Home     About Us     Chew on This     Who Knew?     Pied Piper     Thoughts

Friday, August 26, 2011

Chew on This | Lemon Thyme Cake with Lemon Glaze

Lemon Thyme Cake can be the perfect ending to your meal, even your day for the matter!  The delicious light fresh taste will leave you feeling happy and satisfied, not heavy and stuffed. Add a sprig of fresh lemon thyme before serving and this yummy cake screams elegant.

Measure out all the dry ingredients first and set them aside for the moment. Next, grab your mixing bowl and cream the butter, sugar, zest and cardamom. Beat until light and fluffy. Add the lemon juice, then add 1 egg at a time, beating after each addition. Grab those dry ingredients now and add them slowly, alternating with the sour cream, to your wet ingredients.

Fold in the chopped lemon thyme and pour into prepared pan.  Bake at 375℉ for 35-45 minutes. Cool cake completely, then pour on the silky lemony glaze. A sprig of lemon thyme placed on the top is not only a pretty garnish, it also lets your company know what's inside this scrumptious, moist cake!


Here is the recipe:

Lemon Thyme Cake with Lemon Glaze
(adapted from Martha Stewart Living)

12 T butter, room temperature, more for pan
2 1/4 cup flour, plus more for pan
1 1/2 t baking powder
1/2 t soda
3/4 t salt
1 cup + 6T sugar 
1 1/2 T finely grated lemon zest (no white pulp)
9 T fresh lemon juice, 4 1/2 T for cake, 4 1/2 T for glaze
1 1/4 t ground cardamom
2 t fresh chopped lemon thyme, plus sprigs of fresh lemon thyme for garnish
3 eggs, large
3/4 Cup sour cream
2 C confectioners sugar
1 T soft butter

Preheat oven to 375℉.  Butter and flour a 9" spring form pan.

Sift together flour, baking powder, baking soda, salt and set aside. 
In a large bowl, beat butter, granulated sugar, zest, and cardamom, on medium high speed.    Add 4 1/2 T of lemon juice and beat well to combine. Next, add your eggs, one at a time.  Beat well after each addition.

Reduce the mixer speed to medium-low, beat in flour mixture in 3 additions, alternating
with the sour cream. Begin and end with the flour. Stir in the chopped lemon thyme.

Pour batter into the prepared pan and bake until toothpick inserted into the center comes
out clean, about 35-45 minutes.  Cool thoroughly.

Lemon Glaze:

Whisk confectioners sugar with 4 1/2 T lemon juice and 1 T soft butter, until smooth. Pour over cooled cake.  Garnish top of cake with sprigs of fresh lemon thyme. Enjoy!

No comments:

Post a Comment