Baked in a bundt tin for its spectacular shape, this citrus dessert is fragrant and herbaceous
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
You can make this with orange or lime instead, and finish it with syrup (while the cake is still warm) instead of a glaze.
Requires cooling time
Overview
Prep time
15 mins
Cook time
30 mins
Serves
10
Ingredients
For the cake
- butter, for greasing
- 300g plain flour, plus extra for dusting
- 2 large eggs
- 180ml oil (mild-tasting olive oil, or sunflower or groundnut oil)
- 250g full-fat Greek yogurt
- finely grated zest of 1 large lemon, plus 80ml juice
- 200g caster sugar
- 3 tsp baking powder
- leaves from 3 lemon thyme sprigs, chopped
For the icing
- 150g icing sugar, sifted
- 15g butter, softened
- 2 tbsp lemon juice
- lemon thyme leaves, to decorate (optional)
Method
Step
Heat the oven to 170C/160C fan/gas mark 3. Butter and flour a 2.4-2.5 litre bundt tin, shaking out the excess flour.
Step
In a measuring jug, mix 2 large eggs, 180ml oil, 250g Greek yogurt, the finely grated zest of 1 lemon, 80ml lemon juice and 200g caster sugar. Whisk these together with a fork.
Step
In a large bowl, mix 300g plain flour, 3 tsp baking powder, ½ tsp salt and the chopped leaves from 3 lemon thyme sprigs.
Step
Gradually add the wet ingredients to the dry ingredients, whisking with a fork until you have a smooth mixture.
Step
Pour the batter into the bundt tin and bake in the centre of the oven for 30 minutes, covering the top with foil if it becomes too dark. The cake is ready when a skewer inserted into the middle comes out clean.
Step
Leave to stand for 10 minutes, then run a knife between the edges of the cake and the inside of the tin at the rim. Turn the cake out on to a wire rack and leave to cool.
Step
To make the icing, put 150g sifted icing sugar, 15g softened butter and 2 tbsp lemon juice in a bowl and beat with a wooden spoon until you have a smooth icing. It shouldn’t be too runny or it won’t sit in the curves created by the bundt tin.
Step
Leave to firm up just a little, then drizzle over the cake.
Step
Scatter on some lemon thyme leaves, if using, and leave until the icing has set.