Lemon cake with Greek wild thyme honey glaze and pistachios

Buttery and moist, lemony and full of honey flavor

Published originally on my blog on 31 March 2015

Since last week, the weather has taken a turn for the worse and it seems that spring is playing hide and seek, which I don’t mind at all. I don’t know why, but I’m not eager for the cold weather to go away just yet.

I’m still in winter mode and the weather conspires in my favor with heavy rain, howling winds and skies that have the most beautiful shades of dark blue and grey. Staying inside, watching movies and cooking was the perfect way to spend the weekend.

A cake felt necessary somehow.

I have baked this one numerous times. It is so good. It’s irresistible, even for a chocoholic like me. It’s a lemon cake with a Greek wild thyme honey glaze and pistachios.

The cake has the full flavor and aroma of the citrus fruit, it’s very moist and buttery, with a soft and dense crumb yet still very light. The glaze has the sweetness and fragrance of the thyme honey and is creamy and smooth, with the chopped pistachios on top adding texture.

It is perfect as a light, low-profile dessert after a big meal, or served thinly sliced with a cup of tea or coffee.

Lemon cake with Greek wild thyme honey glaze and pistachios

I don’t usually mention it in my recipes, but whenever I use lemon zest, it is from organic, unwaxed lemons. Unless you have picked the lemons yourselves from your backyard lemon tree (I have many of those in my home in Greece – sigh!), then please use unwaxed.

If you don’t have or can’t get hold of lemon extract, grate the zest of one extra lemon.