Preheat oven to 325 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Spray loaf pan or miniature Bundt cake pan with baking spray.
Prepare the Ingredients
Using a fine-grated zester, zest one large lemon. Place in a prep bowl.
With a knife and cutting board, slice lemon and then squeeze the juice from it with a lemon juicer. Pour juice into a prep bowl for later use. (You will need a total of 4 tablespoons for the cake and the icing.)
Remove the leaves from 3-4 thyme sprigs, enough to make 2 tablespoons. Chop with a knife.
Prepare the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar on high speed for 2-3 minutes. Add lemon juice and lemon zest. Then add large whole eggs, one at a time, beating well between each.
In a small bowl, combine the all-purpose flour, fresh thyme, salt, and baking powder. Add to creamed mixture alternately with buttermilk, until mixed well.
Pour into prepared pan. Bake in preheated oven for (80-90 minutes for loaf pan, until a toothpick inserted in center comes out clean or 20-25 minutes for miniature Bundt pan, until tops and edges are golden brown).
Cool for 10 minutes before removing the cake from the pan. Cool on a wire rack.
Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, whole milk, and freshly squeezed lemon juice until it's smooth and silky. If making mini Bundt cakes, double the recipe.
Pour the lemon glaze over the still warm cake. Garnish with sprigs of fresh thyme. If making mini Bundt cakes, dip tops in glaze and return to wire rack for the glaze to set.
Makes 1 loaf or 15 miniature Bundt cakes.
Notes
*Unless otherwise indicated, all recipes on this site use salted butter.