Lemon & Thyme Cornmeal Cake

Take some time for yourself and cut a warm slice of homemade lemon and thyme cornmeal cake from Beth at Local Milk.  

Enjoy with the light bergamot flavor of freshly brewed English Tea No.1.

English Tea No.1

Tea Used English Tea No.1

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Heat oven to 350° F and grease a loaf pan or spray with organic cooking spray.

In one bowl combine the flours, baking powder, sugar, salt, thyme, and lemon zest.

In a second bowl, combine the lemon juice, olive oil, buttermilk, and eggs. Stir the wet ingredients until the mixture has a uniform consistency.

Pour the wet ingredients into the dry ingredients and mix gently, just until no dry bits remain.

Pour the batter into the loaf pan and bake for 45 minutes or until a cake tester or toothpick comes out clean (with no wet batter on it).

Let cool for about ten minutes, then slice and serve with salted butter & whipped honey.