Isn’t it annoying when a recipe calls for a few sprigs of a particular fresh herb and you are essentially left with the full amount? In my case, the culprit was thyme, whose two sprigs capped off my perfect pot roast. Rather than toss the bunch, I decided to try a few different recipes and really max out the versatility of the herb. One such recipe is this scrumptious cake that popped up as soon as I Googled “lemon-thyme cake.” The talented ladies from the blog Spoon Fork Bacon published the original recipe in 2014 and it is a winner.
No one in my family could pass the cake stand without breaking off pieces of the light fluffly deliciousness. We chipped away diligently until all that remained was a smattering of crumbs.
The Lemon-Thyme cake will debut at my sister’s house on Mother’s Day; one cake wrapped for my sister as a thank you for hosting and another cake as an “I Love You” to my mom. I’m picking up white cake boxes and wrapping each one in soft yellow ribbon with sprigs of thyme on top. Personally, I think it’s a gift everyone will enjoy and it comes straight from the heart (and, of course, will be accompanied by a bottle of champagne).
Makes 2 (8”) cakes
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups superfine sugar (I used C&H pure granulated sugar and it was fine)
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
I strayed from the SFB frosting and made a lemon buttercream which was easy and divine, especially with the hint of lemon subtly popping through.
1/2 cup butter, softened
4 1/2 cups confectioners sugar
1 1/2 tsp vanilla extract
5 to 6 Tb lemon juice
1 tsp grated lemon peel
1. Preheat oven to 350˚F.
2. 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 letting them cool completely before frosting.
1. In a mixing bowl, beat the butter until creamy.
2. Beat in the confectioners sugar, vanilla and lemon juice
3. Beat until well-blended.
4. Fold in the lemon peel just until mixed.
5. Frost each cake layer when cool and assemble.
6. Decorate the top with a few leaves of thyme and a lemon wheel