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Lemon-Thyme Cake Recipe

  • Author: Bret Bannon - Bret's Table
  • Yield: 8-12 1x
  • Category: Dessert
  • Cuisine: American


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



  • 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 creamcrème fraiche or whipped cream


  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.

Keywords: Lemon-Thyme Cake