Add the thyme and simmer for 8 to 10 minutes. Place the water, lemon juice, and sugar in a saucepan over high heat. Let cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.Bake for 26-32 minutes, or until a toothpick inserted in the center of the cakes comes out clean.Evenly distribute the batter between the prepared cake pans.Add in the remaining flour mixture and mix until just combined.With the mixer on low, add in half of the flour mixture.Stop mixer and scrape down the sides and bottom of the bowl.Add in the eggs, one at a time, followed by the vanilla.Beat on medium for 3 to 5 minutes until light and fluffy. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth.
Sift together the flour, baking powder, baking soda and salt.Grease and flour three 6-inch cake pans and set aside. Plus, how much are we all loving gorgeous, naked cakes these days?!?!? The cake was finished with only a thin crumb coat of frosting – allowing all the flavors to really shine and not be bogged down by too much sugar. For extra sweetness, freshness, and an element that takes this cake to the next level, each layer was generously brushed with a lemon-thyme simple syrup. I’ve simply whipped in some softened cream cheese into silky meringue buttercream and stirred in some strawberry preserves. The strawberry “cheesecake” filling is a lighter version of the heavy, super-sugary cream cheese frosting that we are usually accustomed to. The use of ricotta cheese makes it extremely tender yet study enough to support the strawberry cheesecake filling I’ve paired it with in this combination. The cake itself is light and fresh, and totally one of those cakes that could be served with just some freshly whipped cream, berries, and icing sugar. I aimed to create a cake that could equally be shared at a casual picnic in the late-afternoon shade as well as something stunning enough and unexpected to bring to a summer dinner party under the stars, and this beauty certainly delivers. The addition of fresh herbs adds a bit of interest and a welcoming twist to otherwise basic flavors.
With its unfrosted, “naked” sides and a wreath of fresh thyme, it is simple yet dramatic. This Strawberry Thyme Cake boasts fresh, lively flavors and completely embodies the ease of summer. And just like that, a whole flurry of recipe opportunities and berry-tastic dessert potentials came flooding in. Albeit small, these little gems are like nature’s candy.
#LEMON THYME CAKE FULL#
Just by looking at them, you could tell they were full of flavor.
Not only did my local Farmer’s Market open up for summer this past weekend, but I was able to walk away with a flat of the juiciest, reddest local strawberries. It’s finally here! Berry season, that is. Our contributor, Tessa Huff, is sharing a new cake recipe today…
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