Lemon and Thyme Yogurt Cake


Lemony sweets weren’t something I found myself craving often until a dear friend introduced me to her mother’s lemon bar recipe. After tasting that delicious dessert a few years back, was hooked on the combination of yellow citrus and sweet confections and it’s led me to experiment with featuring it in different forms of baked goods. This yogurt cake combines bright lemons with the flavor of thyme, lightly sweet and just lovely for an afternoon treat. Though this is a cake at its core, no frosting is required - just dust the top with a bit of powdered sugar and help yourself to an unfussy slice or two. Serve with a splash of black coffee or herbal tea.


Lemon and Thyme Yogurt Cake

  • 1 1/2 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup full fat plain yogurt

  • 3 eggs

  • Juice and zest of one lemon, about 1/4 cup juice and 2 teaspoons zest.

  • 1/2 cup olive oil

  • 1/2 cup sugar*

  • 1/3 cup honey

  • 1 tablespoon thyme leaves

  • Powdered sugar, candied lemons, and thyme sprigs - for garnishing (optional)

*This amount makes this cake mildly sweet, lovely for a brunch or afternoon cake. For something slightly sweeter, you may increase the sugar by adding an additional 1/4 cup.

Preheat the oven to 350 degrees.

Combine the flour, baking powder, and salt and stir until thoroughly mixed. In a separate bowl, whisk the yogurt, lemon zest, sugar, eggs, and oil. Slowly whisk in the dry ingredients.

Pour the batter into a buttered and parchment lined 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan and bake for an hour to an hour and 15 minutes. Brush the top of the loaf with some of the lemon juice while hot.

Allow the loaf to fully cool, then top with powdered sugar and any garnishes.