Lemon and thyme olive oil cake
Delight in the fresh and zesty flavors of our Lemon and Thyme Olive Oil Cake. Made with Greek yogurt, olive oil, and a hint of thyme, this moist and fluffy cake is perfect for any occasion. Simple ingredients, extraordinary taste!
- 11 Jun 2024
- Cook time 40 min
- Prep time 20 min
- 12 Servings
- 8 Ingredients
Welcome to a delightful recipe that brings together the fragrant flavors of lemon and the savory essence of thyme in a moist and tender olive oil cake. This Lemon and Thyme Olive Oil Cake is perfect for any occasion, whether it's a relaxed brunch or an elegant dessert course. Combining simple and wholesome ingredients, this cake is easy to prepare and promises a burst of refreshing citrus taste with every bite.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, combine the sugar and eggs. Using an electric mixer, beat them together until the mixture is pale and fluffy—about 3-4 minutes.
- Add the lemon juice, Greek yogurt, and olive oil to the bowl. Mix until well combined.
- Sift the self-raising flour into the bowl with the wet ingredients. Add a dash of salt.
- Gently fold the flour and salt into the wet mixture using a spatula. Ensure that the mixture is smooth and well-combined without over-mixing.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the powdered sugar. Once the cake is completely cooled, dust the top generously with the powdered sugar.
- Slice the cake and serve it plain, or with a dollop of Greek yogurt or freshly whipped cream on the side. Enjoy your Lemon and Thyme Olive Oil Cake!
Tips:
- Ensure all ingredients are at room temperature before you start; this helps in achieving a smoother batter.
- Use fresh lemon juice and thyme for the best flavor profile.
- Do not overmix the batter; mix just until the ingredients are combined to keep the cake light and airy.
- Line your cake tin with parchment paper to prevent the cake from sticking.
- Let the cake cool completely before dusting with powdered sugar to avoid melting the sugar.
Congratulations! You've successfully prepared a delicious Lemon and Thyme Olive Oil Cake. With its light, fluffy texture and perfect balance of sweet and tangy flavors, this cake is sure to become a favorite in your recipe collection. Serve it with a dusting of powdered sugar or a dollop of Greek yogurt for an extra touch of indulgence. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 160kcal | 6% |
| Protein | |
| Protein 4.34g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 0.38g | 1% |
| Sugar 22g | 22% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.47g | 5% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 33mg | 6% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.24mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 10ug | 2% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 0.32mg | 0% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 0.06ug | 0% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.30mg | 3% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 60mg | 2% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.35mg | 3% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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