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{Recipe} Lemon Thyme Coffee Cake with Honey Glaze

The idea for this cake has been kicking around in my brain for the past couple of weeks. I kept meaning to make a ‘practice cake’ before Easter since I was planning to make this for Easter brunch. Life got in the way though and I never go around to it (what else is new?!), so I decided to wing it. Now, let me be the first to admit that my recipes don’t always turn out the first time around (or the 6th for that matter), but fortunately this one came together beautifully. I will definitely be making this one again (and again, and again…) and I wouldn’t change a thing!

Lemon Thyme Coffee Cake with Honey Glaze


Lemon Thyme Coffee Cake with Honey Glaze

Lemon Thyme Coffee Cake with Honey Bee Glaze

servings = 6 to 8 (although I could probably eat an entire cake all by myself) time=30 minutes active time + 30 minutes cooking time

Ingredients for Cake:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (optional)
  • 1/4 cup unsalted butter
  • 1 large egg
  • 1 cup whole milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon fresh thyme, finely chopped

Ingredients for Glaze:

  • 1/2 cup sugar
  • 1/4 cup unsalted butter
  • 1/4 cup honey
  • 1/4 cup whole milk
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest


  1. Preheat oven to 375 degrees. Lightly grease a round 9 inch cake pan.
  2. Combine flour, sugar, and baking powder in a large mixing bowl. Add lemon zest and thyme and stir to mix in.
  3. Cut in butter. Whisk egg, milk, and lemon juice in a small bowl. Add wet ingredients to dry and stir until just combined.
  4. Pour cake batter into prepared pan, spreading it out so that it’s even.
  5. Prepare glaze by adding all ingredients to a small sauce pan and cooking over medium low heat until it just reaches the boiling point. Remove from heat and spoon evenly over the top of the cake batter.
  6. Bake for approximately 30 minutes, or until a sharp knife inserted into the center comes out clean, and the top of the cake has become golden brown.
  7. Serve warm.


Hope you like this one as much as I do!


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0 Responses to {Recipe} Lemon Thyme Coffee Cake with Honey Glaze

  1. Anjana @ At The Corner Of Happy & Harried April 21, 2014 at 4:35 pm #

    That looks so good! But why should you cut the butter in the flour for a cake? Won’t beating it with sugar like always work? Just asking if there is an explanation to it.

    • Stacey @ Sweet Little Sparrow April 21, 2014 at 4:42 pm #

      Only because that’s the way the original recipe that I’ve always used as a base for my coffee cakes was written, but I can’t see any reason why you couldn’t cream the butter with the sugar. I’ll try it that way next time and let you know!

  2. CakePants May 8, 2014 at 9:01 pm #

    This sounds really wholesome and delicious!! There’s something so charming about the elegant simplicity of this cake…can’t wait to try it!


  1. {Wedding Inspiration Board} Sweet Lemon | Sweet Little Sparrow - April 23, 2014

    […] The idea for this board came from the lemon & thyme coffee cake I made for Easter brunch last weekend. If you missed it, you can find the recipe here: Lemon Thyme Coffee Cake with Honey Bee Glaze. […]

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