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Lemon Cake with Lemon-Thyme Frosting
A bright citrus dessert pairs fluffy cake layers with a uniquely herbal buttercream. Steeping fresh thyme in heavy cream creates a fragrant, savory base for the rich and sweet frosting. Using boxed cake mix keeps the preparation straightforward while delivering reliable, tender results every time. It is an elegant centerpiece for spring gatherings, afternoon tea, or weekend celebrations.
Ingredients
- 2 (15¼-oz.) pkg. lemon cake mix (plus ingredients listed on box for preparing cake)
- ⅓ cup heavy whipping cream
- ¼ oz. fresh thyme sprigs (about 1 handful)
- 2 cups (1 lb.) unsalted butter
- 1 (2-lb.) pkg. powdered sugar
- ¼ cup fresh lemon juice (from 1 large lemon)
Instructions
- 1Heat the oven to 350°F. Prepare the lemon cake mix following the instructions on the packaging. Coat three nine-inch round cake pans with baking spray and divide the batter evenly among them.
- 2Bake until a wooden pick inserted into the center of each cake comes out clean, taking about 25 minutes. Let the cakes rest in the pans for 10 minutes. Turn them out onto wire racks to cool completely for about 45 minutes.
- 3Warm the heavy whipping cream in a small saucepan over medium heat until it reaches a gentle simmer. Submerge the fresh thyme sprigs in the hot liquid using a spoon. Take the pan off the heat, cover it, and let the mixture steep for about one hour until cooled. Discard the thyme sprigs and reserve the infused cream.
- 4Beat the unsalted butter in a stand mixer with a paddle attachment on medium speed for two minutes until smooth. Lower the speed and gradually incorporate the powdered sugar, fresh lemon juice, and the cooled thyme cream. Turn the mixer to medium-high and whip for three minutes until the frosting is light and fluffy.
- 5Divide the prepared frosting into separate bowls to prepare for decorating. Transfer portions of the frosting into three separate piping bags and snip a one-inch tip off each bag. Fill three additional piping bags fitted with various star tips using the remaining frosting. Set all the piping bags aside.
- 6Set a cake plate on a rotating stand and place the first cake layer down. Spread one cup of frosting smoothly over the top. Repeat this process with the next two cake layers, using another two cups of frosting. Coat the sides of the cake with a thin layer of frosting using a bench scraper or offset spatula. Transfer the cake to the refrigerator to chill for 30 minutes until the coating feels firm.
- 7Place the chilled cake back on the rotating stand. Take the piping bags with the snipped tips and pipe thick rings of frosting around the sides of the cake, starting from the base and working upward. Hold a bench scraper or large offset spatula at a slight angle against the side of the cake. Spin the stand while dragging the straight edge along the frosting to smooth the piped rings into a seamless, blended finish.
- 8Take the remaining piping bags fitted with star tips and pipe decorative rosettes along the top edge of the cake. Serve immediately or store in a cool place until ready to slice.