Lemon & Thyme Bundt Cake

This was very much an experimental bundt. It may sound a little crackers, but hear me out. Even nature puts lemon and thyme together! Why not have it in a cake? This cake is soft and beautifully moist, mainly because I used yoghurt instead of milk. 

This recipe fits into a standard 10 inch bundt tin. If you have a ring or savarin pan, don’t panic. Just fill the tin about three quarters full and watch for the cake getting a golden top when baked. A skewer test will let you know if it’s done.

Lemon & Thyme Bundt Cake

Ingredients:

• 420g plain flour
• 2 tbsp chopped fresh thyme (I used a growing plant as the leaves were softer than the type that comes in a bag)
• 1/2 tbsp bicarbonate of soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 225g unsalted butter at room temperature
• 450g golden caster sugar
• 2 tsp lemon extract
• 6 medium eggs
• 270g low fat plain yogurt 
• Juice and zest of two large lemons

Method:

• Cream the butter and sugar
• Beat in the eggs one by one 
• Add all the dry ingredients to a separate bowl
• Add the yogurt, lemon zest, lemon juice and thyme to another bowl
• Alternate the yogurt and flour mixes into to the main mix 
• Don’t overmix, otherwise this will be a few shades away from being a tyre!
• Pour into a prepared bundt tin (usual routine… greased and floured) and bake on gas 3/170c for around 1 hour. Check the cake is done by inserting a skewer - it should come out with no wet mix attached. 

I dusted my bundt cake with icing sugar, but this recipe will also lend itself well to a little lemon drizzle! (see previous recipe)

Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 

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