Hello from Toronto! After my flight getting delayed Friday evening due to crew member issues I finally made it about 2.5 hours later than planned and got to my hotel at 1am! (My other blog posts this weekend were written and scheduled ahead of time if you’re wondering why I’m just now greeting you from Canada) I’m here just for the holiday weekend to visit family and do some sightseeing since I haven’t really done sightseeing here since I was a kid. The past few times I’ve been here it’s just been to visit family and attend a wedding. So I’m taking advantage of my weekend here with some museums and touristy things. I’ll do a full sightseeing blog post in a few days. I’m going to try to fit it all in to one post since I really only have 2 days worth of sightseeing to talk about.
But until I get to talk about my trip, I have a food post for you today. I came across this Lemon Thyme Mini Cake recipe on Pinterest and it looked so good and refreshing so I made it with a few little changes. The changes I made were making the cake in to two loaf cakes instead of mini loafs or mini bundt cakes, I cut down on the sugar, and I didn’t make the glaze. Other than that I followed the recipe!
First, you make the batter. Sift flour, baking powder, baking soda, and salt. Set that aside and cream your butter and sugar.
Add in eggs and when that is well combined add in the vanilla extract, lemon zest, thyme, milk, and lemon juice. Once that is all well combined, add in the dry ingredients that you sifted together earlier.
Then, pour the batter in to loaf pans that have been greased and floured. The batter was enough for me to make 2 loaf pans. Bake at 350 for 18-20 minutes or until a toothpick comes out clean.
While the cakes bake, make the lemon thyme syrup. Melt butter and add in lemon juice, sugar, and thyme. Bring to a gentle boil and mix until it comes to a syrup-y consistency. When the loafs are done, brush the lemon thyme syrup on the cakes after they’ve had a few minutes to cool on a rack.
I ended the recipe after brushing the cakes with the lemon thyme syrup. I didn’t make the glaze because I didn’t want the cake to be too sweet. I really love this loaf cake. I made it a few months ago for a family gathering and some people thought the thyme taste was too strong, but I personally really like the taste of thyme and love the cake. So I personally wouldn’t cut down on the thyme, but if you want to make this and you don’t want too strong of a thyme flavor then maybe cut down on the amount you put in in the batter and/or in the syrup. Since I really like the taste, I wouldn’t cut down on the ingredient personally.
Let me know if you try this recipe out! And if you have any good loaf cake recipes, send them my way!