This Lemon Thyme Tea Cake is a delightful twist on classic lemon cake recipes, offering a bright, herbaceous flavor perfect for any time of day. You’ll love how simple it is to bake this moist, fragrant cake that everyone will adore.
Key Ingredients & Substitutions:
- All-purpose flour: Use a gluten-free all-purpose flour blend for a gluten-free option.
- Granulated sugar: Coconut sugar can be used as a slightly less sweet alternative.
- Lemons: Fresh lemons are best; avoid bottled lemon juice.
- Fresh thyme: Dried thyme can be used, but reduce the amount to 1 teaspoon.
- Unsalted butter: Margarine or a plant-based butter substitute works well.
- Eggs: For an egg-free version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk + 1 tsp lemon juice)
- 2 tablespoons fresh lemon zest (from 2 medium lemons)
- 1 tablespoon fresh thyme leaves, finely chopped
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 45-50 minutes
- Servings: 8
- Calories per serving: Approximately 320
- Tools needed: 9-inch round cake pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan. This ensures your lemon cake recipes turn out perfectly without sticking.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer or whisk, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender lemon cake.
4. Add Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and fresh thyme.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix the batter.
6. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Glaze
While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If you prefer a thinner glaze, add more lemon juice, a little at a time.
8. Glaze and Serve
Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set slightly before slicing and serving your delicious Lemon Thyme Tea Cake.
Variation Ideas:
- Blueberry Lemon Thyme Cake: Fold in 1 cup of fresh blueberries into the batter.
- Poppy Seed Tea Cake: Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful texture.
- Lavender Lemon Tea Cake: Substitute 1 teaspoon of dried culinary lavender for the thyme.
Storage Instructions:
Store your Lemon Thyme Tea Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. You can also freeze slices, wrapped tightly, for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
- Can I use bottled lemon juice? While you can, fresh lemon juice and zest provide a much brighter, more authentic lemon flavor, which is essential for good lemon cake recipes.
- What if I don’t have buttermilk? You can easily make a buttermilk substitute by adding 1 tablespoon of fresh lemon juice to ½ cup of regular milk and letting it sit for 5 minutes before using.
- Why is my cake dry? Overmixing the batter or overbaking are common causes of dry cakes. Mix just until combined and check for doneness at the earliest recommended time.
- Can I bake this in a loaf pan? Yes, you can bake this in a standard loaf pan. The baking time may need to be adjusted slightly, likely around 40-50 minutes.
- How do I know if my butter is softened? Softened butter should be pliable and leave a slight indent when pressed, but not melted.
- Can I omit the thyme? Absolutely! If you prefer a classic lemon cake, you can simply leave out the fresh thyme.