Lemon Thyme Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">120ml full-fat Greek yogurt (or sour cream)</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">Zest of 3 lemons</li><li class="ingredients-single-item">3 tbsp fresh thyme leaves, finely chopped</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp fresh thyme leaves, finely chopped</li><li class="ingredients-single-item">1 tsp lemon zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (fan)/190°C (conventional). Thoroughly grease a 25cm bundt pan with butter, ensuring you reach all the crevices. Dust with flour, tapping out any excess. This careful preparation is crucial for a clean release later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Proper mixing of dry ingredients ensures even leavening throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer, beat the softened butter on medium speed until creamy, about 1 minute. Gradually add the sugar and continue beating for 4-5 minutes until light and fluffy. This extended creaming process incorporates air into the batter, creating a tender, light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. The mixture might look slightly curdled at this stage, but don't worry—this is normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the Greek yogurt, lemon juice, lemon zest, chopped thyme leaves, and vanilla extract. The acidity in the yogurt and lemon juice will react with the baking soda, helping your cake rise and adding tenderness to the crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the wet mixture on low speed, mixing just until incorporated. Overmixing will develop the gluten in the flour, resulting in a tougher cake, so stop as soon as no dry streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles that could create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake will also begin to pull away slightly from the sides of the pan when ready.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes—not more, not less. This critical timing allows the cake to set while still being warm enough to release from the pan without sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>After 15 minutes, place the wire rack on top of the bundt pan and carefully invert the cake. If it doesn't release immediately, tap the pan gently or run a thin knife around the edges. Let the cake cool completely before glazing, about 1-2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency—it should be thick enough to coat the back of a spoon but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Stir the finely chopped thyme leaves and lemon zest into the glaze. The warmth of your freshly made glaze will help release the aromatic oils in both ingredients, enhancing their flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the cooled cake on a serving plate and drizzle the glaze over the top, allowing it to naturally flow down the sides. For a more polished look, you can use a spoon to guide the glaze into the cake's ridges. Garnish with additional lemon zest and fresh thyme sprigs if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Let the glaze set for about 20 minutes before serving. This cake stores beautifully at room temperature under a cake dome for up to 3 days, with the thyme and lemon flavors developing further over time.</li></ol>