Recipe | Lemon Thyme Olive Oil Cake

I’m not a sugary sweet tooth. That said, a light cake with flavors of herbs and citrus has my name all over it. Spring food, including baking, really excites me when it brightens up the heavy palette we’ve been enduring through prolonged winters and dreary, wet skies.    

I was at the farmers market when I found my pretty bunch of fresh thyme. I splurged on quality olive oil and organic lemons, and carried a bundle of pink peonies under my arm to take with me into our long weekend. 

The truth about me and baking is that I’m known to be pretty bad at it. I don’t always respect the recipe and will go off-script, which has led to my many baking disasters. I’m happy to say that this recipe below is versatile - I know because I played with it a little bit.

I was low on sugar, so used 1/4 coconut sugar with success. I didn’t have yogurt and replaced it with mascarpone cheese (!) - this is an unexpected one, but it worked! I definitely lost some tartness, but the texture is lovely. 

If you’re looking for quick and easy bake for a light, sweet treat, give this one a go. 

Lemon Thyme Olive Oil Cake

4 eggs, room temperature 

1 cup of quality olive oil

1 1/4 cup sugar

1 heaping tsp of fresh minced thyme

Zest of 1 lemon

2 tsp vanilla extract

1/2 fresh lemon juice

1/2 cup plain yogurt, whole or greek

1/2 cup milk of choice

2 cups ap flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp salt 

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1. preheat your oven to 350. butter and flour 2, 9” round baking pans, or line with parchment

2. Use a large bowl to whisk together the eggs and olive oil until well combined and frothy

3. In a smaller bowl add the sugar, zest and thyme. Use your hands to scrub the elements together. This deeply infuses the fragrance and flavor into the sugar, enhancing how it is distributed throughout the bake

4. Add your sugar, once fragrant, to your egg bowl and whisk together. Add in vanilla, lemon juice, yogurt and milk. combine well 

5. Mix together your dry ingredients and gradually incorporate into your wet mixture. 

6. Divide your batter evenly into your cake tins. Bake for 40-50, until a toothpick removes clean from the center of your cakes. 

7. Dust with powdered sugar, thyme leaves, or top with fresh whipped cream for a beautifully simple presentation. 

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The Tools

Copper Liquid Measuring Cup

Hammered Copper Measuring Cups

Herb Stripper

Carbon Steel Knife

Citrus Juicer

Wood Handled Whisk