Lemon Thyme Olive Oil Cake
A dense moist cake full of lemon flavor. Made using high-quality olive oil and fresh lemon juice. Greek yogurt and oil make this cake incredibly moist.Adapted from Simple Cake Cookbook
Servings: 9 " cake round or 9"x5" loaf pan
Ingredients
- 2 ¼ cup All Purpose Flour
- 3 tsp. Baking Powder
- ½ tsp. Salt
- 2 Eggs room temperature
- 1 cup Greek Yogurt
- ⅔ cup Olive Oil
- 1 tsp. Vanilla
- Zest and Juice of 3 Lemons
- 1 tbsp. Fresh Thyme Leaves
- 1 cup Sugar
Glaze
- 1 cup Powdered Sugar
- Juice of 1 Lemon
- 1 tbsp. Milk
Instructions
- Preheat oven to 350 F.
- Line your desired cake pan with parchment paper.
- In a medium mixing bowl, whisk together eggs, yogurt, olive oil, vanilla, lemon juice, zest, and thyme leaves. Once combined, add in sugar and whisk until dissolved.
- Fold the flour mixture into the wet ingredients, stirring until just combined.
- Transfer the batter to the lined baking dish.
- Bake at 350 F for 25-35 minutes, until cooked through. The cake will press back like a sponge with a gentle touch and appear slightly golden on top.
- While the cake bakes, prepare the glaze.
- In a small mixing bowl, stir together the lemon juice and powdered sugar. Add 1 tablespoon of milk if needed, to reach your desired consistency. (that of liquid glue)
- When the cake is finished, allow to cool completely. Transfer to a cake plate and drizzle the glaze over the top of the cake, garnish with additional thyme leaves.