are translucent.

Remove the slices from the pan using a slotted spoon and place onto a piece of baking parchment. While you allow them to cool and dry,  preheat the oven to 100 ºC. Put aside any remaining lemon sugar syrup to drizzle over the cooled cakes before icing.

Transfer the lemons to a lined baking tray and dry in the oven for an hour. This will help prevent them from becoming too sticky. 

Remove the lemons from the oven and sprinkle with some granulated sugar if you want some added crunch. 
 

To make the thyme icing, fit the clean mixing bowl and creaming beater to your mixer. Add the icing sugar, lemon juice and thyme to the bowl. Mix on speed 2 for about 1 minute, or until smooth.

The icing should have a thick, pourable consistency- you don’t want it to be too runny or it will just run off the cakes. Spoon over the cooled upside-down cakes.

To finish, decorate with a sprinkling of lemon zest, a slice of candied lemon and a sprig of thyme. 

Almost too pretty to eat, these zesty little cakes are quick and easy to make and deliver a taste of summer in every mouthful. Perfect for a party, picnic or afternoon tea.