Lemon Thyme Yogurt Cake¶

Total Time
45 minutes

Ingredients - Cake¶

• 150 g granulated sugar
• 1 lemon zest
• 125 g whole plain yogurt
• 3 large eggs
• 180 g all-purpose or cake flour
• 2 tsp baking powder
• 0.25 tsp salt
• 1.5 tsp lemon thyme leaves
• 0.5 cup olive oil

Ingredients - Glaze¶

• 2 lemon juice
• 1 Tbsp limoncello (alternative)
• 60 g confectioners' sugar
• 1.5 tsp thyme (alternative)
• 1 tsp rosemary (alternative)
• 1.5 tsp verbana (alternative)
• 1.5 tsp tarragon (alternative)

Cookware¶

• 1 8.5 x 4.5-inch loaf pan
• 1 bowl

Instructions¶

Step 1¶

Preheat the oven to 350°F. Butter and flour an 8.5 x 4.5-inch loaf pan.

Step 2¶

Combine the 1.5 jars of granulated sugar and lemon zest in a bowl and, using your fingertips, rub them together to distribute the citrus oils.

Step 3¶

Whisk the 1 jar of whole plain yogurt and eggs together. Add the zesty sugar and whisk to thoroughly combine. Add the 3 jars of all-purpose or cake flour, baking powder, salt and lemon thyme leaves and whisk just to combine. Add the 1 jar of olive oil and whisk until homogeneous.

Step 4¶

Pour into the prepared pan and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean.

Step 5¶

Prepare the glaze by mixing the lemon juice or juice of 1 lemon plus 1 Tbsp limoncello (alternative) and 30 to 60 g of confectioners' sugar together until smooth. Drizzle this over the cake once it has come to room temperature. Scatter the lemon thyme leaves, for decoration.

Source¶

• Gateau: The Surprising Simplicity of French Cakes

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