Lemon yogurt thyme cake

Want a healthy, impressive but easy to make cake? I have what you need: this lemon yogurt thyme cake with his silky glaze.

This cake has an airy and light texture which is nice for spring/summer meal.

You can choose to bake it as one big round cake, as a bunt cake, as a loaf or even as muffins or friands, it’s up to you!

You can also switch the thyme for chocolate chips, blueberries, lemon myrtle, shredded coconut or black peppercorns, depending on your tastes and mood!

This cake base offers tons of possibilities both in taste and shape which allow you to make it multiple time to the same people without them noticing it. You just have to be creative.

My favorite way to jazz up this base is to add thyme and bake it in friand tin, thus here is how I do it.

First thing first here are the ingredients

For the cake

- 2 eggs

- 4 teaspoons finely grated lemon rind

- 60 ml lemon juice

- 1 cup Greek yogurt

- 190g castor sugar

- 2 cups (300g) self raising flour ( if you’re using plain flour add 1 tablespoon of baking powder)

- 1 and a half teaspoon thyme leaves

For the icing

- ½ cup icing sugar

- 2 teaspoons lemon juice

- 2 teaspoons boiling water

Now the method

Preheat the oven at 160 degrees.

Spray your tin(s) with oil.

Place eggs, lemon rind, lemon juice, thyme leaves, yogurt and sugar in a large bowl. Whisk to combine.

Sift in the flour and stir until mixture is smooth.

Pour into greased tin and bake for 20-30 minutes if you’re using one big tin. Bake for 15-20 minutes if you’re using friand, muffin or cupcake tins.

Allow the cake to stand in the tin for 5 minutes before turning it out.

During this short resting time, make the icing.

Whisk icing sugar, lemon juice and boiling water to make a smooth paste.

Drizzle the icing over the cake(s) while it’s still hot.

Sprinkle with some thyme leaves and allow to set for at least 10 minutes.

Serve it when it’s still slightly hot for even more pleasure.