Lemon Thyme Layer Cake

Happy New Year friends!! I hope your first couples weeks of 2018 are finding you all well.  We have had a wonderfully busy new year, and we’re off to a running start!

We celebrated the New Year cozy at home with some good food and champagne, and with this delicious and STUNNING lemon thyme cake.

Lemon Thyme Layer Cake - Michaela Graves Designs

We are lucky enough to have 4 citrus trees on our property, and this time of year, they are bursting with fruit.  We have so many lemons, I’m always trying to come up with ways to use them, so this cake seemed perfect!

    Lemon Thyme Layer Cake - Michaela Graves Designs

And yes, thyme may seem like a some what odd ingredient in a sweet dessert, but trust me, it is a perfect combo.

Lemon Thyme Layer Cake - Michaela Graves Designs

The thyme is subtle, and leaves you with a delicious earthy, herby flavor that works so well with the sweet and the lemon.

Lemon Thyme Layer Cake - Michaela Graves Designs

And of course, it lends itself beautifully as a garnish on top of the cake. 

Lemon Thyme Layer Cake - Michaela Graves Designs

Try this recipe out next time you have some extra lemons or thyme on hand, I promise, you won’t regret it! 

Lemon Thyme Cake
A deliciously sweet, lemon cake with a hint of earthy thyme.
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For the Cake
  1. 1 cup sour cream
  2. 1/4 cup fresh lemon juice
  3. 6-8 sprigs fresh thyme, plus more for garnish
  4. 2 1/4 cup cake flour
  5. 1 tbs baking powder
  6. 1/2 teaspoon salt
  7. 3 egg whites, 1 whole egg
  8. 1 1/2 cup sugar
  9. 1 lemon, zested
  10. 1 stick unsalted butter, room temperature
  11. 1/2 tsp vanilla
For the Frosting
  1. 1 stick unsalted butter, room temperature
  2. 1/4 cup freshly squeezed lemon juice
  3. 4 cups powdered sugar
  1. Preheat your oven to 350 degrees, with oven rack in the center, prep two 8 inch round cake pans by greasing with butter, coating with flour, and lining the bottom with parchment paper.
  2. Combine sour cream, buttermilk, and vanilla in a small bowl, stir to combine, set aside.
  3. In a separate bowl, combine flour, baking powder,and salt, set aside.
  4. Zest lemon and remove the leaves from the sprigs of thyme, give the leaves a rough chop.
  5. To the bowl of an electric mixer, add sugar, lemon zest and time, beating on low speed for 3 minutes, until the lemon and thyme have mixed well with the sugar and are fragrant.
  6. Add butter to the sugar mixture, and mix on low speed, 3 minutes, until light and fluffy.
  7. Add egg whites and egg, mix on low to combine.
  8. Alternating between the flour and sour cream mixtures, add ingredients to the butter and eggs in 2 -3 bactches, starting and ending with the flour.
  9. Pour mixture into prepared baking pans and bake at 350 for 30-35 minutes until a toothpick inserted into center of cake comes out clean, let cool completely before frosting.
  10. For the frosting, combine all ingredients to the bowl of an electic mixer, and mix to combine, adding more powdered sugar or lemon juice until you reach desired consistency.
  11. Frost the cake using the frosting between the layers and on the top. You can frost the sides as well, if desired. Top with extra sprigs of thyme.
Michaela Graves Designs

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