Lemon Thyme Cake

Taylor, Taylor Takes a Taste

Have you ever been told you can’t have cake for breakfast? I say you can. In fact, I fully support the idea. Try this delicious Lemon-Thyme Cake for your next weekend brunch. The bright lemon cake pairs wonderfully with the rich buttery cake.

Lemon Thyme Cake
By Taylor
Makes 1 9×13-inch cake


For the cake:
2 cups all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
3 large eggs
1 cup sour cream
3 tablespoons lemon zest
2 teaspoons vanilla
1 1/2 teaspoons chopped fresh thyme
1 teaspoon almond extract

For the glaze:
1/2 cup lemon juice
1/2 cup granulated sugar


In a large bowl, sift together the all purpose flour, cornmeal, baking powder, baking soda, and salt.

In a mixer, cream together the butter and sugars until light and fluffy. Add eggs one at a time, mixing after each addition. Add the sour cream, zest, vanilla, thyme and almond extract to the bowl all at once. Mix until evenly incorporated.

Continue mixing on low and slowly add the flour mixture in thirds, mixing well after each addition.

Pour batter into a buttered and floured 9 x 13 pan. Bake at 350˚F for about 40 minutes. Cake is done when an inserted tester, such as a toothpick or knife, comes out clean.

During the last 10 minutes of baking, prepare the glaze. Add the lemon juice and sugar to a small saucepan. Bring to a boil. Remove from heat and stir until sugar is dissolved.

Remove the baked cake from the oven. Using a toothpick poke holes in the cake’s surface, spaced evenly about an inch apart. Using a basting brush, evenly brush glaze over the surface of the cake. Let cake completely cool then cover until ready to serve.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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