This Zesty Lemon Thyme Cake is the perfect balance of tangy and sweet, with a refreshing hint of thyme. It's a delightful way to celebrate any occasion or simply enjoy a sunny afternoon treat.
Granulated sugar sweetens the cake and helps create a tender crumb. Unsalted butter adds moisture and richness. Using large eggs provides structure and stability. Whole milk contributes to the cake's moisture, while lemon juice and lemon zest bring that zesty brightness you crave in a lemon cake. A touch of vanilla extract rounds out the flavors. The all-purpose flour forms the base, while the baking powder helps the cake rise just right. A pinch of salt enhances all the flavors, and the fresh thyme leaves offer a subtle earthiness that complements the lemon perfectly. Finally, the confectioners’ sugar and extra lemon juice make a simple yet flavorful glaze.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Try serving alongside a fresh fruit salad for a bright, refreshing dessert spread.
First things first, set your oven to 350°F (175°C) so it's nice and hot by the time you're ready to bake. Grab a 9-inch round cake pan and give it a good greasing — you don't want your cake sticking after all your hard work.
In a large mixing bowl, cream together the granulated sugar and softened butter until the mixture looks light and fluffy. This usually takes a few minutes with an electric mixer, but you can do it by hand too — just consider it your arm workout for the day.
Next, add the eggs, one at a time. Beat each one in well before adding the next. Then, stir in the milk, lemon juice, lemon zest, and vanilla extract. This is where your kitchen starts smelling amazing!
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to your wet ingredients, mixing just until everything is combined. You don't want to overdo it here.
Gently fold in the thyme leaves. They add such a lovely aroma and flavor that's worth the extra step.
Pour the batter into your prepared cake pan and smooth the top with a spatula. Pop it into your preheated oven and let it bake for about 30-35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
While the cake cools, whisk together the confectioners’ sugar and lemon juice to make your glaze. Once the cake is cool, drizzle it over the top and let it drip down the sides. It's a beautiful mess!
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