Lemon Thyme Pound Cake with Cinnamon Poached Plums

Preheat the oven to 150°C.

Lemon syrup: Put the sugar and lemon juice in a small saucepan and bring to the boil, stirring to dissolve the sugar. Set aside.

Beat the butter and cream cheese together until very light and fluffy.

Add the caster sugar and zest and beat again until light.

Whisk the eggs in a jug then gradually beat into the butter mixture, making sure each is well mixed before adding the next quantity.

Combine the flour, baking powder, salt and thyme and with the mixer on low, add the flour mixture to the batter, stirring just enough to blend, but don’t over mix or the cake will be tough.

Spoon into the loaf tin and smooth the top. Bake for 55–60 minutes or until a skewer inserted into the centre comes out clean.

Poke holes all over the top of the hot cake with a skewer and spoon over the lemon syrup. Leave the cake to cool completely in the tin.

To serve: Cut into thick slices and serve with the poached plums and their syrup and a dollop of mascarpone, cream or yoghurt.

Cinnamon Poached Plums

Put the water, sugar and cinnamon in a saucepan that holds the plums snugly in a single layer.

Bring to the boil, stirring to dissolve the sugar. Add the plums, cover and simmer very gently for 10 minutes. Uncover and simmer for a further 5–6 minutes or until very tender but not collapsing.

Cool in the syrup for 10 minutes then gently lift out with a slotted spoon and set aside. Return the syrup to the heat and boil until reduced and syrupy, stirring occasionally. Cool the plums and syrup separately.