Let me just say that if you have all of these ingredients in your house, you need to make this today. If you don’t, you should get off the internet and run to the grocery store to hastily throw each and every one into the cart. I am in love with this cake.
On occasion, my sweet tooth emerges and I try my best to contain that, but the urge for cake is sometimes too great to quell. So, what do I do? I write a recipe that meets my high standards of health and I make it 3 times until I get it right. That is not a typo, I have made this cake 3 times.
I’ve been sitting on this recipe for about a month. It has been sitting in my “drafts”, patiently awaiting its author to get it together and fix the mistakes. I first tried this in a bundt pan. It was delicious, but it wasn’t enough batter to fill the pan, so the cake looked disproportionate. Then I tried to use a bread pan. With the consistency of the cake, the bread pan was too small and I found the cooking time to be too long. The top was overly browned to ensure the middle was set.
The wheels were turning and the answer was so simple. I needed just a tad firmer consistency, but I was not willing to drastically change the measurements. I opted for a little more flour and a different pan, one that would bake up faster. My old reliable brownie stone. One of my most used pieces of kitchen gear. I don’t even know why I call it my brownie stone, I rarely use it for that purpose.
This cake is so moist because of the full CUP of yogurt that is in it. Talk about a protein punch as well. It needs it, because this cake doesn’t have any butter. Here’s a secret though, it tastes like a lemon pound cake.
The perfect dessert for little hand helpers.
It’s so easy too. First the sugar and wet ingredients are stirred together, then add the dry ingredients. Stir and pour into pan.
Ready for the oven.
This doesn’t last long in my house. I cut this into 20 squares, but for entertaining, cutting it into 16 squares would be appropriate. I love lemon, it’s one of my favorite flavors and I love mixing savory with sweet, so that was the inspiration behind this cake. The small amount of thyme is the perfect addition and adds the most subtle flavor.
- 1 cup Greek yogurt
- 1/2 cup granulated sugar
- 1/3 cup honey
- 1/2 cup canola oil
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 1.5 teaspoons lemon zest
- 2 large eggs
- 2 cups unbleached all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons thyme leaves, plus a few for decoration
- Small amount of powdered sugar (optional) for dusting when cooled
- Preheat oven to 350 °F (180°C)
- In a medium mixing bowl, mix yogurt, sugar, honey, lemon juice, lemon zest, canola oil and vanilla
- Mix together and stir in eggs
- In a small separate bowl, mix dry ingredients, flour, baking powder, and salt
- Fold dry ingredients into the wet ingredients
- Gently fold in thyme leaves
- Pour into a sprayed and floured 9×9 pan
- Bake for 30 minutes or until the top is a golden brown
- When cake has cooled, transfer to a serving platter, dust with powdered sugar (optional) and sprinkle with extra thyme leaves