Lemon – Thyme Cake with Apricot Sauce

This lemon-thyme cake screams summer! It’s light, delicious and perfect for your summer picnic! Makes 8 -12 servings.

Cake:

• 2 tablespoons Kalona SuperNatural Organic Unsalted Butter, plus enough to grease the pan
• 1 cup (4 oz / 115 g) cornmeal
• ½ cup (2 ½ oz / 70 g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon Kosher salt
• 2 large eggs, plus 2 egg whites
• 1 cup (7 oz / 195 g) granulated sugar
• ¼ cup vegetable oil
• ½ cup (4 oz / 110 g) Kalona SuperNatural Organic Sour Cream
• 1½ tablespoons organic lemon zest
• 2 tablespoons organic lemon juice
• 1 tablespoon freshly minced organic thyme

Apricot Sauce:

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1½ cups white wine
• 5 tablespoons granulated sugar
• 1/3 cup dried apricots, plumped in hot wine and chopped coarsely
• 1 teaspoon grated lemon zest
• 2 tablespoons brandy
• Vanilla ice cream, crème fraiche or whipped cream

Directions:

1. Preheat oven to 350°F. Grease an 8-inch -cake pan with butter.
2. Melt 2 tablespoons butter in small saucepan and set aside to cool.
3. Sift together cornmeal, flour, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer, using the whisk attachment beat together eggs, egg whites and sugar until creamy. Slowly add oil, butter, sour cream, lemon zest and lemon juice; beat until smooth.
5. Fold in dry ingredients and basil; do not overmix. Pour and scrape into the prepared pan. Bake for 40 minutes, or until a tooth pick inserted comes out clean.

Apricot Sauce:

1. Combine in a saucepan the cinnamon, cloves, wine, sugar, apricots, lemon zest and brandy.
2. Simmer until slightly thickened. Serve over cake along with vanilla ice cream, crème fraiche or whipped cream.

Lemon-Thyme Cake recipe courtesy of Bret Bannon of Bret’s Table. 

Lemon-Thyme Cake Recipe

---

• Author: Bret Bannon – Bret’s Table
• Yield: 8–12 1x

Pin Recipe

Print Recipe

Description

This lemon-thyme cake screams summer! It’s light, delicious and perfect for your summer picnic!

---

Ingredients

Scale 1x2x3x

• 2 tablespoons Kalona SuperNatural Organic Unsalted Butter, plus enough to grease the pan
• 1 cup (4 oz / 115 g) cornmeal
• ½ cup (2 ½ oz / 70 g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon Kosher salt
• 2 large eggs, plus 2 egg whites
• 1 cup (7 oz / 195 g) granulated sugar
• ¼ cup vegetable oil
• ½ cup (4 oz / 110 g) Kalona SuperNatural Organic Sour Cream
• 1½ tablespoons organic lemon zest
• 2 tablespoons organic lemon juice
• 1 tablespoon freshly minced organic thyme

Apricot Sauce:

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1½ cups white wine
• 5 tablespoons granulated sugar
• 1/3 cup dried apricots, plumped in hot wine and chopped coarsely
• 1 teaspoon grated lemon zest
• 2 tablespoons brandy
• Vanilla ice cream, crème fraiche or whipped cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F. Grease an 8-inch -cake pan with butter.
2. Melt 2 tablespoons butter in small saucepan and set aside to cool.
3. Sift together cornmeal, flour, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer, using the whisk attachment beat together eggs, egg whites and sugar until creamy. Slowly add oil, butter, sour cream, lemon zest and lemon juice; beat until smooth.
5. Fold in dry ingredients and basil; do not overmix. Pour and scrape into the prepared pan. Bake for 40 minutes, or until a tooth pick inserted comes out clean.

Apricot Sauce:

1. Combine in a saucepan the cinnamon, cloves, wine, sugar, apricots, lemon zest and brandy.
2. Simmer until slightly thickened. Serve over cake along with vanilla ice cream, crème fraiche or whipped cream.

Notes

Lemon-Thyme Cake recipe courtesy of Bret Bannon of Bret’s Table.

• Category: Dessert
• Cuisine: American