Cherry Lemon Thyme Yogurt Cake

Learn how to make a delicious Cherry Lemon Thyme Yogurt Cake inspired by Winnie's Bakery, from my latest Sprung on Food episode with special guest, Elise, the bakery’s founder! Below you’ll find Elise’s recipe, and I’ll add my notes and modifications in parenthesis.

You can find Elise’s original recipe here!

INGREDIENTS

  • 1 1/2 c all-purpose flour (extra 1 tbsp)

  • 2 1/2 tsp baking powder

  • 1/4 tsp kosher salt

  • 3/4 c granulated sugar

  • 1 tbsp lemon zest (probably best to try to use, but I skipped and used lemon juice)

  • 1 tbsp lemon thyme (I couldn’t find lemon thyme so used regular thyme)

  • 1 c plain whole milk yogurt

  • 3 eggs

  • 1/2 c + 6 tbsp unsalted butter (3/4 c rendered brown butter)

  • 1 tsp vanilla extract

  • 1 c cherries pitted and cut in half (I used frozen cherries, which come pre-pitted. If you’re using frozen, you’re going to want to rinse them in cold water to wash away any dried juice, to prevent from bleeding, and keep them frozen until needed, don’t thaw them)

STEPS

  1. Wash and pat dry the lemon, lemon thyme and cherries (if using frozen cherries, see the note above). Carefully remove the lemon thyme leaves from the stem. Roll the leaves in your hands to help release the oils (I skipped this step, you’ll see why in step 3).

  2. Next, zest the entirety of the lemon. Then, using a straw or a cherrie pitter, remove the seed from the cherry. Cut the cherries in half and place into a small bowl. Set aside.

  3. In a small bowl, combine the granulated sugar, lemon zest and lemon thyme leave. Set aside and allow to infuse for 1hr. (I used a little hack where I put the sugar, thyme, and lemon juice in a food processor to give the same effect and speed up the process so you don’t have to wait).

  4. Place a skillet over MED heat—add the butter. Melt the butter down. Cook for 5-7mins. As the butter melts, a nutty aroma will become fragrant. Use a whisk or wooden spoon to scrape the bottom, as needed. *There will be the presence of small brown bits—that’s the now toasted milk solids.* Once fine bubbles begin to form on top, remove from heat. Set aside and allow to cool for 10mins.

  5. In a large bowl, sift together the flour, baking powder and salt. Set aside.

  6. Preheat the oven to 350°. Butter and parchment the sides of a 9” springform pan. Next, carefully dust the bottom with flour and set aside. Then, coat the cherries with the 1 tbsp of flour and mix well (if using frozen cherries, just wait to do this step until you’ve finished the cake batter and you’re ready to add the cherries in).

  7. In a large bowl or stand mixer, using the paddle attachment, beat together the eggs and citrus herb sugar. Mix on MED until light and foamy.

  8. Next, add in the yogurt, brown butter and vanilla. Continue to mix for an additional 1min, until well incorporated. Then, add in the dry ingredients. Again, mix on MED speed, until cohesive in texture.

  9. Last, using a rubber spatula or spoon, fold in all except a few of the cherries. Pour the batter into the prepared pan and use the rubber spatula/spoon to smooth the top. Press into the surface of the cake the few reserved cherries.

  10. Place into the oven to bake for 40-45mins.

  11. Remove from the oven and allow to cool and set for at least 45 mins. Carefully remove the cake and serve slightly warm. If desired, top with a dollop of whipped cream and enjoy!

katherine sprung