Lemon Thyme Yogurt Cake

🥘 Ingredients

• granulated sugar 150 g
• lemon zest 1
• whole plain yogurt 125 g
• eggs 3 large
• all-purpose or cake flour 180 g
• baking powder 2 tsp
• salt ¼ tsp
• lemon thyme leaves 1 ½ tsp
• olive oil ½ cup
• lemon juice 2
• limoncello (alternative) 1 Tbsp
• confectioners' sugar 60 g
• thyme (alternative) 1 ½ tsp
• rosemary (alternative) 1 tsp
• verbana (alternative) 1 ½ tsp
• tarragon (alternative) 1 ½ tsp

1. 1

   Preheat the oven to 350°F. Butter and flour an 8.5 x 4.5-inch loaf pan .
2. 2

   Combine the 1.5 jars of granulated sugar and lemon zest in a bowl and, using your fingertips, rub them together to distribute the citrus oils.
3. 3

   Whisk the 1 jar of whole plain yogurt and eggs together. Add the zesty sugar and whisk to thoroughly combine. Add the 3 jars of all-purpose or cake flour , baking powder , salt and lemon thyme leaves and whisk just to combine. Add the 1 jar of olive oil and whisk until homogeneous.
4. 4

   Pour into the prepared pan and bake for 35 to 45 minutes , or until a knife inserted in the center comes out clean.
5. 5

   Prepare the glaze by mixing the lemon juice or juice of 1 lemon plus 1 Tbsp limoncello (alternative) and 30 to 60 g of confectioners' sugar together until smooth. Drizzle this over the cake once it has come to room temperature. Scatter the lemon thyme leaves, for decoration.
6. 6

   Note: Substitute thyme (alternative) , rosemary (alternative) , verbana (alternative) , or tarragon (alternative) .
7. 7

   Note: This recipe can be made in an 8-inch springform or a 9-inch round cake pan. A 9-inch cake will only take around 30 to 35 minutes to take, whereas and 8-inch round will take closer to 40 and medium loaf between 35 and 45 minutes.