Lemon Cardamom Thyme Cake

January 11, 2021
Created by Harmons
Serves 6-8
  • Cake
  • Baking spray with flour
  • 1 1/2 cups sifted unbleached all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cardamom
  • 1 tsp dried thyme leaves
  • 1/2 tsp fresh thyme leaves
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 Tbsp lemon zest
  • 6 Tbsp fresh lemon juice
  • 1/4 cup plus 2 tsp plain whole milk yogurt
  • 4 tsp milk
  • 1/2 tsp vanilla bean paste
  • Powdered sugar, for dusting

Preheat oven to 350°. Liberally spray a Bundt pan with baking spray with flour.

In a bowl, combine flour, baking powder and soda, salt, cardamom, and dried and fresh thyme. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar and beat until light and fluffy, about 3 minutes. Add eggs and lemon zest and beat until batter is smooth.

In another bowl, combine lemon juice, yogurt, milk, and vanilla. Set aside.

Alternate wet and dry ingredients adding to butter-sugar mixture on low speed until batter is creamy. Pour batter into pan and hit pan on counter a couple of times to release any air bubbles. Bake until a cake tester comes out dry, 20-30 minutes.

Remove from oven, let cool about 15 minutes. Run a knife around pan edges to loosen cake from sides of pan. Unmold cake and let cool completely. Dust with powdered sugar.