Lemon-Thyme Cake

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2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups superfine sugar

1/2 cup unsalted butter, melted and cooled

2 eggs, lightly beaten

1 cup whole milk

3 1/2 tablespoons fresh lemon juice

1 teaspoon almond extract

zest of 1 lemon

1 1/2 tablespoons fresh minced thyme

1/2 cup (1 stick) unsalted butter, softened

2 1/2 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1/2 to 3 1/2 tablespoons heavy cream or milk

zest of 1 lemon

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