Lemon and Thyme Cake
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If you are looking for an old fashioned cake from years ago....this is it!
This cake is made Irish style and one you are going to love. Only a few simple ingredient's we all have in our cupboards.
I'm using dried thyme but you can use fresh and it will give it a pop of green colour. But the flavours of the lemon juice and zest plus the aroma of thyme is so good.
Fresh lemon makes a big difference in the taste of this cake.
We hope your excited to make this recipe, only a few simple ingredients to make it.
Please continue on to our recipe and also watch our short video tutorial before you go...please leave a message and join our news letter to get all our recipes.
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Ingredients
- All- purpose flour - 3 cups
- Baking soda - ¾ tsp
- Baking powder - 1 tsp
- Sugar - ¾ cup or less
- Butter or margarine - ¾ cup
- Eggs - 2 each
- Fresh lemon juice - 2 lemons keep 2 tbsp for glaze
- Evaporated Milk - 1 to 1½ cups, or milk of choice
- Thyme - 1 tbsp, dried or fresh
- Confectioner's sugar - 1½ cups
- Water - 1 or 2 tbsp for glaze
Instructions
Method
In a medium bowl, cream together butter and sugar, in a small bowl add your two egg whisk together. Then add your milk. Sift your dry ingredients in another bowl before alternating them into the bowl with the creamed butter and sugar, egg and milk mixture.
Zest the fresh lemons and squeeze the juice from two lemons, leaving about 1 or 2 tbsp for the glaze. them to add to your mixture..
Before you toss in your thyme, grind the thyme to release more aroma. Then toss into the bowl with the other ingredients and continue folding it together.
Prepare your pan with spay oil or butter, or lined with parchment paper scoop the batter into pan and smooth out and tap down.
Preheat the oven to 350ºf and bake for 45 to 60 minutes or until toothpick clean.
In a small bowl toss in your confectioner’s sugar, tablespoon lemon juice, pinch of lemon zest. Start mixing it together and add a pinch of water to get the texture to your liking. Keep refrigerated until ready to use it.
When your cake is baked remove from the oven and pull out onto a cooling rack. After it’s at room temperature put cake on a plate. Then pour the glaze mixture over the cake.
Bonita’s Tips
Dried thyme: Has a more concentrated, deeper, and seasoned flavour
Fresh thyme: Has a more delicate, bright flavour. Use what you have available.
Use evaporated milk and one teaspoon of vinegar and a pinch of lemon to make a buttermilk or also to sour the milk for using in baked goods.
Allergens
This recipe can be served as a sweet dessert or a savoury side with your meal. Just leave the icing sugar glaze off and cut to have with your meal. I like having it bought ways. Keep on to more info and steps to make yours today…
Release the spring release pan and let the cake come to room temp before pouring the glaze over the top….Or serve it hot with your next meal…
After you make this cake you will keep it on your list of go to cakes for a quick recipe.
Use about 1 and 1/2 cups of confectioner’s sugar with 2 tbsp lemon juice and a pinch of cold water. Pour over single servings or the full cake.
Thank you for stopping by and enjoy to the fullest!! From our kitchen to yours and from Myself, RMHussey Productions and Team!!!
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Dear Bonita and Raymond,
I wonder if using rosemary instead of thyme would be just as yummy? What a wonderful cake! Thank you! Marion