LEMON-THYME BUNDT CAKE

3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt 

2 sticks (1 cup) unsalted butter, softened

2 cups granulated sugar

5 eggs

1/4 cup + 2 tbsp lemon juice

2 tbsp lemon zest

3 tbsp fresh thyme, roughly chopped + additional sprigs for garnish, desired

1 tsp vanilla extract

1 cup buttermilk

2 cups powdered sugar

1/4 cup heavy cream

Heat oven to 350-degrees. Butter and flour a 12-cup Bundt pan, making sure to cover every crease.

In a bowl, whisk together flour, baking powder, baking soda and salt.

In a separate and larger bowl, heat butter and sugar on high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, Whisk in the 1/4 cup lemon juice, thyme, zest and vanilla. On low speed, beat in half the flour mixture, then buttermilk followed by the remaining flour mixture.

Pour batter into the prepared pan tapping it on the counter to release any air bubbles. Bake at 350 50 to 60 minutes, until a toothpick inserted in center of cake comes out clean.

Cool in pan exactly 10 minutes. Loosen edges then turn out onto cake plate shaking gently to remove. Allow cake to cool completely before making the glaze.

To make the glaze, beat powdered sugar, cream and the remaining 2 tablespoons of lemon juice on low speed until combined. Using a spoon, drizzle over cake. Garnish with the fresh thyme sprigs, if desired.

recipe and photo familycircle2014