Pluck a handful of fresh thyme from your garden for this citrusy cake. Both yogurt and oil in the batter give the baked cake a tender crumb that stays moist for several days.
Lemon and Thyme Olive Oil Cake
Make 1 (8-inch) cake
Ingredients
- ¾ cup (150 grams) granulated sugar
- 5 teaspoons (5 grams) lemon zest
- 2 teaspoons chopped fresh thyme
- 3 large eggs (150 grams), room temperature
- ½ cup (112 grams) extra-virgin olive oil, plus more for brushing
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (120 grams) plain Greek yogurt
- 1½ cups (188 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- Garnish: lemon slices
Instructions
- Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with baking spray with flour. Line bottom of pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat sugar, lemon zest, and thyme at low speed until fragrant, 1 to 2 minutes. Add eggs, and beat at medium-high speed until mixture is thick and pale, 5 to 7 minutes. With mixer on medium-low speed, gradually add oil and vanilla, beating until combined. Add yogurt, beating until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until just combined and stopping to scrape bottom and sides of bowl. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with oil just before serving. Garnish with lemon, if desired. Store in airtight container for up to 3 days.
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