Tangy and refreshing, this candied lemon, yogurt, and bay leaf cake is perfect for tea time or even breakfast. This vibrant lemon loaf cake has pulverized zest, bay leaves, and sugar throughout. Then after it’s baked to golden brown it’s soaked with bay leaf syrup and a second drizzle of lemon glaze.
This cake is inspired by a slice of lemon cake I savored from Ottolenghi’s when I was in London last Summer. The bay leaf and lemon combination is unexpected and so delightful. I hope you love this and it stays with you just as his cake stayed with me.
I’m keeping this post short and sweet because this has been a hectic week. I had a podcast, TV segment, and a special cookbook contribution that I am excited to share with you soon. I will have details on all coming up. For now, I’m going to eat my weight in candied lemon, yogurt, and bay leaf cake and go to bed!
Thank you for making this candied lemon, yogurt, and bay leaf cake. I will be making a special trifle using this cake on Instagram soon. Please share this post with all the dessert lovers in your life and social media. And follow me on Instagram for fun IGTV recipes and food pics that will drive you wild!
Candied Lemon, Yogurt, and Bay Leaf Cake
Tangy and refreshing, this candied lemon, yogurt, and bay leaf cake is perfect for tea time or even breakfast. Pulverized lemon zest and bay leaf adds a unique and vibrant flavor.
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon Lemon zest
- 2 bay leaves
- 2 tablespoons lemon juice freshly squeezed
- 1/2 cup greek yogurt
- 1 cup AP flour spooned and leveled
- 2/3 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 bay leaves Crushed
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream
- 2 lemons thinly sliced
- 1 cup water
- 1 1/4 cup granulated sugar
Preheat oven to 325 degrees F. Line a 9 inch loaf pan with parchment.
Use a spice grinder to gently pulverize the lemon zest, bay leaves, and 1/4 C. of the sugar. Pulse it a few times to grind bay leaves and release oils in lemon zest.
In a stand mixer, fitted with paddle attachment, cream butter and sugar, including pulverized sugar, for 10 minutes on medium to medium high speed.
Scrape the bowl. Then add eggs one at a time, mixing on medium for 1 minute after each addition. Add vanilla and beat an extra minute.
In a bowl, whisk together the flours with salt and baking powder and baking soda.
Turn mixer to low. Then add 1/2 of the flour mixture.
Once incorporated, add yogurt.
Finish with the remaining flour.
Then pour batter into loaf pan. Bake for 60-70 minutes. Test with a toothpick and if needed, bake another 5 minutes.
Allow cake to cook for 10 minutes while you make bay leaf syrup.
bay leaf syrup
In a saucepan set over medium heat, add all syrup ingredients. Summer for 6 minutes, stirring occasionally. Then brush warm syrup over the warm cake.
In a small bowl, whisk together all ingredients until smooth. Then drizzle over cooked cake. Decorate with candied lemons.
Use a large sauté pan, heat sugar and water and allow to dissolve. Then put in sliced lemons. Heat for 20 minutes on medium low, flipping lemons every 5 minutes. Once they are candied and glassy, remove to a baking sheet and allow go dry and cool.