Recipe of Perfect Lemon and thyme bundt cake

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, lemon and thyme bundt cake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Lemon and thyme bundt cake is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Lemon and thyme bundt cake is something that I’ve loved my entire life. They are fine and they look fantastic.

The thyme is wonderful with the lemon glaze icing so don't leave this out. It makes it super sophisticated and aromatic. This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist.

To get started with this particular recipe, we must first prepare a few components. You can cook lemon and thyme bundt cake using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Lemon and thyme bundt cake:

1. Take 360 g plain flour
2. Take 1 lvl tsp baking powder
3. Prepare 1 lvl teaspoon bicarbonate of soda
4. Prepare 200 g unsalted butter
5. Take 2 unwaxed lemons and juice of 1/2 lemon if you're making the buttermilk
6. Take 1 small bunch fresh thyme
7. Take 275 g caster sugar
8. Take 240 ml buttermilk (milk & juice of 1/2 lemon - stand for 5 mins)
9. Make ready 3 large eggs
10. Take 160 g icing sugar

The best Bundt cake you've ever had, with no butter or cream! Here, extra virgin olive oil is used instead of butter and cream, lending subtle grassy aromas to the cake - aromas intensified by a dash of fresh thyme added to the batter. To complement these earthy flavors, a drizzle of fresh Meyer lemon. A simple, moist lemon sponge soaked with thyme and lemon syrup.

Instructions to make Lemon and thyme bundt cake:

1. Mix all dry ingredients in bowl w fork
2. Mix butter til soft, add zest of two lemons and beat to creamy.
3. Add bunch thyme and castor sugar and beat til fluffy
4. Beat in eggs one by one, slow mixer and add 1/3 of flour then 1/3 buttermilk. Repeat til all in. Beat. Beat in juice of one lemon
5. Pour in to generously oiled bunt tin, that's rested upside down to remove excess oil before pouring
6. In hot oven at 170C for 75 mins, but start checking with skewer after 1 hour
7. Cake and tin on wire rack for 15 mins then tip out cake and allow to cool
8. Sift icing sugar in to bowl and beat in juice of lemon to make a glaze that's thin enough to run down sides of cake
9. Sprinkle with thyme leaves and stalks

To complement these earthy flavors, a drizzle of fresh Meyer lemon. A simple, moist lemon sponge soaked with thyme and lemon syrup. Tastes wonderful served with thick, creamy Greek yoghurt. Bundt cakes always look stylish and go to prove the old saying that less is more. It's mostly a case of loading the cake batter into a mould and then Linkies.

So that’s going to wrap this up for this special food lemon and thyme bundt cake recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!