Thank you, Emily. I used regular yogurt. Enjoy!

Sounds like you did a wonderful job with switching it up in a bundt pan Gabriella. And yes, the warm lemon glaze gives the cake more of a lemon kick and extra moistness. Thanks so much for your feedback Gabriella!

I would upload my pictures of your cake but don’t know how

I have made it in both a loaf pan like yours (thanks for getting me hooked on Nordic Ware pans) and 10-12 cup bundt pans (I double your recipe for the round bundt pan and bake a bit longer checking with a cake tester).

Great moist cake with subtle lemon and thyme flavour.

I have modified the glazing a bit and like the results even more. After releasing the cake from pan at 10-min mark, I brush with cakes sides and top with warm glaze (2 tbsp granulated white sugar heated and dissolved in 2tbsp fresh lemon juice in pan for 2-3 min, using a silicone brush.

When the cake is somoletely cold, I drizzle with icing whose run I was deoends in how much lemon juice I used. I sift a bit of icing sugar into a bowl, say 1/2 cup and then stir in some fresh lemon juice for desired consistency. The run I ess depends on your desired effect (more aesthetic garnish in nature )
The hot glaze glaze and cold icing drizzle combo is perfect. The cake is delicate in taste and the bright lemon flavour brushed on the outside contrasts and marries perfectly with the cake crumb.