lemon-thyme cake

FullSizeRenderIsn’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).

This piece might seem big, until you take a BITE.

This piece might seem big, until you take a BITE.

Makes 2 (8”) cakes

Cake Ingredients
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

Frosting Ingredients
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
Lemonthyme1

Cake Directions
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.

Frosting Directions
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

Beautiful on the outside and tasty on the inside

Beautiful on the outside and tasty on the inside

lemon cake

IMG_5678

Ask a 14 year old what the best use of a lemon is and they may tell you it’s to squeeze on your hair, and lay in the sun to lighten your dull, dreary locks.  Ask your grandmother this same question, and she may tell you that it eases digestion, cures bad breath, and freshens the garbage disposal.  While this is all very true, my favorite thing about this magical fruit is it’s health benefits.  Nutritionally, lemon is a great source of calcium, vitamin C, magnesium, potassium, minerals and antioxidants that improve the condition and appearance of our hair, skin and nails.  Let’s face it, we all grew up serving lemonade at our neighborhood lemonade stands and squeezing a fresh lemon slice into our tea.  Below is a list of some interesting lemon facts that you may not have known:
Fun Facts About Lemons:
Heals acne and removes blackheads
Lightens dark skin spots and blemishes
Whitens teeth
Immune boosting powers
Lemon oil mixed with water and sprayed into the air, repels insects
Calms dry scalp and remedies dandruff
Offers relief to those suffering from eczema
Cleanses the face and body
Gets rid of oily skin

Ingredients:
1-1/2 butter, softened
3 cups sugar
5 large eggs
2 Tb lemon zest
1 tsp. vanilla extract
1 tsp. lemon extract
3 cups all-purpose flour
1 cup 7-Up
Shortening
Lemon-Lime Glaze (recipe to follow)
Candied Lemons (recipe to follow)

Directions:
Preheat oven to 350. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.

Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with four. Beat at low speed until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.

Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. You may need to shield the cake with aluminum foil after 45 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.

Spoon Lemon-Lime Glaze over the warm cake. Top cake with the Candied Lemons. Compliments: my recipes.com

PicMonkey Collage

Lemon-Lime Glaze

Ingredients:
2 cups powdered sugar
2 tsp. lemon zest
1-1/2 Tb fresh lemon juice
1 Tb fresh lime juice

Directions:
Whisk together powdered sugar, lemon zest, 1-1/2 Tb fresh lemon juice, and lime juice in a bowl until blended and smooth.

Candied Lemons

Ingredients:
2 medium lemons
4 cups water
2 cups granulated sugar

Directions:
Cut lemons into 1/8-inch-thick slices; discard seeds. Stir together water and sugar in a large, heavy saucepan. Bring to a light boil, stirring just until sugar dissolves. Add lemons; reduce heat to medium-low. Gently simmer 45 minutes or until rinds are very soft and lemons are translucent, turning every 15 minutes. Remove with a slotted spoon, and place in a single layer on a wire rack. Cool completely.