Moist and Fragrant Lemon Thyme Bundt Cake
A Burst of Freshness! The Ultimate Summer Dessert, Lemon Thyme Bundt Cake Recipe
Indulge in a remarkably moist and tender cake, thanks to the delightful combination of honey and yogurt. We’ve elevated its texture with the vibrant zest of fresh lemons, making it the perfect companion for warm summer days. The subtle aroma of thyme adds a sophisticated layer of flavor. It’s a truly delightful treat that brings a touch of sweetness and joy to any occasion. (Ingredients purchased with store credit from B&C Market.)
Lemon Thyme Bundt Cake Batter- 130g unsalted butter, softened to room temperature
- 100g granulated sugar
- 20g honey
- 3g vanilla extract (approx. 1/2 tsp)
- 140g eggs, at room temperature (about 2 large eggs)
- 30g plain yogurt, at room temperature (about 2 tbsp)
- 20g fresh lemon juice (about 1.5 tbsp)
- Zest of 1 lemon (finely grated)
- 150g cake flour
- 3g baking powder (approx. 1 tsp)
- 1g salt (approx. 1/8 tsp)
- A few fresh lemon thyme leaves, finely chopped
Zesty Lemon Glaze- 20g fresh lemon juice (about 1.5 tbsp)
- 100-120g powdered sugar, sifted
- 20g fresh lemon juice (about 1.5 tbsp)
- 100-120g powdered sugar, sifted
Cooking Instructions
Step 1
Begin by creaming the softened unsalted butter in a bowl. Use a whisk or electric mixer to beat it until it becomes light, fluffy, and pale yellow, resembling soft peaks.
Step 2
Add the granulated sugar and honey to the creamed butter. Continue to beat until the mixture is light in color (ivory) and well combined, ensuring the sugar is fully incorporated. This step helps to aerate the batter for a lighter cake.
Step 3
Stir in the vanilla extract for added flavor. Then, gradually add the room-temperature eggs, a little at a time, while continuously beating. Make sure each addition of egg is fully emulsified into the batter before adding the next to prevent separation.
Step 4
Gently mix in the room-temperature yogurt, fresh lemon juice, and lemon zest. Stir until just combined. (Tip: If you notice the batter starting to look curdled or separated, try incorporating the dry ingredients slightly before adding all the liquid ingredients in the next step to help stabilize the emulsion.)
Step 5
Sift the cake flour, baking powder, and salt together into a separate bowl. Add these dry ingredients to the wet batter and gently fold them in using a spatula until just combined. Be careful not to overmix, as this can develop the gluten and result in a tough cake.
Step 6
Gently fold in the finely chopped fresh lemon thyme leaves. Distribute them evenly throughout the batter. The subtle herbal notes of thyme will complement the lemon beautifully.
Step 7
Prepare your bundt pan by greasing it thoroughly with butter and dusting with flour, or by using a baking spray. Pour the prepared batter evenly into the pan. Smooth the top surface for an even bake.
Step 8
Bake in a preheated oven at 170°C (340°F) for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven, so it’s always a good idea to check for doneness a few minutes before the suggested time.
Step 9
Once baked, carefully invert the bundt cake onto a wire rack to cool. It’s best to let it cool completely before glazing to prevent the glaze from melting off or making the cake soggy.
Step 10
To make the lemon glaze, combine the sifted powdered sugar and fresh lemon juice in a small bowl. Whisk until smooth and of a drizzling consistency. Add more powdered sugar or lemon juice as needed to achieve your desired thickness.
Step 11
Once the cake has cooled completely, pour or drizzle the lemon glaze over the top. Allow it to drip down the sides for a beautiful, rustic finish.
Step 12
For an extra touch of flavor and visual appeal, sprinkle a little more lemon zest over the glaze or garnish with a few fresh thyme sprigs.
Step 13
Enjoy your delicious homemade Lemon Thyme Bundt Cake! It’s a wonderfully refreshing and moist treat perfect for any occasion.
