Lemon And Thyme Bundt Cake Recipe

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Whisk your senses away with the Lemon & Thyme Bundt Cake, a splendid fusion of zesty lemon and aromatic thyme enveloped in a soft, moist cake. Drizzled with a tangy lemon glaze that perfectly complements its fragrant herbs, this cake is a testament to the magic of combining fresh flavors. It’s an exquisite treat that promises to delight not just the taste buds but also the eyes, making it an ideal centerpiece for any gathering



Savor a delightful citrus twist! This Lemon & Thyme Bundt Cake features a moist, lemony cake infused with the subtle fragrance of fresh thyme. Finished with a tangy lemon glaze, it's both beautiful and delicious…perfect with a dollop of cream.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12 Slices
Calories 396 kcal


For the cake:

  • 6.1 oz butter, softened, plus extra for greasing
  • 12.3 oz caster (superfine sugar)
  • Finely grated zest 2 large lemons
  • 3 large free-range eggs
  • 12.3 oz gluten-free flour or plain flour if preferred
  • 7 oz natural goat's milk yoghurt (I used cow's milk yoghurt)
  • 1 tbsp baking powder
  • 2 tbsp fresh thyme leaves, roughly chopped

For the lemon syrup:

  • 4 tbsp lemon juice
  • 3 tbsp caster (superfine sugar)

For the lemon icing:

  • 6.1 oz icing (confectioner's sugar)
  • 1 tbsp lemon juice
  • 2 tsp boiling hot water
  • 1 tsp fresh thyme leaves


For the cake:

  • Heat the oven to 160°C (320°F). Grease a 24cm non-stick bundt tin or ring-shaped cake tin with butter.
  • Cream the butter and sugar together in a bowl for 5 minutes or until pale and fluffy. Beat in the lemon zest, then beat in the eggs, one at a time, adding a good tablespoon of the flour with the second and third egg.
  • Spoon half the yoghurt onto the mixture, sift over the baking powder with a pinch of salt and half the remaining flour, then fold in. Repeat with the remaining yogurt and flour, along with the thyme.
  • Spoon the mixture into the tin, then bake for 50-55 minutes until risen and golden brown, and a skewer pushed into the thickest part of the cake comes away clean.
  • Leave to cool in the tin for 5 minutes, then carefully turn out onto a cooling rack over a large baking tray.
  • Poke holes through the cake, then brush on the syrup while the cake it still hot (see recipe below).
  • Leave the cake to cool, and when it is still slightly warm to the touch, spoon over the icing (see recipe below), allowing it to drizzle over the sides. Sprinkle with the thyme leaves and allow to set.

For the lemon syrup

  • Mix the lemon juice and sugar in a small bowl or jug until the sugar has dissolved (you don’t need to heat the mixture).

For the lemon icing:

  • Sift the icing sugar into a bowl, strain over the lemon juice, add the hot water and mix until smooth.


Calories: 396kcalCarbohydrates: 67gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 74mgSodium: 223mgPotassium: 53mgFiber: 3gSugar: 48gVitamin A: 444IUVitamin C: 3mgCalcium: 107mgIron: 1mg
Keyword Bundt Cake, Lemon Thyme Bundt Cake
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. This cake looks gorgeous, Susan, I love your beautiful decoration. I’ve never used the lemon/thyme combo in anything so I think it’s high time!


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