This gorgeously fragrant and fluffy Spring Bundt Cake made with fresh lemon, thyme and olive oil is the perfect treat to welcome spring into our midst.
You will need:
For the cake,
All-purpose flour - 3 cups
Baking powder - 1 tbsp
Salt - 1 tsp
Lemon zest - 2 tsp
Fresh thyme leaves - 2 tsp
Sugar - 1½ cups
Eggs - 4 large, at room temperature
Lemon juice - 2 tbsp
Yogurt - 1 cup
Extra virgin olive oil - 1 cup
For the glaze,
Powdered sugar - 1½ cups, sifted
Lemon juice - 2-3 tbsp
Lemon zest - a pinch
Fresh thyme leaves - 1 pinch
How to:
Olive Oil Cake: Pre-heat the oven to 350 deg.F. Thoroughly grease a large bundt pan with softened butter. Set aside.
Take the flour, baking powder, salt, zest and thyme in a mixing bowl. Whisk thoroughly to combine. Set aside.
In a large mixing bowl, add the sugar and eggs. Beat on medium-speed until light and fluffy.
Add the lemon juice, yogurt and olive oil. Beat on low-speed to thoroughly mix them together. Then increase the speed and beat until it looks slightly emulsified.
With the beater on lowest speed, add the flour mixture, a little at a time, and mix until just combined. Scrape down the sides of the bowl and mix until all the ingredients are incorporated. Do not over-mix the batter. Batter will be slightly thick.
Pour batter into the prepared bundt pan and smooth the top. Tap the pan on the countertop a couple of times to get rid of any air bubbles.
Bake for 40-45 minutes, rotating the pan midway through the baking time. A toothpick inserted in the cake should come out almost clean.
Remove cake pan from oven and rest on a wire rack for 5 minutes.
Gently invert cake on to a platter and back on to the wire rack so that it can cool completely. Glaze cake when completely cool.
Lemon Glaze: Whisk together powdered sugar and lemon juice to make a thick glaze. Add a few drops of lemon juice if you are unable to incorporate all the lemon juice. Also, if you have accidentally thinned out the glaze too much, add some more sugar. Mix in the zest and thyme leaves, if desired.
Pour glaze over the cake and allow the excess to drip down the sides. The glaze will harden slightly in a while. Slice and enjoy your cake!
Leftover cake can be wrapped and stored on a countertop for 2-3 days.
Notes:
1. On a whim, I decided to sprinkle a tablespoon of sugar on top of the batter for a crackly crust. You ca see this in the picture of the cake in the pan above. This is simply optional and really not a part of the recipe. You can actually top the batter with sugar or chopped nuts to add texture, if desired.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/03/22/lemon-thyme-olive-oil-cake/