Lemon-aide. Lemon bars. Lemon cookies. Lemon Chicken Pasta.(Oh.my.goodness.) Lemon Drops. Lemon Souffle! Oh Lemons...You are lovely. Give me an excuse to use lemons, any excuse.
I have a huge fondness for Starbucks Lemon Loaf. Who doesn't? That stuff is awesome.
Lemon sugar is amazing. You zest your lemon, and rub the sugar and lemon zest together until it looks wet. Just let it sit for a while. It's good in Iced Tea. Use it in your sugar cookies. Or cakes. Or pies. Or on your toast.
There is this daydream that floats through my mind every now and then of making these sweet little lemon Tea Cakes and inviting people over to Tea with crazy hats, in my gloriously lush garden (definitely a dream), and we'd all snack on yummy Lemon Tea Cakes and chit-chat about completely unimportant things like the weather and why Shakespeare should still be read in school, and how sad it makes me that cursive handwriting has fallen out of popularity. You see, totally non-essential things. I think we should instill siestas, as well, because after tea and conversation you definitely could use a nap. There I go daydreaming again.
Anyway, you can't just give me lemons and expect me to just slice them and stick them in a glass of water. Even though that is tasty, too. I have to do something. And since we are going for original, (we are, aren't we?), lets add something new and different like Thyme.
Not too much, just a smidge so that it adds a little hint of flavor to my favorite cake. Lemon Cake, of course.
When I make my Lemon Cake I also use either Sour Cream or Yogurt. Lately, because I've been making lots of my own yogurt, I've been using it in my baked goods. It adds a really lovely tangy flavor and makes your end result quite moist.
The result was a really moist, very lemony cake with a hint of the essence of flowery Thyme. Drizzled with a simple Lemon Glaze was the perfect finish. It's not tiny tea cakes like I imagine in my mind, but the end result was wonderful with a mug of coffee and some cool morning air. And it was quite pretty before my youngest boy got to it and licked all the glaze off. But whatever. It was delicious. You'll find the recipe below!
Lemon Thyme Cake
1 Lemon, zested and juice reserved separately
2/3 cup of Sugar
3/4 cup of Plain Yogurt
1/2 cup of Butter softened
2 cups of All Purpose Flour
1/2 tsp Salt
1 1/2 tsp Baking Powder
1/2 tsp Fresh Thyme, or 1/4 tsp dry
For the Glaze
1/2 Lemon, juiced
1 cup Powdered Sugar
Butter a 9 inch loaf pan. Preheat your oven to 350 degrees.
In a medium sized bowl, mix together your Sugar and Lemon zest until it looks wet. Add your butter, and mix until it is creamy. Add the Yogurt and eggs and stir until combined. In a separate bowl mix together your dry ingredients including the Thyme. Add the dry ingredients to the wet, and mix thoroughly. Add the lemon juice and stir again to combine. Spread your batter evenly in your pan. Bake it for 30-35 minutes, or until a toothpick comes out clean.
Let it cool.
Meanwhile, in a small bowl place your powdered sugar and add a tsp of lemon juice at a time to get the consistency of glaze that you like. I like mine thicker, so I add less lemon juice. Drizzle it over the top of your cake, and serve.
Will keep for a day or two, covered or in a tupperware container.