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13 Comments This lemon bundt cake with thyme is bright, tender, and subtly aromatic thanks to the fresh thyme. The original recipe comes from Nigella Lawson (from Simply Nigella) and it’s a long-time favorite – especially if you love easy baking recipes with a twist. Serve it with a fresh lemon icing and you’ve got the perfect cake for brunch, high tea, or a relaxed Sunday afternoon.
Table of contents
Why This Recipe Works
Everything tastes better with lemon. The combination of lemon zest, lemon juice, and lemon icing makes for a perfect lemon thymecake. The thyme adds a subtle extra flavor (but can easily be left out), and the buttermilk keeps the cake extra light and tender. It’s slightly similar to the lemon cake with thyme, but still its own thing.
Recipe Ingredients
Make sure all ingredients for the lemon bundt cake are at room temperature before you start making the batter. For the full ingredient list and measurements, see the recipe card below.
- lemons – I used the zest and juice of 2 lemons
- buttermilk – and for all the buttermilk haters: you won’t taste it in the final result. It simply makes the batter lighter. You can replace it with regular milk, but I wouldn’t recommend it.
- eggs – I used medium eggs
- thyme – the fresh thyme leaves add a lovely aromatic note. I think it’s a fantastic addition, but you can leave it out if you prefer. Do not use dried thyme—it’s too strong in flavor.
You’ll also need a bundt pan to bake this lemon bundt cake. I used a Nordic Ware pan (not exactly this one, but with the same volume – 2.1 liters). You can also use a standard 2.5 liter/10 cups bundt pan; the recipe is essentially designed for that.
How to make the lemon bundt cake
Baking the bundt cake isn’t difficult, but there are a few important details – especially when it comes to preparing the bundt pan so the cake releases in one piece.
Brush the pan with melted butter, making sure to get into every corner and ridge. Using a small sieve, dust a thin layer of flour over the buttered surface. At this point you’ll also see if you missed any spots. Tap out any excess flour. Pour the batter into the pan. In mini bundt pans, baking time is around 30 minutes; a large bundt pan needs over an hour. Check doneness with a wooden skewer.
Let it cool
I can’t tell you how many times I’ve gotten impatient and flipped the bundt cake out too early—and it never ends well. So yes, waiting is annoying, but in this case leave the cake in the pan for 10 minutes after baking. Then invert it, and it should release beautifully.
FAQ Lemon Bundt Cake
Absolutely, just leave out the thyme for a classic lemon bundt cake. You can add extra lemon zest if you want.
Yes, replace with:
- 1 cup yogurt (slightly thicker texture) or
- 1 cup milk + 1 tbsp lemon juice (let sit for 10 minutes)
Grease more thoroughly next time with butter (not spray) and dust with flour. Nordic Ware pans are forgiving but do require good prep.
Store airtight at room temperature for 3-4 days. Can also be frozen (without icing).
More lemon recipes
Expert tip
Use melted butter + flour instead of baking spray. Spray can leave droplets and often causes uneven baking. Melted butter reaches every corner, and the flour creates a thin layer that helps the cake release cleanly, especially with detailed Nordic Ware pans.
Lemon Bundt Cake with Thyme
Ingredients
- 450 gram flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 bunch thyme fresh, leaves only
- 200 gram unsalted butter at roomtemperature
- 250 gram sugar
- 3 eggs
- 250 ml buttermilk
- 2 lemons juice of one, zest of two
- 120 gr icing sugar
Equipment
- Bundt pan 2,5 liters 10 cups
How to make lemon thyme cake
- Preheat the oven to 170˚C. (350˚F)
- Mix flour, baking soda and baking powder together and mix well. Remove the leaves from the thyme until you have approx 3 tbsp full and chop them a bit. It looks like a lot but the flavor is quite subtle.450 gram flour, 3/4 tsp baking soda, 3/4 tsp baking powder, 1 bunch thyme
- Put the butter into a mixing bowl and mix it till light an creamy. Add sugar and mix well. Add the eggs one by one and turn the speed of the mixer down after the last egg.200 gram unsalted butter, 250 gram sugar, 3 eggs
- Now add 1/3 of yr flour mixture and 1/3 of the buttermilk, and repeat until finished. Add the juice of 1 lemon at the end of this. Spoon the thyme leaves through it.2 lemons, 250 ml buttermilk
- Grease your bundt cake well. I tend to use melted butter and sprinkle the tin with flour. Tap the excess flour out of the tin and than ad the batter. Smooth the top and put into the oven for around 1 hr and 15 minutes but check after an hour if the inside is cooked. I’ve used a smaller bundt tin so I needed only 30-35 minutes. Again..checking is important.
- Take out of the oven and leave to cool for at least 5 minutes (15 is better) before taking it out. Leave to cool completely before adding the icing.
- Make the icing by putting the icing sugar into a bowl and add some lemonjuice until it has the desired consistency.120 gr icing 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.
Is it dry thyme or fresh that you use?
He Ellen, I used fresh thyme in this cake
Simone, your lemon thyme cake is so pretty I had to make a dollhouse miniature cake from the inspiration! And this weekend, I will make the real deal! thanks for being my muse for the afternoon 🙂
O thanks so much Tracey! Hope the real one tasted good! (it’s one of my favorite recipes!)
In the lemon and thyme cake, nigella says flour but plain or self raising. Any one know please
He Ruth. It’s plain flour. If you see things like baking soda and baking powder mentioned as well you can be sure it is plain flour. Self raising would have that already incorporated.
Oh wow Simone! This cake looks absolutely decadent. It alone is making me want to head out lickety split and buy Nigella’s cookbook.
I’ve only made 2 or 3 of Nigella’s recipes for some reason. But I’ve liked what I’ve made. This looks great — and I’m a real lemon freak, so this has my name on it! And lemon and thyme combine so well, don’t they? Good stuff — thanks.
Totally agree John! Match made in heaven!
How gorgeous this looks. I love Nigella too regardless of what people say about her. Balance is good and I enjoy her recipes. I am curious about this book now I have to admit – maybe Santa will bring it too me. Although I think I might have a ban on new cookbooks LOL! Lovely shots!
Thanks Meeta! Ha! I know what you mean with cookbook ban. I have way too many already but can’t resist! I do love the recipes in this one ..:)
I love that Nigellia isn’t all into clean eating! This cake looks great, especially the addition of thyme is very interesting.
Thanks! And yes I agree on the whole clean eating thing..:)