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.