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6 Comments Are you looking for a bright and refreshing lemon loaf that’s light, fresh, and full of flavor? This lemon thyme loaf combines fresh lemon, thyme, and almond flour into a soft cake with a subtle herbal twist. Perfect with coffee, as a light dessert, or as a summery treat on warm days.
This lemon–thyme cake is inspired by a recipe from Delicious Magazine, but with a few tweaks so it’s easier and quicker to make. Extra lemon does the job and gives you that vibrant citrus flavor without the fuss.
Table of contents
Why I Love This Recipe
This lemon loaf is truly one of my favorites. It’s easy to customize, and you can even turn it into an orange loaf instead of lemon. The almond flour makes the cake extra moist, while the thyme adds a subtle herbal note. Together, it’s such a great combo! Add a lemon icing and you’ll get a cake that’s similar to the famous Starbucks Lemon Loaf. (or at least I like to think so..)
Recipe Ingredients
In addition to the usual cake ingredients, you’ll need the following for this lemon thyme cake:
- lemons – this recipe uses quite a bit of lemon. Four, to be exact. Since you’re using the zest, choose organic unwaxed lemons if possible, or scrub the skins very well before zesting.
- thyme – I use fresh thyme leaves here. I haven’t tested with dried thyme, but dried herbs are typically stronger in flavor and you want to keep this subtle. Fresh is recommended, but if you do use dried, use about 1/3 teaspoon. Lemon thyme (the different thyme variety) also works great if you can find it!
- almond flour – this recipe uses both self-rising flour and almond flour, which makes the cake even more flavorful and moist.
Variations
Stir 75 grams of fresh blueberries into the batter for a twist, or replace 50 grams of the butter with Greek yogurt for an even moister result. You can also check out the gluten-free lemon blueberry cake or check out the gluten-free madeleines with lemon.
How to Make the Lemon Loaf
Making this cake is simple. I used a 25 cm (10-inch) loaf pan for this recipe. It’s not a very tall cake, so if you want more height, use a slightly smaller loaf pan. Grease the pan well and line it with parchment paper.
Mix all the ingredients (except for the powdered sugar) in a bowl and beat until smooth and airy. Pour the batter into the loaf pan and bake in the preheated oven for about 45–50 minutes, or until a toothpick comes out clean.
Serve the lemon–thyme loaf with a homemade lemon icing (see below), a scoop of vanilla ice cream, and a nice cup of tea.
Make Your Own Lemon Icing
If you love that sweet, slightly crisp glaze on top of your lemon cakes, you can easily make your own lemon icing. You’ll need 100 grams/3.5 oz of powdered sugar and 1-2 tablespoons of lemon juice. Start by mixing in 1 tablespoon of juice, stir well, and add more only if needed. Once it reaches the right consistency, drizzle it over the cake and let it set.
FAQ Lemon Loaf
Yes, you can. Use about 1/3 of the amount, because dried thyme has a stronger flavor. Just note that dried thyme tastes less fresh than fresh thyme.
Yes. Replace the almond flour with regular all-purpose flour or self-rising flour for a more classic lemon cake. The cake will be slightly less moist.
It’s best to use organic unwaxed lemons, since you’ll be using both the zest and the juice. Oranges also work well, though they’re sweeter and less tangy. You can even use lime for a different twist.
Store it in an airtight container at room temperature for 3–4 days. Do not refrigerate. Refrigeration dries the cake out. You can also freeze it for up to 3 months.
Absolutely! Blueberries, poppy seeds, or honey pair really well with lemon and thyme. If using berries, gently fold them into the batter and toss them in a bit of flour first to keep them from sinking.
More lemon recipes
Easy Lemon Loaf with Thyme
Ingredients
- 3-4 lemons zest of 4, juice of 1 or 2
- 125 grams almond flour
- 150 grams self-rising flour
- 150 grams unsalted butter room temperature
- 150 grams sugar
- 2 eggs
- 3 tbsp fresh thyme leaves roughly chopped
- powdered sugar for dusting
Equipment
- loaf tin 25 cm/10 inch
Instructions
- Preheat the oven to 180°C / 350°F.
- Rinse the lemons under warm water and zest the skins.3-4 lemons
- Add all ingredients except the powdered sugar to a bowl and beat with a stand mixer or hand mixer until thick and smooth.125 grams almond flour, 150 grams self-rising flour, 150 grams unsalted butter, 150 grams sugar, 2 eggs, 3 tbsp fresh thyme leaves
- Spoon the batter into the loaf pan (it will only fill about halfway), smooth the top, and bake for 45–50 minutes or until golden and cooked through.
- Dust with powdered sugar.powdered sugar
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Another whole 30? You guys are addicted. 🙂 Glad you’re sneaking this one in for those of us who won’t be, um, indulging. This is great! Such a nice flavor combo. Thanks.
I know right? We’re mad, that’s what I always say.. 😉
Blogs are always changing, because we are. Follow your heart with your recipes whether they be healthy or decadent. We all need a little of both in our lives. The cake looks divine.
Thanks so much Cathy! We’ll see how it goes!
Lovely flavours and delicious looking cake! Perfect with a cuppa.
Cheers,
Rosa
Thanks so much Rosa!