Lemon, thyme and yogurt cake
- June 2015
- Serves 12
- Hands-on time 30 min, oven time 50-55 min, plus cooling
Debbie Major’s easy-to-make lemon yogurt cake recipe is wonderful served with summer berries and extra yogurt. If you don’t have a bundt tin, you can use a 25cm cake tin instead.
Want to try a different flavour cake? We’ve got a brilliant array of bundt cake recipes for you to try.
- 14.9g (8.9g saturated)
- 64.2g (48.3g sugars)
- 175g butter, softened, plus extra for greasing
- 350g caster sugar
- Finely grated zest 2 large lemons
- 3 large free-range eggs
- 350g plain flour
- 200g natural yogurt
- 1 tbsp baking powder
- 2 tbsp fresh thyme leaves, roughly chopped
For the icing
- 175g icing sugar
- 1 tbsp lemon juice
- 2 tsp boiling hot water
- 1 tsp fresh thyme leaves
For the lemon syrup
- 4 tbsp lemon juice
- 3 tbsp caster sugar
You’ll also need
- 24cm non-stick bundt tin or ring-shaped cake tin (see tip)
- Heat the oven to 160°C/140°C fan/ gas 3. Grease a 24cm non-stick bundt tin or ring-shaped cake tin with butter. Cream the butter and sugar together in a bowl for 5 minutes or until pale and fluffy. Beat in the lemon zest, then beat in the eggs, one at a time, adding a good tablespoon of the flour with the second and third egg.
- Spoon half the yogurt onto the mixture, sift over the baking powder with a pinch of salt and half the remaining flour, then fold in. Repeat with the remaining yogurt and flour, along with the thyme.
- Spoon the mixture into the tin, then bake for 50-55 minutes until risen and golden brown, and a skewer pushed into the thickest part of the cake comes away clean. Leave to cool in the tin for 5 minutes, then carefully turn out onto a cooling rack over a large baking tray.
- For the icing, sift the icing sugar into a bowl, strain over the lemon juice, add the hot water and mix until smooth. While the cake is still slightly warm, spoon over the icing, letting some run down the sides. Sprinkle with the thyme leaves and leave to set.
- For the syrup, mix the lemon juice and sugar in a small bowl or jug until the sugar has dissolved. Cut the cake into slices, then drizzle each slice with a little of the lemon syrup. Serve with summer berries and extra yogurt if you wish.
Debbie says: “If you don’t have a 24cm (3 litre) bundt tin or ring- shaped cake tin, use a 25cm round cake tin instead.”
Make the recipe up to 24 hours in advance. Keep the cake in a sealed container out of the fridge. Keep the syrup covered in the fridge.
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