Lemon & Thyme Bundt Cake
 
 
Recipe type: Cake
Serves: 10-12 slices
Ingredients
For the cake:
  • 175g (6.1 oz) butter, softened, plus extra for greasing
  • 350g (12.3 oz) caster (superfine) sugar
  • Finely grated zest 2 large lemons
  • 3 large free-range eggs
  • 350g (12.3 oz) gluten-free flour (or plain flour if preferred)
  • 200g (7 oz) natural goat's milk yoghurt (I used cow's milk yoghurt)
  • 1 tablespoon baking powder
  • 2 tbsp fresh thyme leaves, roughly chopped
For the lemon syrup:
  • 4 tbsp lemon juice
  • 3 tbsp caster (superfine) sugar
For the lemon icing:
  • 175g (6.1 oz) icing (confectioner's) sugar
  • 1 tbsp lemon juice
  • 2 tsp boiling hot water
  • 1 tsp fresh thyme leaves
Instructions
For the cake:
  1. Heat the oven to 160°C (320°F). Grease a 24cm non-stick bundt tin or ring-shaped cake tin with butter.
  2. Cream the butter and sugar together in a bowl for 5 minutes or until pale and fluffy. Beat in the lemon zest, then beat in the eggs, one at a time, adding a good tablespoon of the flour with the second and third egg.
  3. Spoon half the yoghurt onto the mixture, sift over the baking powder with a pinch of salt and half the remaining flour, then fold in. Repeat with the remaining yogurt and flour, along with the thyme.
  4. Spoon the mixture into the tin, then bake for 50-55 minutes until risen and golden brown, and a skewer pushed into the thickest part of the cake comes away clean.
  5. Leave to cool in the tin for 5 minutes, then carefully turn out onto a cooling rack over a large baking tray.
  6. Poke holes through the cake, then brush on the syrup while the cake it still hot (see recipe below).
  7. Leave the cake to cool, and when it is still slightly warm to the touch, spoon over the icing (see recipe below), allowing it to drizzle over the sides. Sprinkle with the thyme leaves and allow to set.
For the lemon syrup:
  1. Mix the lemon juice and sugar in a small bowl or jug until the sugar has dissolved (you don't need to heat the mixture).
For the lemon icing:
  1. Sift the icing sugar into a bowl, strain over the lemon juice, add the hot water and mix until smooth.
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/08/22/lemon-thyme-bundt-cake/