A light and airy spring dessert with flavors of bright citrus and hearty thyme.
Author: One Moore Bite
Ingredients
¾ cup unsweetened plain almond milk
1 tablespoon fresh thyme, plus more for garnish
½ cup softened coconut oil
1 cup honey
2 eggs
1 cup white whole wheat flour
½ cup all-purpose flour
½ cup almond flour
1½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon fresh lemon juice
Zest of 2 lemons
Honey Lemon Glaze
½ cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon honey
Instructions
Make the cake
Preheat the oven to 325 degrees F and brush a bundt pan with coconut oil or coat lightly with cooking spray, and set aside.
Mince the thyme and stir it into the almond milk in a microwave-safe bowl or measuring cup. Heat 1-2 minutes until bubbly, then remove from the microwave and let the milk cool to room temperature.
In a large bowl, whisk together the flours, baking powder, and salt.
In the bowl of a stand mixer, combine the coconut oil and honey. Add one egg at a time, mixing well between additions. Alternately add the dry and wet ingredients a little at a time until everything is incorporated. Lastly, add the lemon zest and juice.
Pour the batter into the prepared bundt pan and bake for 40 minutes until a small knife inserted near the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a plate or cake board to cool completely on top of a wire rack.
Make the glaze
In a small bowl, whisk together all ingredients until smooth. When the cake has cooled completely, drizzle the glaze over the cake and garnish with additional thyme leaves, as desired. Slice and serve.