Perfect lemon and thyme mini bundt cakes
These lemon & thyme mini bundt cakes are deliciously moist from the yoghurt and drizzled with a delicious lemon icing drizzle.
When I saw this Lemon yoghurt cake on Donna Hay the other day I knew it was the precise recipe I would use to test out my new silicone mini bundt cake pans.
The best part about this recipe is the one bowl, made by hand and it’s super quick and easy. The flavour is delicious. The texture is moist, and it has a wonderful light crumb. I also found it lasted a good few days in a sealed container. It was better the day after and the day after that.
The thyme is wonderful with the lemon glaze icing so don’t leave this out. It makes it super sophisticated and aromatic.
Tips
- Make this cake by first mixing the wet ingredients and sugar then adding the flour.
- This recipe makes 12 mini bundt cakes. or 1 x 24cm larger bundt cake.
- Bake for 30 – 35 minutes until golden brown and springy to the touch (or 50–55 minutes for a larger bundt)
- Allow the cakes to cool in the trays, then remove and invert them on a cooling rack with a tray underneath before icing them.
More Cake Recipes
Try a few of my delicious cake recipes.
The best cake recipes on Drizzleanddip
Recipe – slightly adapted from Donna Hay
Lemon and thyme mini bundt cakes
Ingredients
- ¾ cup 180ml vegetable oil
- 2 free range eggs
- 1 Tbsp finely grated lemon zest
- ¼ cup 60ml lemon juice
- 1 cup 280g plain Greek-style yoghurt
- 1¾ cups 385g caster sugar
- 2 cups 300g self raising flour
- 2 Tbsp thyme leaves
- lemon icing
- 1 cup 160g icing sugar
- 2 Tbsp lemon juice
- 1 – 3 Tbsp boiling water
Instructions
- Preheat oven to 160C (325F).
- Mix the oil, eggs, lemon zest, lemon juice, yoghurt and sugar in a large bowl using a whisk
- Sift the flour and mix until it is a smooth batter.
- Pour the batter into 12 greased moulded mini bundt cake pan / tray (or one large 24cm non-stick Bundt tin)
- Bake for 30 – 35 minutes until golden brown and springy to the touch (or 50–55 minutes for a large bundt)
- Allow the cakes to cool in the trays, then remove and invert on a cooling rack with a tray underneath.
- To make the lemon icing, mix the sugar, lemon juice and add the boiling water bit by bit until you have a smooth runy consistency.
- Drizzle the icing over the tops of the cakes allowing it to drip down the sides naturally
- Immidiately sprinkle over the thyme leaves so that they stick to the icing.
- Allow the icing to harden and then serve.
Notes
BUY MY eBOOK COMFORT
Find me on Instagram & Pinterest
I’ll never tire of mini cakes. They’re so cute ^_^ I’ll be posting a recipe soon for mini fig cakes! These lemon thyme ones look delicious.
Mini lemon bundt cakes must be in the air! I can’t get enough of them either. Happy baking. xo
Gorgeous, love that dripping glaze!
These are beautiful! I love the lemon and thyme combination for a sweet treat.
Simply gorgeous! I recently used thyme in a ricotta cake with lemon and summer fruits and that combination was so good, I just know I’m gonna love this one too. Love the styling in these pictures!
I’m in love with these little cakes! I bet the yogurt makes them extra delicious. I like Denise’s idea of using the same flavors in a ricotta cake, too – yum!
Thanks Denise. I love the earthiness of thyme for sweet things, kind of adds a whole new interesting flavour dimension.
Thanks Sune
Brandon #yum
They look so pretty!!!
Mini things are the cuuuutest. And the tastiest, somehow.
I Agree 🙂
I made this recipe for my family and it was delicious! I didn’t have mini bundt pans available, so I poured the batter into a full-size bundt cake pan and adjusted the cooking time. Everyone loved it. So lovely!
Thats great Michele – thanks for letting me know 🙂
I’m so disappointed – my bundt cakes didn’t come out! I did grease them well but left them to sit for a while . Do you think that could’ve been the problem? Also I think I put too much batter into the mini bundt tin as the batter rose up and formed a cap. Help please because I just love the look of these mini cakes.
HI Marie-Anne, I’m sorry your cakes didn’t come out and as I wasn’t in the kitchen with you it’s hard for me to know exactly what went wrong. Overfilling a bundt so that it spills over is definitely a problem as it forms like a lid making it difficult to come out. The recipe is a very standard ratio for a firm sponge. Allowing them to cool will not affect how they come out. If the pan was silicone that could also be the problem. I don’t enjoy baking in silicone moulds and prefer metal.