Lemon Thyme Olive Oil Bundt Cake

Dry

• 3 cups (360 g) all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp salt
• ¼ tsp baking soda

Wet

• 1 ½ cups (300 g) granulated sugar
• Zest from 3–4 large lemons (about 3 heaping Tbsp)
• 1 tbsp fresh thyme, roughly chopped
• 1 cup + 2 Tbsp (270 ml) light olive oil
• ¾ cup (180 ml) fresh-squeezed lemon juice
• 4 large eggs, room temperature
• 1 cup (240 g) plain Greek yogurt (full-fat or 2%)
• 1 tsp vanilla extract

Citrus Soaking Glaze

• ½ cup granulated sugar
• ¼ cup fresh lemon juice
• ¼ cup sprigs fresh thyme tied together with baking twine

Lemon Thyme Glaze (optional):

• 1 cup powdered sugar
• 3 Tbsp Citrus Soak
• 1 Tbsp milk

Cake:

Preheat oven to 350°F. Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan.

In a small bowl, combine the lemon zest, thyme, and 1.5 cups granulated sugar, mixing it with your fingers until the zest is well combined with the sugar. Set aside to rest and infuse the sugar.

Whisk the flour, baking powder, salt and baking soda in a medium bowl and set aside. Whisk together infused sugar, olive oil and lemon juice until pale and sugar has dissolved, 1 to 2 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla and yogurt.

Add the dry ingredients and mix until just blended after each addition.

Add the batter to the prepared pan, spreading evenly and filling ¾ full. Gently tap pan on counter to remove air bubbles. Bake 40-45 minutes until dark golden and a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then invert onto a wire rack and place over a sheet pan.

Soak:

While the cake is cooling in the pan, make the glaze. Bring 1/2 cup granulated sugar, 1/4 cup lemon juice, and thyme sprigs to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Reserve 3 Tbsp of syrup for the glaze. After inverting cake and while cake is still warm, poke top of cake with a toothpick or skewer. Use a pastry brush and brush top and sides of cake with glaze. Allow to soak in and repeat. Cool to room temperature.

Glaze:

In a small bowl, mix together powdered sugar and reserved lemon thyme syrup. Add milk until desired thickness. Pour over cooled cake.