Lemon Thyme Ricotta Semolina Cake Recipe

This lemon, thyme, ricotta and semolina cake is the kind of bake that feels special without being fussy. It has the bright freshness of lemon, the gentle herbal aroma of thyme, the creamy softness of ricotta and the slightly grainy, tender crumb that semolina brings to cakes. The finished cake is brushed with a light herb syrup, covered with a simple lemon glaze and decorated with fresh thyme sprigs for a pretty, aromatic finish.

The inspiration for this cake came at exactly the right moment. When the email from Ricola arrived, I was deep into a stubborn cold and had already been working my way through a box of Ricola Original. It felt like perfect timing to help celebrate the brand’s 75th anniversary, especially because the original herbal sweet has been a favourite for such a long time. I remember it from childhood as a special treat, probably brought back to Greece by my father whenever he travelled abroad. That distinctive flavour has always stayed with me.

Ricola Original has a unique herbal taste made with 13 herbs, including elderflower, thyme, peppermint, sage and mallow. Although there are many flavours available now, such as Lemon Mint, Elderflower and Cranberry, the original remains the one I reach for most often. Its herbal character made it a natural partner for this lemon thyme cake, where the citrus and herbs work together rather than competing with each other.

The Original Ricola Herb Candy was created in 1940 and has remained unchanged for 75 years. The 13 herbs used in the original recipe, which also form the base of other Ricola products, are grown in the Swiss mountains without pesticides and away from pollutants that could affect their quality, purity and taste. Ricola is a family-run company that works carefully with its farming partners, promotes biodiversity and respects the environment. The Ricola Foundation also supports COLOSS, a network that coordinates research into honeybee colony losses.

For this recipe, I wanted to echo those herbal notes in a bake that would be ideal for afternoon tea, coffee or a relaxed weekend dessert. Lemon thyme is particularly lovely here because it has a softer, citrusy fragrance that blends naturally with fresh lemon zest and juice. Ricotta helps keep the cake moist, while semolina gives it structure and a pleasing texture. The syrup adds another layer of flavour and keeps the crumb tender for several days.

A bundt tin gives the cake an elegant shape, but it is important to grease it thoroughly. Take time to cover every edge, groove and corner with butter, then dust with flour and shake out the excess. This extra step makes it much easier to release the cake cleanly after baking. If you use smaller bundtlette tins, the same batter will make several individual cakes, though the baking time will need to be adjusted.

This lemon, thyme, ricotta and semolina cake is best served once the glaze has set slightly, but it is just as delicious the next day. The herbal syrup continues to soak into the cake, the lemon flavour becomes more rounded and the crumb stays soft. Serve it plain, with tea, coffee or herbal tea, and enjoy a cake that is simple, aromatic and full of gentle citrus flavour.