A Lemon-Thyme Olive Oil Cake is something I imagine nibbling while sitting on the Italian coast during the summer; but I’m not in Italy and so I sit in my backyard with a slice daydreaming away! This cake is perfect in the summer, yet it’s delicoius anytime of year! Blending together fresh lemon juice and zest, fresh thyme with its earthy minty-citrus taste and fruity extra-virgin olive oil to create a delicate, mouth-watering cake. Top that with a simple lemon glaze and you have a simply marvelous and easy cake to make for a special occasion or for anytime!
Lemon-Thyme Olive Oil Cake
A taste of summer on the Italian coast anytime of year! Packed with the bright, zesty taste of fresh lemon and lemon zest, minty-citrus taste of fresh thyme and the deliciate floral of extra-virgin oil, this cake will be on your rotation.
I made mine in a bundt pan, but you could also make in rectangular cake pan.
Course Dessert
Cuisine American
Keyword Lemon Cake, Olive Oil Cake,
Prep Time 20 minutes
Cook Time 40 minutes
Ingredients
- 2½ cups All Purpose Flour
- ½ cup White Whole Wheat Flor if you don't have, use only AP
- 1 tbs Baking Powder
- 1 tsp salt
- 3 tbs Lemon Zest, fresh
- 3 tsp fresh Thyme leaves, chopped
- 1 cup sugar
- 4 large Eggs, room temperature
- 2½ tbs Lemon Juice, fresh
- 1 cup Yogurt I use 2%
- 1 cup Extra-Virgin Olive Oil
GLAZE
- 1 cup Powdered Sugar, sifted more if needed
- 2½ tps Lemon Juice, fresh more if needed
- sprinkling of Thyme leaves
Instructions
- Cake:
Preheat the oven to 350° and grease of bundt pan with butter (make sure to use butter and grease thoroughly)
- In a bowl, add your dry ingrediets (flour, baking powder, salt) as well as lemon zest and chopped thyme - mix together.
In another bowl, combnie the wet elements: yogurt, olive oil and lemon juice.
Into the bowl of a stand mixer, combine the sugar and eggs and beat on medium speed until fluffy and well combined.
Add the wet ingredients and continue to mix until well combined. Turn the speed to low, and slowly begin to add the dry ingredient and mix until all is well combined. Don't forget to scrape down the sides and under the bottom in between additions. The batter will be thick.
- Add the batter into the bundt pan - it will not reach the top! Smooth out the top of the batter and gently drop the pan on the counter to remove any air bubbles.
Bake for 40-45 minutes. At the halfway make, rotate the pan.
When done, remove the place the pan on a wire rack and let sit for at least 5 minutes before inverting.
When ready to invert, place your platter over the pan and slowly turn upside down, then repeat with the wire rack, so the cake is resting on the rack to cool completely. When cooled, glaze.
Making the Glaze
- In a bowl, combine the shifted powered sugar, and lemon juice. Mix together until desired consistency is achieved. You may wish to add more sugar or lemon juice as wanted.
Glaze the cake and top with a sprinkling of lemon zest and thyme . Let the glaze harden.
The cake can be stored for up to three days