Lemon Thyme Cake

By jgroeneveld

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 sticks (1 cups) unsalted butter, softened
• 2 cups granulated sugar
• 5 eggs
• 1/4 cup plus 2 Tbsp lemon juice
• 2 tbsp lemon zest
• 3 tbsp fresh thyme, roughly chopped, plus sprigs for garnish
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2 cups confectioner's sugar
• 1/4 cup heavy cream

Preparation

Step 1

1. Heat oven to 350* F. Butter and flour a 12 cup Bundt pan.

2. In a bowl whisk together flour, baking powder, baking soda and salt. In a separate larger bowl, beat butter and sugar on high speed for 2 to 3 minutes, until fluffy. Beat in eggs 1 at a time. Whisk in 1/4 cup of the lemon juice, the zest, the thyme and vanilla. On low speed beat in half of the flour mixture, then the buttermilk, followed by the remaining flour mixture. Pour batter into prepared Bundt pan, tapping it on the counter to release air bubbles.

3. Bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out clean.

4. Cool in Bundt pan for exactly 10 minutes. Loosen edges with a paring knife, then turn out onto cake stand or plate, gently shaking to remove. Allow cake to cool completely.

5. In a bowl, beat confectioner's sugar, cream and remaining 2 Tbsp lemon juice on low until combined. Drizzle over cooled cake with a spoon. Garnish with thyme sprigs if desired.