Meyer lemons give Meyer Lemon Thyme Cake a bit more sweetness than plain lemons and the thyme really makes the lemon flavor pop.
I have to admit, I love Meyer Lemons. This cross between a lemon and a mandarin orange is a sweeter cousin to your standard lemon, and as such I think it adds a pleasant surprise to most any recipe I use it in.
Easter usually signals to me the formal change over from “wintery” foods to “spring and summery” foods. Having been born and raised in Tequesta, Florida, we would go to the back yard and pull fresh oranges and grapefruit off the trees for Easter breakfast. Now we all live in Virginia, so going out back for fresh citrus isn’t an option, but we always find some way to make citrus part of holiday events. I decided to make this Meyer Lemon Thyme Cake as part of my offering for this year’s holiday events, and I have to say, it was a big hit across the board.
When I originally found this lemon thyme Bundt cake recipe in a friend’s cookbook (Simply Nigella, Feel Good Food), the combination of thyme and lemon didn’t sound as appealing to me as Nigella was making it out to be in the recipe. I’m admittedly not an adventurous cook when it comes to mixing greens into my sweets, but after talking to my friend, who swears everything is better with herbs, I decided to give it a try.
If the idea of using thyme doesn’t appeal to you, you can remove it from the recipe and just make a very delicious lemon Bundt cake; the same goes for the Meyer lemons. They can be hard to find, so you can switch them for standard lemons – and if you want to give it a real twist, swap the lemon for lime and see how you like it!
For the glaze
This cake can be frozen without the icing for up to three months in an airtight container.
Or this Greek Yoghurt Pound Bundt Cake from Roxana’s Home Baking.
Or this Chocolate Turtle Bundt Cake from Melissa’s Southern Style Kitchen.