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.

Note

Substitute thyme (alternative), rosemary (alternative), verbana (alternative), or tarragon (alternative).