Lemon Thyme Cake

Oh my god. i have to make this.

LEMON THYME CAKE
for the cake {adapted from Martha’s strawberry cake that I love so much}
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 cup milk
1 tsp minced thyme
zest of one lemon
• preheat oven to 350 degrees.  butter a 10-inch pie plate.  mix flour, baking powder, and salt together into a medium bowl and set aside.
• mix butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.  reduce speed and mix in egg, milk, thyme and lemon zest.
• gradually mix in flour mixture.  transfer batter to buttered pie plate.
• bake cake 10 minutes, then reduce oven temperature to 325 degrees.  bake until cake is golden brown and firm to the touch, about 1 hour.  cool completely before icing.
for the icing
1/2 cup confectioners’ sugar
3 tablespoons crème fraîche
1 vanilla bean, scraped
• in a medium bowl, whisk together the confectioners’ sugar, crème fraîche and vanilla bean until smooth.  spread the glaze all over the top of the cake and allow to drip over the sides.  let stand until the glaze sets slightly, then cut into wedges and serve.
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