“`html
Sweet Lemon Thyme Cake is a delightful dessert that combines the zesty flavor of fresh lemons with the aromatic touch of thyme. This unique cake is perfect for any occasion, whether it’s a sunny afternoon tea or a festive gathering. The balance of sweetness and citrus makes it a refreshing treat that will impress your guests. Follow this simple recipe to create a moist and flavorful cake that’s sure to become a favorite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons fresh thyme leaves
- ½ cup buttermilk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in Thyme: Gently fold in the fresh thyme leaves into the batter.
- Pour and Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
FAQs
Can I use dried thyme instead of fresh thyme?
Yes, you can use dried thyme, but use it sparingly as dried herbs are more concentrated. About 1 teaspoon of dried thyme should suffice.
What can I serve with Sweet Lemon Thyme Cake?
This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a light lemon glaze.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just allow it to come to room temperature before serving.
“`