Discover the fresh, herbal twist of this lemon cake! A cake that instantly brings a spring feeling: the combination of lemon thyme with a soft, creamy texture thanks to Greek yogurt. Perfect with tea or coffee, or as a light dessert during Easter.

 

Ingredients:

Cake

• 225 g flour

• 180 g white caster sugar

• 3 eggs

• Zest of 1 organic lemon

• ¼ tsp salt

• 125 ml olive oil

• 150 g Greek yogurt

• 2 tsp baking powder

• 1 tbsp fresh lemon thyme leaves

 

Glaze

• 150 g powdered sugar

• 2 tbsp lemon juice or lukewarm water

• Extra lemon thyme and edible flowers for decoration

 

Instructions:

Line the cake tin with baking paper, or grease it well with butter. Preheat the oven to 160°C.

 

Combine all ingredients, except the lemon thyme, in a bowl and mix until smooth. Do not overmix, as this can make the cake tough. Strip the leaves from the lemon thyme sprigs and chop finely. Gently fold them into the batter. Bake the cake for about 60 minutes. Test by inserting a skewer into the center—if it comes out clean, the cake is done.

 

After about 10 minutes, remove the cake from the tin and let it cool completely. Mix 125 g powdered sugar with two tablespoons of lemon juice or lukewarm water and brush over the cake. Top with a few more lemon thyme leaves and edible flowers, and your cake is ready to serve.

 

Tip: Can’t find lemon thyme? Regular thyme works too.