A Taste of Sunshine: Delightful Lemon Thyme Olive Oil Cake Recipe
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I have a deep love for cakes that don’t feel like they’re trying too hard. This Lemon Thyme Olive Oil Cake is exactly that — unfussy, sunshiny, and deeply fragrant in the loveliest way. It’s the kind of cake you can whip up for a Mother’s Day brunch, wrap in parchment for a porch drop-off, or enjoy barefoot on the back patio with a strong cup of tea. The fresh thyme adds a whisper of herbal warmth that plays perfectly with the citrusy brightness. I grow my thyme just steps from the kitchen, and every time I pluck a few sprigs for this cake, it feels like a sweet little ritual.
Why You’ll Love This Recipe
Bright and fragrant with lemon zest and garden-fresh thyme
Super moist thanks to olive oil — no butter needed!
Perfect for brunch, tea time, or gifting
One bowl, no mixer required
Lovely with glaze or powdered sugar (customize it!)
Quick Reference Section
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Total Time: 55 minutes
- Servings: 8
- Dietary Info: Dairy-free, vegetarian
Key Ingredients at a Glance:
Olive oil, eggs, sugar, lemon zest, fresh thyme, flour, baking powder
Ingredients List
- ½ cup extra virgin olive oil (fruity works best)
- 2 large eggs
- ¾ cup granulated sugar
- Zest of 2 lemons (plus 2 Tbsp juice)
- 2 tsp fresh thyme leaves, finely chopped (plus more for garnish)
- ½ cup milk (dairy or plant-based)
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp fine sea salt
Optional Add-Ins & Customizations:
- Add 1 tsp vanilla extract for a warmer flavor
- Swap thyme with lemon verbena or rosemary for a twist
- Finish with a lemon glaze or a dusting of powdered sugar
Step-by-Step Cooking Instructions
Prep the Wet Ingredients
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment.
- In a large mixing bowl, whisk together olive oil, eggs, sugar, lemon zest, lemon juice, and chopped thyme until smooth and slightly frothy.
Add the Dry Ingredients
- Add milk and whisk again.
- Sift in flour, baking powder, and salt. Gently fold until just combined — don’t overmix!
Bake the Cake
- Pour batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Finish & Serve
- Once cool, dust with powdered sugar or drizzle with a simple lemon glaze (powdered sugar + lemon juice). Garnish with extra thyme leaves or edible flowers if desired.
Serving & Pairing Ideas
- Serve with a dollop of whipped coconut cream or Greek yogurt
- Pairs beautifully with hot tea, lemonade, or a sparkling herbal spritz
- Lovely alongside fresh berries or a fruit compote
Storage & Make-Ahead Tips
- Room temp: Store covered for up to 3 days
- Fridge: Stays moist up to 5 days — bring to room temp before serving
- Freezer: Freeze slices wrapped in parchment + foil for up to 1 month
Final Thoughts
This cake tastes like golden hour in the garden — citrusy, herbal, and quietly radiant. I’d love to hear how you put your spin on it! Leave a comment below, tag @SouthernSoilSunshine on Instagram, or share it with a mama who needs a slice of love this season. 
Try another garden-inspired bake: Lavender Honey Sheet Cake or Orange Rosemary Upside-Down Cake!
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