Lemon Thyme Olive Oil Cake
This melt in your mouth, perfectly sweet cake with hints of fragrant thyme and lemon makes for the perfect summer dessert. With simple, wholesome ingredients this cake is the perfect addition to your next gathering or celebration! The fresh thyme pairs beautifully with bright and citrusy lemons, a combination that'll leave your taste buds dancing.
Ingredients
- 4 large eggs
- 1 cup olive oil extra virgin
- 1 1/4 cups sugar
- 1 tsp minced fresh thyme
- zest of 1 lemon
- 2 tsp vanilla extract
- 1/2 cup fresh lemon juice
- 1/2 cup lowfat, plain Greek yogurt
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Instructions
- Preheat oven to 350 degrees F. Grease 2, 9-inch round cake pans with butter and flour or place parchment paper on the bottom to avoid sticking.
- In a large bowl add the eggs and olive oil, whisking until light and frothy.
- In a separate smaller bowl add the sugar, minced thyme, and lemon zest. Use your fingers to rub the thyme and zest into the sugar until the sugar smells fragrant and the thyme is well incorporated.
- Add the sugar in with the eggs and olive oil and whisk to combine. Add in vanilla extract, lemon juice, yogurt, and milk to the same bowl.
- In a separate large bowl combine the flour, baking powder, baking soda, and salt.
- In several batches, add the dry ingredients to the wet, folding with a wooden spoon until just combined.
- Divide the cake batter evenly between the two pans and bake at 350 F for 40-50 minutes rotating halfway. Remove from oven once a toothpick inserted into the center comes out clean. Let cool completely before removing the cakes from the pan.
- Dust the cakes with powdered sugar and garnish with a sprig of fresh thyme for a gorgeous presentation!
Notes
This recipe makes 2, 9-inch round cakes. I served the cakes separately with powdered sugar but feel free to stack them for a 2-tier cake!