Lemon Bundt Cake with Thyme

If you’re looking for a delicious and easy bundt cake, this lemon bundt cake with fresh thyme is the perfect choice. It’s tender, citrusy, and subtly aromatic thanks to the thyme. A great twist by no other than Nigella Lawson. Top it with a simple lemon icing and you’ll have a tasty bundt cake that is perfect for Easter, a birthday or any other festive occasion.

Course Cake and cookies

Cuisine American

Keyword lemon, thyme

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 307

Author Simone

Equipment

Bundt pan 2,5 liters 10 cups

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

Metric - Us customary

Instructions

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

Storing: Store the lemon bundt for 3-4 days outside of the fridge in an airtight container. You can also freeze and store for 3 months

Nutrition