Lemon, Yogurt and Lemon Thyme Bundt Cake
Serves 8 • Prep 10 mins • Cooking 35 mins
This Bundt cake may be that sophisticated, show-stopping dessert you have been looking for.
What you’ll need
180g butter melted
2 zest and juice of lemons
1 cup greek yogurt
3 eggs, room temperature
1 ½ cup caster sugar
2 cups The Healthy Baker Plain Flour
2 teaspoon baking powder
1 tablespoon lemon thyme leaves plus extra to serve
For the icing
1 cup icing sugar
1 zest and juice of lemon
As needed milk
Preheat oven to 180C and grease a bundt or regular 24cm spring form cake tin.
Whisk together the melted butter, yogurt, lemon zest and juice and eggs. In a large bowl, whisk together the sugar, flour and baking powder.
Fold the wet ingredients into the dry and gently fold in the thyme leaves.
Pour mixture into the prepared cake tin and bake for 35 minutes or until golden brown and just firm to touch.
Let cool in the tin for 5 minutes before turning out to a cooling rack. To make the icing whisk together icing sugar, lemon juice and add milk until you have a thick smooth icing.
Once cake is completely cool pour this over the top, letting the icing drizzle down the sides.
Decorate with a few extra thyme leaves and flowers.