Recipes

Method

Preheat the oven to 180 degrees C. Grease and line a 20cm springform tin.

Place the yoghurt, oil, eggs, half the lemon zest, half the lemon juice, and sugar in a large mixing bowl. Whisk to combine and dissolve the sugar.

Sift in the flour and season with a pinch of sea salt. Gently fold flour through the mixture until you have a smooth batter.

Pour into the prepared tin and bake for 50 minutes, or until cooked when tested with a wooden skewer. Allow to cool in the tin for 5 minutes.

Place the remaining lemon zest, lemon juice, honey, vanilla, and thyme in a small pot over medium heat. Gently simmer to infuse. Remove the cake from the tin and place onto a serving plate.

Drizzle with the honey and thyme mixture then slice and serve with a dollop of yoghurt on the side.