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Lemon and Thyme Bundt Cake
5 from 3 votes

Lemon and Thyme Yogurt Bundt Cake

Lemon and Thyme Yogurt Bundt Cake is a light cake with a perfect combination of both sweet lemon and minty-earthy thyme.
Author: Jaja Bakes
Course: Dessert
Cuisine: American
Servings: 1 10-inch/25 cm bundt cake
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes

Ingredients

Lemon Thyme Yogurt Bundt Cake

  • 3/4 cup (170 gr) unsalted butter, room temperature
  • 1 3/4 cups (350 gr) granulated sugar
  • 3 eggs
  • 1/2 tsp vanilla extract
  • Lemon zest, from 2 lemons
  • 3 cups (360 gr) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (250 gr) plain full fat yogurt
  • 2 tbsp fresh thyme leaves, roughly chopped

Lemon Glaze

  • 1 1/2 cups (165 gr) confectioners' sugar
  • 2 tbsp lemon juice
  • 2 tbsp hot water
  • 1 tsp fresh thyme leaves

Instructions

Lemon and Thyme Yogurt Bundt Cake

  • Preheat oven to 340F/170°C. Grease and flour a 9.5-inch/24 cm bundt pan. Set aside.
  • In a medium bowl, combine all-purpose flour, baking powder, and salt. Set aside.
  • Using a hand mixer or a stand mixer with paddle attachment, cream together butter and sugar until pale and fluffy. Beat in eggs, vanilla extract, and lemon zest until incorporated.
  • Add half of dry ingredients to the batter, beating gently until combined. Gently beat in half the yogurt. Mix in remaining flour and yogurt. Beat until the batter is well combined.
  • Fold in chopped fresh thyme leaves into the batter with spatula. Transfer the batter to the bundt pan.
  • Bake for 50 minutes or until a skewer inserted into the cake comes clean.
  • Allow the cake to cool in the pan for 10 minutes. Gently invert the cake on to a platter and back on to the wire rack to cool completely. Glaze the cake when completely cooled.

Lemon Glaze

  • In a small bowl, whisk together sifted confectioners sugar, lemon juice, and hot water until incorporated. Pour the glaze onto the cake. The glaze will harden slightly in a while.
  • Sprinkle fresh thyme leaves onto the cake for decoration.

Nutrition

Serving: 1bundt cake | Calories: 5105kcal | Carbohydrates: 850g | Protein: 69g | Fat: 168g | Saturated Fat: 99g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Trans Fat: 6g | Cholesterol: 962mg | Sodium: 2835mg | Potassium: 1197mg | Fiber: 13g | Sugar: 547g | Vitamin A: 6148IU | Vitamin C: 47mg | Calcium: 1282mg | Iron: 25mg
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