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+ servings
Lemon Thyme Loaf Cake.

Lemon and Thyme Cake

A deliciously moist lemon loaf cake with a hint of thyme. This easy lemon cake recipe is made without butter and topped with a luscious lemon glaze for an extra tangy bite.
Course Dessert
Cuisine Italian
Keyword Lemon Thyme Cake
Prep Time 20 minutes
Cook Time 55 minutes
Servings 12
Calories 262kcal


Lemon Thyme Cake

  • 1 cup granulated sugar
  • 1 teaspoon thyme
  • 2 large eggs
  • lemon zest from 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup olive oil
  • 3/4 cup yoghurt
  • cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice approximately


Lemon Thyme Cake

  • Preheat oven to 325 degrees F.
  • Grease and flour a loaf pan or use your favourite non-stick baking spray.
  • Place the sugar and thyme leaves in a food processor and pulse for a few seconds to combine. This infuses the sugar with the thyme scent.
  • In the bowl of a stand mixer, with the whisk attachment, whisk together the sugar-thyme mixture, eggs, olive oil and lemon zest. (For about 2 minutes)
  • Add in the lemon juice, yoghurt and whisk till combined.
  • Sift the flour, baking powder and salt directly into the mixing bowl.
  • Stir together, either with a wooden spoon or the "stir mode" of your stand mixer.
  • Pour the cake batter into the prepared loaf pan.
  • Give the pan a little tap on the kitchen counter to remove any air bubbles.
  • Bake in the preheated oven for approximately 50 to 55 minutes. Or until a wooden skewer inserted in the centre of the loaf comes out clean.
  • Allow the cake to cool slightly in the loaf pan for about 10 minutes.
  • Then, invert the cake directly onto a cooling rack positioned over a tray. (the tray will catch any drippings from the glaze)
  • Allow the cake to cool completely before adding the lemon glaze.

Lemon Glaze

  • Prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a medium sized bowl.
  • With a long wooden skewer, poke holes on top of the loaf cake. About a dozen or so, as this will allow the cake to soak up some of the glaze.
  • Slowly drizzle the lemon glaze over the cake.
  • Allow the glaze to set and then garnish the top of the loaf cake with thyme leaves and small lemon wedges.
  • Slice, serve and enjoy alongside fresh berries if desired.


Calories: 262kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 69mg | Potassium: 91mg | Fiber: 1g | Sugar: 27g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg