Lemon Thyme Cake

The first time I baked this Lemon Thyme Cake, my kitchen smelled like sunshine. The lemon was bright, and the thyme gave it a soft, cozy touch. I knew right away this cake was something different.

Each bite is light, fresh, and a little earthy. It feels simple but also kind of special. I kept going back for one more slice.

And the best part? It’s easy to make and so fun to share. Let’s get into how you can make this cake too.

Why You’ll Love This Recipe

• Unique Flavor Combination: The earthy thyme pairs so well with the bright lemon, offering a sophisticated twist on traditional lemon cakes.
• Perfect Texture: The cake itself is light and moist, with the flavor of lemon shining through in every bite.
• Impressive Presentation: Between the bright yellow cake layers and the decadent buttercream, this cake is a showstopper.
• Versatile: Whether it’s a special occasion, birthday party, or just a weekend treat, this cake is sure to impress.
• Make Ahead Friendly: With a little prep, this cake can be assembled in advance, making it perfect for meal prepping or celebrations.

Required Kitchen Tools

• Mixing Bowls: For combining dry and wet ingredients.
• Hand or Stand Mixer: To help cream the butter and beat the egg whites for the meringue.
• Measuring Cups and Spoons: For precise measurements.
• Whisk: To combine dry ingredients and whip meringue.
• Cake Pans: For baking the cake layers.
• Spatula: To spread the batter evenly and apply buttercream.
• Saucepan: To make the lemon curd and thyme syrup.
• Thermometer (Optional): For checking the doneness of the cake and buttercream.

Ingredients

For the Lemon Curd:

• 5 tablespoons fresh lemon juice: Freshly squeezed lemon juice gives a tart, citrusy zing to the curd.
• 2 egg yolks + 1 large egg: These help thicken the curd while making it smooth and creamy.
• ⅔ cup granulated sugar: Adds sweetness to balance out the tang of the lemon.
• 5 tablespoons unsalted butter, diced: For richness and a silky texture.

For the Lemon Thyme Cake:

• 3 cups cake flour: Cake flour creates a light, airy texture in the cake.
• 2 ½ teaspoons baking powder: Provides lift for a fluffy cake.
• ½ teaspoon baking soda: Adds additional leavening for the perfect rise.
• ½ teaspoon salt: Enhances the flavor of the cake.
• 1 tablespoon minced fresh thyme (loosely packed): Fresh thyme gives the cake an herby depth that pairs beautifully with lemon.
• 2 cups granulated sugar: Sweetens the cake, balancing the tart lemon and herbal thyme.
• 1 tablespoon lemon zest: Zest from a fresh lemon adds even more citrusy fragrance and flavor.
• 1 cup unsalted butter, softened: Butter provides richness and moisture to the cake.
• 3 large eggs: Eggs are the building blocks of the cake, helping with structure and moisture.
• 2 egg whites: Adding egg whites separately helps give the cake structure and fluffiness.
• 1 teaspoon vanilla extract: A hint of vanilla rounds out the flavors.
• 1 cup whole milk: Adds moisture and richness to the cake.
• ¼ cup fresh lemon juice: Adds more citrus flavor, making the cake perfectly tangy.

For the Thyme Syrup:

• ½ cup granulated sugar: Sweetens the syrup, making it a nice complement to the tartness of the lemon.
• ½ cup water: The base of the syrup.
• 8-10 sprigs fresh thyme: These will infuse the syrup with a subtle herbal flavor, enhancing the cake’s thyme notes.

For the Swiss Meringue Buttercream:

• 6 large egg whites: The base of the meringue, providing a fluffy texture.
• 1 ½ cups granulated sugar: Sweetens the meringue and helps it firm up.
• 3 cups unsalted butter, softened: The butter adds richness and smoothness to the frosting.
• 2 teaspoons pure vanilla extract: Vanilla extract adds depth of flavor to the meringue.

Step-by-Step Instructions

1. Make the Lemon Curd

Start by preparing the lemon curd. This will give it time to cool and thicken before it’s used in the cake.

1. Combine the Ingredients: In a medium saucepan, whisk together the lemon juice, egg yolks, egg, and sugar over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon, which should take about 8-10 minutes.
2. Add the Butter: Remove the pan from the heat and add the diced butter, stirring until fully melted and smooth.
3. Cool: Pour the curd into a bowl, cover with plastic wrap, and chill in the refrigerator for at least an hour before assembling the cake. This will allow the curd to firm up.

2. Prepare the Lemon Thyme Cake

While the curd cools, get started on the cake.

1. Preheat the Oven: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
2. Mix the Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, salt, and minced thyme. Set aside.
3. Cream the Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed. Cream the mixture until light and fluffy, about 3-5 minutes.
4. Add the Eggs: Add the eggs, one at a time, beating well after each addition. Then, add the egg whites and beat until incorporated. Stir in the vanilla extract and lemon zest.
5. Combine the Wet and Dry Ingredients: Alternate adding the dry ingredients and the wet ingredients (milk and lemon juice) into the butter mixture. Start with the dry ingredients and finish with the wet, mixing on low speed until just combined.
6. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

3. Make the Thyme Syrup

While the cakes are cooling, prepare the thyme syrup to brush on the cake layers for added moisture and flavor.

1. Combine the Ingredients: In a small saucepan, combine the sugar, water, and thyme sprigs. Bring to a simmer over medium heat, stirring until the sugar has dissolved.
2. Simmer: Let the mixture simmer for about 5 minutes to infuse the thyme flavor. Remove from heat and discard the thyme sprigs. Allow the syrup to cool.

4. Make the Swiss Meringue Buttercream

Now, it’s time for the Swiss Meringue Buttercream, which will be the perfect creamy and light frosting for this cake.

1. Whip the Egg Whites: In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the sugar dissolves and the egg whites are warm to the touch (about 5 minutes).
2. Beat the Meringue: Transfer the egg whites and sugar mixture to a stand mixer. Beat on high speed until stiff peaks form and the mixture has cooled to room temperature (about 10 minutes).
3. Add the Butter: Once the meringue has cooled, add the softened butter, a few tablespoons at a time, beating on medium speed until the frosting is smooth and creamy.
4. Add Vanilla: Mix in the vanilla extract.

5. Assemble the Cake

Now that all the components are ready, it’s time to assemble your Lemon Thyme Cake.

1. Layer the Cake: Place one cake layer on a cake stand or serving platter. Brush the top with a generous amount of the thyme syrup, allowing it to soak in.
2. Spread Lemon Curd: Spread a thick layer of lemon curd over the cake, making sure to leave a border around the edges.
3. Add the Second Cake Layer: Place the second cake layer on top and brush it with thyme syrup as well.
4. Frost the Cake: Frost the top and sides of the cake with the Swiss meringue buttercream. Use a spatula to smooth the frosting.
5. Decorate: Garnish the cake with fresh thyme sprigs and lemon slices for a beautiful, fresh presentation.

How to Serve Lemon Thyme Cake

This cake is perfect for all sorts of occasions:

• As a Birthday Cake: With its refreshing and sophisticated flavors, this cake is sure to make any birthday extra special.
• For Afternoon Tea: Pair it with a hot cup of tea for a delightful afternoon treat.
• At Special Gatherings: Whether it’s a family get-together or a brunch, this cake will impress guests with its unique flavors and elegant look.

Storing Lemon Thyme Cake

• Store in the Refrigerator: Since this cake contains lemon curd and meringue buttercream, it’s best stored in the refrigerator. Keep it in an airtight container for up to 3 days.
• Freeze for Later: You can freeze the cake layers (without frosting) for up to 3 months. Allow the layers to cool completely, then wrap tightly in plastic wrap and foil. Thaw before frosting and serving.

Nutrition with Table Format

Serving Size	Calories	Total Fat	Carbohydrates	Protein	Sugar
1 slice (1/12th of cake)	450 kcal	25g	55g	4g	35g

Conclusion

This Lemon Thyme Cake is a delightful balance of tangy lemon, fresh thyme, and smooth buttercream, making it the perfect cake for any occasion. Whether you’re celebrating a special event or just want a refreshing dessert, this cake offers a unique and memorable flavor profile.

I hope you enjoy making this recipe as much as I do – it’s one that’s bound to impress both with its taste and presentation!