Lemon Thyme Cake
User Reviews
5
54 reviews
Excellent
Lemon Thyme Cake
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Lemon Thyme Cake balances tender cake flour with fresh lemon juice, zest, and minced thyme to create a fragrant citrus-herb flavor. The cake is moist and slightly dense, enriched with melted butter and almond extract. It is topped with a creamy frosting flavored with lemon zest, vanilla, and almond extract, complemented by candied lemon peels for texture and extra bright lemon notes.
Description
The Lemon Thyme Cake recipe combines cake flour, baking powder, baking soda, and salt for structure while superfine sugar and melted butter add moisture and richness. Fresh lemon juice and zest, along with minced thyme, impart a subtle citrus and herb aroma and flavor that distinguish this cake. Almond extract adds a mild nutty undertone. The batter is thick and smooth before baking.
After baking until a toothpick comes out clean, the cake layers are cooled and then frosted with a buttery, lightly sweet cream cheese frosting enhanced with lemon zest, vanilla, and almond extract. Candied lemon peels and thyme leaves provide a decorative and flavorful topping.
This cake works well for special breakfasts or afternoon teas, where its bright, fresh flavor pairs nicely with tea or coffee. It can be made as two 8-inch layers as indicated, providing a moderate size for slicing.
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Ingredients
cake
- 2 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups superfine sugar
- ½ cup unsalted butter melted and cooled
- 2 egg lightly beaten
- 1 cup milk whole
- 3 ½ tablespoons lemon juice fresh
- 1 teaspoon almond extract
- lemon zest of 1
- 1 ½ tablespoons thyme fresh, minced
frosting
- ½ cup butter unsalted, softened, 1 stick
- 2 ½ cups powdered sugar sifted
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ to 3 ½ tablespoons heavy cream or milk
- lemon zest of 1
candied lemon peels
- 2 lemon plural
- 2 1/2 cups superfine sugar divided
- 2 prigs thyme leaves
Instructions
- Preheat oven to 350˚F.
- For cake: Place flour, baking powder, baking soda, and salt into a mixing bowl.
- 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.
- Stir in the remaining ingredients except for the zest and thyme, until fully incorporated and the batter is smooth.
- Gently fold in the zest and thyme until just combined.
- 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.
- Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing to cool completely.
- 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 thinner side…not firm enough to pipe, but not so runny that it can’t be spread onto the top and sides of the cake)
- For candied lemon peels: Scrub lemons to get rid of outer waxy coating. Trim ends of each lemon, then run a knife around the remaining peel, so you are left with "sheets" of peel. Remove the white pith from each sheet. Using a pairing knife, cut out mini lemon shapes from each sheet.
- Bring 2 cups water to a boil and add lemon shaped peels. Simmer for 30 minutes to soften. Using a slotted spoon, remove peel pieces. Add 1 1/2 cups sugar to water and bring to a boil until sugar dissolves. Lower heat to medium-low and simmer. Add lemon peels into simple syrup and simmer for 30 minutes.
- Using a slotted spoon, strain candied lemon peels from liquid and toss with remaining cup sugar. Line candied lemon peels onto a piece of wax paper. Top with another piece of wax paper and weigh down with a baking sheet, about 30 minutes (this will prevent the pieces from curling). Remove baking sheet and top layer of wax paper and allow pieces to dry completely.
- To assemble and decorate: Spread frosting over the top of one cake and stack other cake on top. Frost the top and sides of the cake. Arrange candied lemons around the top of the cake and finish the tops of each mini lemon with two thyme leaves.
Notes
- Makes two 8-inch cakes ideal for layering and frosting.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
37mg
(12%)
Sodium
101mg
(4%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
316IU
(6%)
Vitamin C
2mg
(2%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 101mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
54 reviews
Excellent
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