Lemon Yogurt Bundt Cake with Cream Cheese Glaze and Thyme

This week Laura, from the Because food blog, has prepared a delicious Bundt cake to surprise friends or fully enjoy at teatime!

In just 15 minutes of active time, you can prepare this fluffy, aromatic cake to thoroughly enjoy at a summer afternoon snack with family and friends. And what better idea than presenting it as a Bundt cake, which not only guarantees perfect, even baking but also gives it an unbeatable appearance. Try it — you will love its delightful simplicity — and be sure to pair it with the cream cheese glaze and thyme leaves; they add that special touch that makes you go back for seconds!

Ingredients:

1 cup melted butter and a little more for greasing the pan

1 cup sugar

2 eggs

1 cup creamy yogurt

juice of two medium lemons

zest of one lemon

2 cups pastry flour

1 packet of levadura royal

For the glaze:

80 gr. powdered sugar

50 gr. cream cheese (Philadelphia-style)

juice of half a lemon

Thyme leaves to serve

Directions:

Mix the butter well with the sugar and add the eggs one at a time.

Add the juice, zest and yogurt and mix well.

Fold in the sifted flour mixed with the levadura and mix until you have a lump-free batter.

Brush the pan with butter and fill it.

Let it rest for about half an hour before putting it in the oven preheated to 180º.

Bake for 30–40 minutes, prick with a skewer and make sure it comes out dry before removing it from the oven.

Let it cool on a rack and unmold.

Prepare a glaze by mixing the three ingredients. Serve with the glaze on top and a few thyme leaves.

Notes: The measurements are to fill half of a Nordic Ware Heritage pan, approximately 1 liter; yields about 10 servings.