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Lemon Thyme Cake
5 from 54 votes

Lemon Thyme Cake

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.

Prep Time
35 mins
Cook Time
30 mins
Servings: 12
Calories: 221 kcal
Course: Dessert, Cake

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

    Cup of Yum
  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 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)
  9. 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.
  10. 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.
  11. 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.
  12. 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

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: 12 Serving

Amount Per Serving

Calories 221

% 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.