Lemon Thyme Yoghurt Bundt Cake

Many people are afraid of tackling a bundt bake...but I'm on the but-they're-too-pretty-to-not-give-it-a-go team!!

I love this particular bundt because it is assembled in a single bowl (which of course means less cleaning up), needs only a whisk to mix the batter and it's one of those cakes which tastes even better the next day, if only it lasts that long!

With citrus season in full swing here at the moment, it's absolute perfection if you can get your hands on some Meyer lemons, otherwise still divine with other tangier varieties of lemon. Then if you have some lovely oranges you'd like to incorporate into a bake, you can definitely use those too! Just use the same quantities of zest and juice - too easy!

Next, I'd like to talk about that glaze - zingy, lemony and a beautiful contrast to the brown cake, this glaze is easy as to put together and, when topped with a few fresh lemon thyme leaves, is so pretty to look at. This is the reason why I love bundts! The glaze sticking onto the curves of the bundt design is enough of a decoration, you don't need anything more complicated that that.

Oh, and remember, if you like your glaze, feel free to double the quantities and double glaze the cake, waiting a few minutes in between to allow the first layer to set before going in for the double!

Perfect for morning or afternoon tea, not to mention gorgeous on a cake stand when hosting a brunch, I really hope you try this recipe. Just take care to prepare your bundt tin properly and the cake should simply pop out when you flip it over, don't be afraid to give it a go.

I just adore seeing my recipes come to life in your kitchens so please don't forget to tag me on your socials if you give it a go!

Take care, stay safe,

H xx

Serves: 10 - 12
Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients:

• For the cake:
• 2 tablespoons demerara sugar
• ¾ cup olive oil
• 2 eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla bean paste
• ¼ cup lemon juice
• 1 cup full fat Greek yoghurt
• 1 ¼ cups white caster sugar
• 2 cups plain (all purpose) flour
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 1 tablespoon lemon thyme leaves

For the glaze:

• 1 cup icing sugar mixture, sifted
• 1 tablespoon lemon juice
• 2-3 tablespoons milk
• ½ teaspoon vanilla bean paste
• 1 tablespoon lemon thyme leaves, to garnish

Instructions:

1. Preheat oven to 160C (fan forced oven) and grease your bundt tin well. Sprinkle the demerara sugar around the tin.
2. Combine the oil, eggs, zest, 1 teaspoon vanilla bean paste, ¼ cup lemon juice, yoghurt and sugar in a large bowl. Whisk well to ensure there are no lumps in the mix.
3. Sift the flour, baking powder and soda straight over the oil mixture. Gently whisk until the mixture has just combined. Add the 1 tablespoon of lemon thyme leaves and gently whisk a couple more times to distribute the leaves.
4. Pour the mixture into the prepared tin, smooth the top, and bake for 45-50 minutes or until the cake is golden brown and a skewer inserted into the cake comes out clean. Remove from the oven and place on a wire rack to cool for 3-4 minutes before turning the cake from the tin and allowing it to completely cool on the wire rack.
5. Turn the cake onto its serving plate and make the glaze. Place the icing sugar mixture in a medium bowl and add the additional 1 tablespoon of lemon juice, vanilla bean paste and milk to make a smooth, pourable glaze. Drizzle the cake with the glaze and sprinkle with the remaining lemon thyme leaves.
6. Allow the cake to set for at least 15 minutes before slicing and serving.

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