Lemon and yogurt is a pairing that everyone knows. Adding fresh thyme will take your loaf to the next level and will bring a pleasant surprise to the palate.
For this cake I used a 30cm x 12cm loaf tin.
Lemon, Yogurt and Thyme Loaf
Wash the fresh thyme sprigs and collect all the leaves. Finely chop them and set aside.
Preheat oven at 180C fan. Grease the loaf tin with oil and flour, and line the bottom with a strip of baking paper.
Place the sugar in a large bowl. Add the grated lemon zest and mix with the sugar, using your fingertips. This will make the lemon fragrance even more intense. Stir in the thyme, oil, yogurt, and eggs and whisk until smooth. Gently stir in the flour, baking powder, and salt until you obtain a smooth batter.
Pour the batter into the loaf tin and bake for 40-45 minutes, until the loaf is lightly golden and a wooden stick inserted comes out clean. Leave to cool down for a few minutes before removing it from the tin. Leave to cool completely on a wire rack.
Dust the cake with icing sugar and enjoy!