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Lemon and thyme bundt cake
Lemon and thyme bundt cake

Before you jump to Lemon and thyme bundt cake recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Most of us have been trained to believe that comfort foods are bad and to be avoided. Often, if your comfort food is a high sugar food or another junk food, this holds true. Other times, however, comfort foods can be totally nutritious and it’s good for you to eat them. A number of foods actually do improve your mood when you eat them. When you feel a little down and are in need of an emotional pick-me-up, try a couple of these.

Put together some trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for raising your mood. This is because seeds and nuts have a lot of magnesium which increases your brain’s serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given point in time. The more of this chemical in your brain, the better you’ll feel. Nuts, in addition to raising your mood, can be a super source of protein.

So you see, you don’t need to consume all that junk food when you wish to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to lemon and thyme bundt cake recipe. To cook lemon and thyme bundt cake you only need 10 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Lemon and thyme bundt cake:
  1. Get 360 g plain flour
  2. Provide 1 lvl tsp baking powder
  3. Use 1 lvl teaspoon bicarbonate of soda
  4. Take 200 g unsalted butter
  5. Take 2 unwaxed lemons and juice of 1/2 lemon if you're making the buttermilk
  6. Prepare 1 small bunch fresh thyme
  7. Provide 275 g caster sugar
  8. Use 240 ml buttermilk (milk & juice of 1/2 lemon - stand for 5 mins)
  9. You need 3 large eggs
  10. You need 160 g icing sugar
Steps to make Lemon and thyme bundt cake:
  1. Mix all dry ingredients in bowl w fork
  2. Mix butter til soft, add zest of two lemons and beat to creamy.
  3. Add bunch thyme and castor sugar and beat til fluffy
  4. Beat in eggs one by one, slow mixer and add 1/3 of flour then 1/3 buttermilk. Repeat til all in. Beat. Beat in juice of one lemon
  5. Pour in to generously oiled bunt tin, that's rested upside down to remove excess oil before pouring
  6. In hot oven at 170C for 75 mins, but start checking with skewer after 1 hour
  7. Cake and tin on wire rack for 15 mins then tip out cake and allow to cool
  8. Sift icing sugar in to bowl and beat in juice of lemon to make a glaze that's thin enough to run down sides of cake
  9. Sprinkle with thyme leaves and stalks

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