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+ servings

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.

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 10


Sage syrup


Candied Lemons



  1. Preheat oven to 325 degrees F. Line a 9 inch loaf pan with parchment.

  2. 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.

  3. In a stand mixer, fitted with paddle attachment, cream butter and sugar, including pulverized sugar, for 10 minutes on medium to medium high speed.

  4. 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.

  5. In a bowl, whisk together the flours with salt and baking powder and baking soda.

  6. Turn mixer to low. Then add 1/2 of the flour mixture.

  7. Once incorporated, add yogurt.

  8. Finish with the remaining flour.

  9. Then pour batter into loaf pan. Bake for 60-70 minutes. Test with a toothpick and if needed, bake another 5 minutes.

  10. Allow cake to cook for 10 minutes while you make bay leaf syrup.

bay leaf syrup

  1. 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.


  1. In a small bowl, whisk together all ingredients until smooth. Then drizzle over cooked cake. Decorate with candied lemons.

Candied Lemons

  1. 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.