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golden thyme honey cake

Thyme Honey Cake

This thyme honey cake is soft, fragrant, and lightly sweet with a hint of lemon. Fresh thyme adds a subtle herbal note that pairs beautifully with the honey and citrus glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Fusion, modern
Calories: 270
Ingredients Method Notes

Ingredients
  

For the cake:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup honey
  • ½ cup granulated sugar
  • ½ cup olive oil or a neutral oil
  • ½ cup Greek yogurt
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon vanilla extract
For the glaze (optional):
  • ½ cup powdered sugar
  • 1 –2 tablespoons lemon juice
  • Fresh thyme sprigs for garnish

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan or round cake pan with parchment paper.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a larger bowl, whisk together eggs, honey, sugar, oil, yogurt, lemon zest, lemon juice, thyme leaves, and vanilla until smooth.
  4. Slowly fold the dry ingredients into the wet mix. Stir gently until combined—don’t overmix.
  5. Pour batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick comes out clean.
  6. Let the cake cool completely.
  7. If using glaze, whisk powdered sugar and lemon juice together, then drizzle over the cooled cake. Garnish with thyme sprigs.

Notes

  • Fresh thyme makes a big difference. Dried thyme will taste dull.
  • Use a light floral honey for a delicate flavor or darker honey for more richness.
  • If you like nuts, chopped almonds or walnuts can be folded into the batter for texture.
  • The cake keeps well for 3 days at room temperature in an airtight container.