Citrus and herbs go hand in hand in this vibrant Lemon Thyme Cake. Light lemon cake if flecked with fresh thyme and layered with lemon buttercream. Add a ripple of homemade lemon curd for an extra pop of flavor and decorate with fresh thyme for a simple, rustic look.
Perhaps one day my well of cake ideas will run dry, but thankfully that day is not today. Being able to incorporate seasonal ingredients and savoury herbs into sweet treats keeps the creativity following, and today I am happily sharing this Lemon Thyme Cake.
I am not a rookie when it comes to incorporating more savoury elements into my cakes, however I think I've only scratched the surface when it comes to herbaceous sweets. My go-to is to infuse herbs into a simple syrup that gets generously brushed onto each cake layer. This time, I took a step further and added freshly chopped thyme straight into the cake batter.
Adding the fresh thyme into the cake batter really helped the flavor shine through all of the butter and sugar. But if I am being honest, I think the real star is the lemon curd buttercream. Now, I've made lemon curd and I've made buttercream plenty of times, but the product of combining the two together proved to be otherworldly. Sometimes straight lemon curd can be a bit tricky as a cake filling, so I opted to mix it with my trusted Swiss meringue buttercream. Swiss meringue buttercream is fairly mild in flavor, making it the perfect base for other flavorings. But seriously, lemon curd buttercream - you guys, it's like heaven! Light and lemony - not too tart, not too sweet. But just for funsies, I took a couple teaspoons of leftover curd and swirled it over the buttercream just before topping it the next layer of thyme-soaked lemon cake. Now how good does that sound?!?!
You can find the recipe for this cake over on the West Elm blog, where I'll be sharing several different herb-infused recipes over the next couple of weeks.