Lemon and Thyme Yogurt Bundt Cake is a light cake with a perfect combination of both sweet lemon and minty-earthy thyme.
Lemon and Thyme Yogurt Bundt Cake is a perfect combination of both sweet lemon and minty-earthy thyme. Freshly chopped thyme is added straight into the cake batter, making the thyme flavor shines through. The cake itself does not taste that sweet and overwhelming, so the lemon glaze on top not only adds the crisp on the outer layer of the cake but also refreshing sweet and tart flavor that compliments the whole cake.
Baking with Thyme
Thyme is a herb of the mint family with thin sprigs and small tiny spear-shaped green leaves. This herb has been a staple in Southern European and Mediterranean cuisines. It is available in both fresh or dried and we primarily use its leaves in cooking. Adding these leaves adds an aromatic woodsy and earthy flavor to dishes without being overwhelming.
Thyme retains its flavor on drying better than many other herbs. Dried thyme is a suitable substitution for fresh in many cases. You can use roughly one-third of the volume of fresh thyme called for in the recipe if you want to substitute dried thyme for fresh. Dried thyme can be found in most major supermarkets, stored in an air-tight container.
Baking with Yogurt
Yogurt is food prepared by fermenting milk with bacteria or known as yogurt cultures, which gives yogurt thick texture and tart flavor. Most people like to eat yogurt as it is as the best nutritional value is maintained when you avoid killing the live bacteria and destroying the enzymes. Yogurt is also an excellent diary to incorporate into baked goods. Although the benefits of the bacteria and enzymes will be lost, other benefits still remain.
Yogurt contains acid, which when combined with baking soda produces small air bubbles in the batter and creates air pockets when the batter touches heat. Heat produces a quick burst of bubbles, and that’s what really makes yogurt cake spongy and airy. Yogurt also retains a good amount of moisture and fat in the batter. After baking, the finished product will be moist and tender.
Tips on Making Lemon and Thyme Yogurt Cake
1. Choose the right yogurt
I find each yogurt brands taste different from each other. Therefore, choose the one to your liking and it is important to make sure you use whole-milk plain yogurt.
2. Fresh thyme substitute
Dried thyme is a suitable substitution for this recipe. Dried thyme can be found in most major supermarkets, stored in an air-tight container. Use one-third of how much fresh thyme called for in the recipe as dried thyme has a stronger flavor than the fresh one.
3. Do not overmix the batter
Overmixing the batter may create a fragile crust and tough, rubbery cake. It means that you should stop mixing as soon as you cannot see the ingredient that you just added. When you over stirring the batter, the gluten in the flour forms elastic gluten strands, resulting in a dense and chewy texture.
4. Grease the bundt mold properly
The secret to getting your bundt cake out of the pan cleanly every time is to create a nonstick protective layer between the pan and the batter. Hence, even though you use non-stick or silicon bundt mold, ensure that you cover the mold with butter and flour before pouring the batter.
5. Cool the cake in the pan for 10 minutes after baking
When the cake is done, allow it to cool in the pan for 10 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. After that, invert the pan onto the rack, lift it off and let the cake continue to cool on the rack.