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Lemon Thyme Cake Lemon Thyme Cake recipe Easy Lemon Thyme Cake recipe Lemon Thyme Cake recipe Growing up, I didn’t eat much cake. In my mind, it was something to eat for birthdays and to get as a dessert when we went out to eat, but that was about it. Even after a home cooked meal, we rarely followed it up with dessert, and if we did it was almost always in the form of a giant platter of cut fruit. Looking back on it now, I should probably thank my mom for setting out the fruit platters and skipping out on the sugar (and for just feeding my sister and I super healthy foods growing up, partially because she knew it was good for us and partially because it’s just the way she eats). I think that’s why these days it’s so easy for me to say no to dessert 99.9% of the time…..except for the occasional ice cream cone, because duh.

When I had dinner with my boyfriend’s parents for the first time, I saw they were going to be having angel food cake for dinner., nothing fancy, just a super moist and delicious homemade cake…WITH frosting, because again…duh. They also had a lovely sugary dessert prepared the next time we had dinner with them, and again the time after, and so on and so on. I thought it was the weirdest thing, like why were we having so much cake and cookies and pies, but especially cake? We’re not celebrating anything! Then I realized, I’m the weirdo….and cake isn’t necessarily eaten only to celebrate an occasion, but it can be used as a way of enjoying something a little special with the ones we love. If I hadn’t figured that out on my own, I’m sure my ‘family and sugar-loving’ dude would’ve knocked it into my brain by now.

Anyway, today we have a simple lemon-thyme cake for you that’s inspired from the homemade cakes I have with my boyfriend’s family. They’re often light and airy and usually closer to the angel food cake variety than something more rich and dense like chocolate. This lemon cake is so light, but also packs tons of flavor. You get a pleasant burst of fresh lemon in your mouth and it finishes with a subtle hint of thyme. I really think lemon and thyme go hand in hand and if you know me, you know I’ll usually try to sneak a little bit of savory into my sweets any chance I get. I love the simplicity of this cake, after all, it is inspired by casual family dinners and it doesn’t need to by fussy or fancy, just tasty and cute. I finished the cake with a loose frosting. I don’t think this cake really needs a frosting, but I like the soft and creamy texture of this frosting, that’s too thick to drizzle, but not thick enough to pipe.

If you’re in need of a quick and easy dessert to share with loved ones just ‘cause, this cake is a pretty good option..me thinks. Enjoy! xx, Jenny

 

Lemon-Thyme Cake
Makes 2 (8”) cakes

Ingredients:
cake:
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups superfine sugar
1/2 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
1 cup whole milk
3 1/2 tablespoons fresh lemon juice
1 teaspoon almond extract
zest of 1 lemon
1 1/2 tablespoons fresh minced thyme
frosting:
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 to 3 1/2 tablespoons heavy cream or milk
zest of 1 lemon

Directions:
1. Preheat oven to 350˚F.
2. For cake: Place flour, baking powder, baking soda, and salt into a mixing bowl.
3. Place sugar, butter and eggs into another mixing bowl and whisk together. Pour the flour mixture into the egg mixture and whisk together until very thick and combined.
4. Stir in the remaining ingredients except for the zest and thyme, until fully incorporated and the batter is smooth.
5. Gently fold in the zest and thyme until just combined.
6. Pour the batter into two prepared cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
7. Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing to cool completely.
8. For frosting: Place butter into a stand mixer, with a paddle attachment, and whip until light and fluffy. Add sugar, 1/2 cup at a time, until fully incorporated and most of the lumps disappear. With the motor running, add the remaining ingredients and continue to whip until smooth. (the frosting should be on the runny side…not firm enough to pipe, but not so runny that it can’t sit, spread atop a cake)
9. To assemble: Spread frosting over the top of the cake and finish with fresh wheels of lemon and fresh thyme sprigs.

 

  1. Allyn Not Specified Not Specified

    This is very much my type of cake. Well, anything with lemon. We weren’t big dessert people either (yay fruit!), so sweets do still seem special occasion. Except when we go to Momofuku Milk Bar and I try to inhale as many goodies as possible. Oops.

  2. Abby @ The Frosted Vegan Not Specified Not Specified

    ahh this is gorgeous! Girl I’ll take this anytime!

  3. aida mollenkamp Not Specified Not Specified

    I don’t even normally like lemon cakes but I’ve got to try this one!

  4. tara Not Specified Not Specified

    I feel like having friends over constitutes a celebration, but that’s hilarious you were confused :)

    This cake looks delicious! Even if there’s no celebration, other than celebrating the fact that I’m about to eat cake.

  5. Kelsey @ Badger Kitchen Not Specified Not Specified

    You’re not alone! IF we were having dessert with dinner, it was almost always cookies. Cakes were always for special occasions, and even then half the time we had brownies.

  6. silvia Not Specified Not Specified

    What delicious!!! I love lemon cake and your recipe is perfect! your photos are very beautiful, full of light!!! :)

  7. Norma | Allspice and Nutmeg Not Specified Not Specified

    This is so lovely. I can’t wait to try this.

  8. Loretta Not Specified Not Specified

    We’re definitely not a dessert-every-night kind of family either, so I can totally relate. My mom never liked cooking or baking enough to go above and beyond every night! That has rubbed off on me now that I’m the boss in the kitchen. If I do have anything, it’s usually a little bit of dark chocolate.

    This looks so perfect for spring!

  9. Millie Not Specified Not Specified

    What a gorgeous cake!! Love the styling too :)
    http://youtube.com/addalittlefood

  10. Samina | The Cupcake Confession Not Specified Not Specified

    Okay, you’ve got me hooked! I love the look of this cake! Lemon and thyme??? DEFINITELY a combination worth trying! <3 I used to think the same way too! We would eat cake only on birthdays but since last year, that has changed, partially because of the blogging and more because we just need to sit down together as a family, at least on weekends! So , cake is more or less something we bond over after dinner! hehe!

  11. Webbyrå Not Specified Not Specified

    This looks delicious!!! I’ll definitely make this recipe some time next week. :D

  12. Emma @ Fork and Good Not Specified Not Specified

    I read this and now I’m looking at some lemons meant for lemonade and wondering if they’d prefer going in a cake.

    So now I’m giving my lemons personalities, I think I should probably go lie down.

    Also, I really really love those plates.

  13. Laura (Tutti Dolci) Not Specified Not Specified

    Beautiful cake, love the lemon and thyme pairing!

  14. Renee @ Awesome on $20 Not Specified Not Specified

    I love simple light cakes like this. They’re perfect in the afternoon with a cup of tea.

  15. Jackie Not Specified Not Specified

    looks so delicious!
    and where are those beautiful plates from?

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  18. Janice @Kitchen Heals Soul Not Specified Not Specified

    I love this kind of cake: one layer, topped with a thick sweep of whipped cream or lemon curd, and then a garnish of berries or whatever’s in season.
    I’ve never put thyme into a cake, but I bet it’s great. Martha Stewart had a rosemary cake recipe that I have been meaning to make for years too :)

  19. Susanne Taylor Not Specified Not Specified

    Sounds lovely, but Please may I have metric measures and Australian terms for “cake flour” and “superfine sugar”?

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  21. Nan Not Specified Not Specified

    I can’t wait to try this one. Anything lemon is for us! The thyme sounds wonderful with it.

  22. Mari Not Specified Not Specified

    Looks like a lovely cake! Slightly related to Nigella Lawson`s Rosemary Loaf – I love a sweet cake with an unexpected hint of a spice otherwise connected to savoury cooking!

    Have you tried freezing this cake? I guess the frosting won`t freeze too well, but the cake itself? Sometimes I get the spirit and want to bake 3 cakes in a row, and I love the idea of having a lot of homemade, delicious cake ready in the freezer for unexpected guests.

  23. Colleen Not Specified Not Specified

    Made this as a layer cake. The recipe made plenty of icing for this and it turned out really well. Didn’t really get the thyme flavour, but the lemon was exceptional.

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  26. Hannah Jade Not Specified Not Specified

    Oh wow, this looks gorgeous – herbs like thyme are so underused in baking, it’s great to see people using them!

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  29. Rachel B. Not Specified Not Specified

    What a yummy looking cake! Where are the plates and cake cutter from? I love them!

  30. Hadeel Omer Not Specified Not Specified

    Okay, I am TOTALLY obsessed w/ that cake server! It’s gorgeous! May I ask where you bought it?

    Beautiful photographs, and I am definitely going to try that recipe out. Looks divine! :)

  31. Shawnconna Not Specified Not Specified

    Yum! I’m wondering if I need to put in the almond extract? I’m not a big fan of almond-flavored baked goods, although almond flour doesn’t bother me. Anyone tried it with or without the almond extract?

  32. Natalia Not Specified Not Specified

    I try it!!! and i love it!!!! is sooooo good!!!!! is sweet but not too sweet, the thyme gives it a lovely scent i love it!!!!

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